- 成分
| Enzymatic Digest of Casein | 5.0 g/L |
| Yeast Extract | 2.5 g/L |
| Dextrose (Glucose) | 1.0 g/L |
| Agar | 15.0 g/L* |
* 9 – 18 g according to the gel strength
Final pH: 7.0 ± 0.2 at 25°C
The formula may be adjusted and/or supplemented as required to meet performance specifications.
- 配製方法
1. Suspend 23.5 g of the medium in one liter of purified water.
2. Heat with frequent agitation and boil for one minute to completely dissolve the medium.
3. Autoclave at 121°C for 15 minutes.
4. Cool to 45-50°C.
