产品名称：酪蛋白琼脂
Product name：Casein Agar Medium
产品用途：用于蜡样芽孢杆菌的酪蛋白分解试验。
Product usage: Used for casein decomposition test of Bacillus cereus.
检验原理
Test Principle
某些细菌产生酪蛋白酶可分解酪蛋白使菌落周围的培养基形成透明圈；牛肉浸粉提供氮源、维生素和生长因子；磷酸氢二钠为缓冲剂；氯化钠维持均衡的渗透压；琼脂是培养基的凝固剂；溴百里香酚兰为指示剂染料。
Some bacteria produce casein enzymes that can break down casein to form a transparent circle in the medium around the colony. Beef infusion powder provides nitrogen source, vitamin and growth factor; Disodium hydrogen phosphate as buffer; Sodium chloride maintains a balanced osmotic pressure; AGAR is the coagulant of medium; Bromothymol blue is an indicator dye.
配方成分
Formula ingredients
|
配方 Formula |
含量（g/L） Content (g/L) |
|
酪蛋白 Casein |
10.0 |
|
牛肉浸粉 Beef infusion powder |
3.0 |
|
氯化钠 Sodium chloride |
5.0 |
|
磷酸氢二钾 Dipotassium hydrogen phosphate |
2.0 |
|
琼脂 Agar |
15.0 |
|
溴百里香酚兰 Agar-bromothymol orchid |
0.05 |
|
PH |
7.4±0.1 25℃ |
使用方法
Usage
称取本品35.0g，加热溶解于1000ml蒸馏水中，分装，121℃高压灭菌20分钟，备用。
注：培养基中的酪蛋白不溶，呈浑浊状，摇匀到平板即可。
Weigh 35.0g of this product, heat and dissolve it in 1000ml distilled water, subpack, autoclave at 121℃ for 20 minutes, and set aside.
Note: Casein in the medium is insoluble and cloudy. Shake well to a plate.
