from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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MRS (De Man, Rogosa <strong>and</strong> Sharpe) broth<br />
Appendix 1<br />
Ingredients Quantity (g/L)<br />
Peptone <strong>from</strong> casein 10.0<br />
Meat extract 8.0<br />
Yeast extract 4.0<br />
D(+)-glucose 20.0<br />
Dipotassium hydrogen phosphate 2.0<br />
Tween 80 1.0<br />
Diammonium hydrogen citrate 2.0<br />
Sodium acetate 5.0<br />
Magnesium sulphate 0.2<br />
Manganese sulphate 0.04<br />
pH adjusted with 10N NaOH to pH 7.0 ±0.1 before autoclaving. Sterilized by autoclaving<br />
at 15 lbs pressure (121°C) for 15 min.<br />
MRS agar: MRS broth containing 15.0 g/l agar.<br />
MRS-Arginine broth<br />
Ingredients Quantity (g/L)<br />
Peptone <strong>from</strong> casein 10.0<br />
Yeast extract 5.0<br />
D(+)-glucose 0.5<br />
Dipotassium hydrogen phosphate 2.0<br />
Tween ® 80 1.0<br />
Diammonium hydrogen citrate 20.0<br />
Sodium acetate 5.0<br />
Magnesium sulphate 0.1<br />
Manganese sulphate 0.05<br />
Arginine 3.0<br />
pH adjusted with 10N NaOH to pH 7.0 ±0.1 before autoclaving. Sterilized by autoclaving<br />
at 15 lbs pressure (121°C) for 15 min.<br />
a
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