JPH02104277A - Preparation of culture medium - Google Patents
Preparation of culture mediumInfo
- Publication number
- JPH02104277A JPH02104277A JP25647788A JP25647788A JPH02104277A JP H02104277 A JPH02104277 A JP H02104277A JP 25647788 A JP25647788 A JP 25647788A JP 25647788 A JP25647788 A JP 25647788A JP H02104277 A JPH02104277 A JP H02104277A
- Authority
- JP
- Japan
- Prior art keywords
- medium
- culture medium
- water
- liquid
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000001963 growth medium Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 2
- 239000000463 material Substances 0.000 claims abstract description 48
- 238000010438 heat treatment Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004090 dissolution Methods 0.000 claims abstract description 6
- 239000012530 fluid Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000002609 medium Substances 0.000 claims description 48
- 239000007788 liquid Substances 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000306 component Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000012533 medium component Substances 0.000 claims description 5
- 238000011177 media preparation Methods 0.000 claims 1
- 230000006866 deterioration Effects 0.000 abstract description 6
- 230000002542 deteriorative effect Effects 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract 2
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 description 5
- 239000008272 agar Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012092 media component Substances 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000013630 prepared media Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、一般に培地の調製方法に関し、殊に所要量の
水に培地材料を懸濁、溶解し、且つ培地材料の溶解及び
/又は滅菌のために加熱する培地調製法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates generally to a method for preparing a culture medium, and in particular to a method for suspending and dissolving culture medium material in a required amount of water, and for dissolving and/or sterilizing the culture medium material. The present invention relates to a method for preparing a medium by heating the medium.
従来技術の問題点
培地の一般的な調製手順は、(1)培地組成の決定、(
2)調合、(3)pHの調整、(4)分注、(5)殺菌
若しくは滅菌である。上記の手順は、下把の要因によっ
て変更されることがある。Problems with the prior art The general procedure for preparing a medium is (1) determination of medium composition, (
2) formulation, (3) pH adjustment, (4) dispensing, and (5) sterilization or sterilization. The above steps are subject to change depending on underlying factors.
培地成分としては各種の薬品(試薬)、天然栄養源(肉
エキス、ペプトン、酵母エキス、カザミノ酸、コーンス
ターチ、可溶性植物ヱ白、麦芽エキス、廃糖蜜)、ゲル
化剤(寒天、ゼラチン等)、キレート剤(クエン酸等)
等があり、溶媒としては水を用いるのが一般である。Media components include various chemicals (reagents), natural nutritional sources (meat extract, peptone, yeast extract, casamino acids, corn starch, soluble plant extract, malt extract, blackstrap molasses), gelling agents (agar, gelatin, etc.), Chelating agents (citric acid, etc.)
etc., and water is generally used as the solvent.
調合に肖たって、各培地成分を水に溶解するが、培地成
分には加熱しなければ溶解しないものがある一方、加熱
によって変質(培地材料成分の分解。During preparation, each medium component is dissolved in water, but some medium components do not dissolve unless heated, and heating causes deterioration (decomposition of the medium material components).
変成、化学変化、pH値の変動1着色、沈澱等を含む。Includes denaturation, chemical changes, pH fluctuations, coloration, precipitation, etc.
以下同じ)するものがある。また、培地材料の配合によ
っては、添加の順序に留意を要するものがある。培地成
分の一つでも完全に溶解していないときは、目的とする
培地が得られない。例えば、ゲル化剤(寒天、ゼラチン
等)か完全に溶解していない場合(所謂ダマが生じた場
合)には、所望の硬度に固化しない。また培養すべき微
生物。(same below) There is something to do. Furthermore, depending on the formulation of culture medium materials, care must be taken regarding the order of addition. If even one of the medium components is not completely dissolved, the desired medium cannot be obtained. For example, if the gelling agent (agar, gelatin, etc.) is not completely dissolved (so-called lumps occur), it will not solidify to the desired hardness. Also microorganisms to be cultured.
動植物細胞等(以下、微生物等と言う)の成育を促進し
又は阻害する成分等が完全に溶解していないときは、調
製されtこ培地におけるそれら成分の濃度差を生じ、培
養結果及びその判定に影響を与える。加熱は、一般に蒸
煮釜で行う。If components that promote or inhibit the growth of animal and plant cells, etc. (hereinafter referred to as microorganisms, etc.) are not completely dissolved, a difference in the concentration of those components in the prepared medium will occur, and the culture results and their judgment will be affect. Heating is generally done in a steamer.
p Hの調整は調合後に行うのが一般であるか、調合前
にあるいは加熱殺菌又は滅菌後に行う場合もある。pH adjustment is generally performed after compounding, or may be done before compounding or after heat sterilization or sterilization.
従って往時は、培地の使用現場において注意深く培地を
調製していた。Therefore, in the past, culture media were carefully prepared at the site of use.
しかしながら、今日では医学、生理学、バイオテクノロ
ジーの分野において、微生物等を大量培養する機会か増
加して来た。従って少なくとも標準的な培地は、培地生
産業者によって大量に製造され、需要者に供給されてい
る。However, today, in the fields of medicine, physiology, and biotechnology, opportunities for mass culturing microorganisms and the like have increased. Therefore, at least standard media are manufactured in large quantities by media producers and supplied to consumers.
しかしながら、少量の培地の調製においては、溶解のた
めの加熱1殺菌、滅菌のための加熱は比較的短時間に行
われ得るが、大量の培地を加熱する場合には長時間を要
する。長時間の加熱は、成分の変質を招き、さりとて加
熱時間を短縮するI;めに高温で加熱しても、部分的な
高温加熱によって変質がかえって促進される。従って、
一般には、除々に加熱することが行われている。また温
度の上昇率を始めは小さく、ある温度に達してからは大
きくするなどの工夫もなされている。また加熱による変
化を回避するには、少量ずつ分けて調製していた。この
場合には、各蒸煮釜で調製された培地が均質にならない
恐れかあった。この問題を解決するために、少量ずつ調
製した後、それらを混合撹拌することも行われていた。However, when preparing a small amount of medium, heating for dissolution and heating for sterilization can be performed in a relatively short time, but when heating a large amount of medium, it takes a long time. Prolonged heating causes deterioration of the components, and even if the heating time is shortened by heating at a high temperature, the deterioration is accelerated by partial high-temperature heating. Therefore,
Generally, heating is carried out gradually. Efforts have also been made to keep the rate of temperature rise small at first and then increase it once a certain temperature is reached. In addition, to avoid changes due to heating, it was prepared in small portions. In this case, there was a risk that the culture medium prepared in each steamer would not be homogeneous. In order to solve this problem, it has been practiced to prepare small amounts and then mix and stir them.
何れにしても、二度に大量の培地を調製する場合には、
調製に長時間を必要としていた。In any case, when preparing a large amount of culture medium twice,
It required a long time to prepare.
問題点を解決する手段
本発明方法は、培地材料の溶解のために所要量の水を用
い、且つ培地材料の溶解及び/又は滅菌のために加熱す
ることを前提としている。Means for Solving the Problems The method of the invention presupposes the use of the required amount of water for dissolving the medium material and the use of heat for dissolving and/or sterilizing the medium material.
本発明の最も単純な方法においては、a)培地材料の全
量を、その加温限界温度以下の温度の。In the simplest method of the invention, a) the entire amount of medium material is brought to a temperature below its heating limit temperature;
且つ上記培地材料を流動状態とするに足りる可及的に少
量の水に添加して第1液を調製し、b)残余量の水を沸
騰させて第2液を調製し、C)第2、 液に第1液を
撹拌下に混合し、d)培地材料の溶解状態に応じて、必
要ならば混合液を更に加熱し、ざもなければ直ちに培養
容器に分注し、e)必要に応じて、培地を滅菌する。and preparing a first liquid by adding the medium material to as small a amount of water as possible to make it fluid; b) boiling the remaining amount of water to prepare a second liquid; and C) preparing a second liquid. , Mix the first liquid with the liquid under stirring, d) Depending on the dissolution state of the medium material, further heat the mixed liquid if necessary, and if not, immediately dispense it into a culture container, e) Add as necessary. Sterilize the medium as appropriate.
本発明の更に望ましい方法においては、a)使用される
複数の培地材料を、熱安定性の程度に応じて少なくとも
2群に分け、b)最も熱安定性の高い培地材料の群を除
いて、夫々の群の培地材料を、夫々の加温限界温度以下
の温度において、且つ夫々の全量を流動状態とするに足
りる可及的に少量の水に分散させて、相対的に熱安定性
が低い一つ以上の第1液とを調製し、C)最も熱安定性
の高い培地材料の群を残余量の水に添加し、含まれる培
地材料の加温限界温度に加熱して第2液を調製し、C)
上記第2液に上記−つ以上の第1液を撹拌下に混合し、
d)培地材料の溶融状態に応じて、必要ならば混合液を
更に加熱し、さもなければ直ちに培養容器に分注し、e
)必要に応じて、培地を滅菌する。In a further preferred method of the invention, a) the plurality of medium materials used are divided into at least two groups depending on the degree of thermal stability; b) excluding the group of medium materials with the highest thermal stability; The medium materials of each group are dispersed in as little water as possible, sufficient to make the total amount of each fluid in a fluid state at a temperature below the respective heating limit temperature, so that the medium materials have relatively low thermal stability. C) Adding the group of the most thermally stable medium materials to the remaining amount of water and heating to the heating limit temperature of the medium materials contained to prepare the second liquid. prepared, C)
Mixing the above-mentioned two or more first liquids with the second liquid while stirring,
d) Depending on the molten state of the medium material, heat the mixture further if necessary, otherwise dispense it immediately into culture vessels, e
) If necessary, sterilize the medium.
更に望ましくは、第2液に含まれる培地成分を沸騰温度
に安定な成分とし、第2液を沸騰温度に加熱する。More preferably, the medium component contained in the second liquid is a component that is stable at boiling temperature, and the second liquid is heated to boiling temperature.
第1液の調製に用いる水の量と、第2液に用いる水の残
余量との比は、用いられる培地材料によって変化するも
のの、寒天をゲル化剤として用いる場合においては2:
8〜5:5とするがことができる。The ratio of the amount of water used to prepare the first solution to the remaining amount of water used for the second solution varies depending on the medium material used, but when using agar as a gelling agent, the ratio is 2:
The ratio may be 8 to 5:5.
作 用
本発明方法によれば、大量の第2液を相対的に高い温度
、望ましくは沸騰温度に加熱し、少量の第1液を加温限
界温度以下の水(望ましくは加温限界温度の水)に溶融
1分散させて、混合するので、混合液の温度は、全量を
加温又は加熱する場合に比して、急速に昇温さ仕ること
ができ、従って、加温、加熱による培地材料の変質を回
避しまたは最小限に押さえることができる。Effect: According to the method of the present invention, a large amount of the second liquid is heated to a relatively high temperature, preferably boiling temperature, and a small amount of the first liquid is heated to water below the heating limit temperature (preferably below the heating limit temperature). The temperature of the mixed liquid can be raised rapidly compared to the case where the entire amount is heated or heated. Deterioration of the medium material can be avoided or minimized.
混合液における培地材料の溶融が不十分である場合には
、さらに加熱するが、その所要時間を短縮することがで
き、従ってその付加的な加熱による、培地材料の変質を
回避しあるいは最小に押さえることができる。If the medium material in the mixture is insufficiently melted, further heating is required, but the required time can be shortened, thus avoiding or minimizing deterioration of the medium material due to the additional heating. be able to.
かくて、同一量の培地を調製する総計の時間を大幅に短
縮することができる。Thus, the total time to prepare the same amount of medium can be significantly reduced.
実 施 例
実施例1
下記の培地材料の全量を、1OOQの水(a度2]’O
)に溶解1分散させて、第1液を調製した。Examples Example 1 The total amount of the following culture medium materials was mixed with 1OOQ of water (a degree 2]'O
) to prepare a first solution.
40Qの水(15℃)を沸騰(100°C)させて第2
液を調製した。Boil 40Q of water (15°C) (100°C) and
A liquid was prepared.
第2液を撹拌しつつ、第1液を混合して8010Cの混
合液を得た。得られた混合液を更に93°Cにまで昇温
して10分間その温度に維持したところ、培地材料は完
全に溶解した。全所要時間は35分であった。While stirring the second liquid, the first liquid was mixed to obtain a mixed liquid of 8010C. When the resulting mixture was further heated to 93°C and maintained at that temperature for 10 minutes, the medium material was completely dissolved. The total time required was 35 minutes.
培地材料の組成
A、肉エキス 200g
B、ペプトン 500g
C0乳糖 500g
D、寒天末 750g
尚、上述の素材において肉汁及び酵素は、ある程度の高
温に耐えられるが、アミノ酸等の有機物質の微弱な変化
は免れない。乳糖は熱に弱<100°Cで長時間加温す
ると黄変する。また、寒天末はある程度熱に強いが、長
時間加熱するとゲル強度が低下する。Composition of medium materials A, Meat extract 200g B, Peptone 500g C0 Lactose 500g D, Agar powder 750g In addition, in the above materials, meat juice and enzymes can withstand high temperatures to a certain extent, but slight changes in organic substances such as amino acids I can't escape it. Lactose is sensitive to heat and turns yellow when heated for a long time at <100°C. In addition, agar powder has some heat resistance, but its gel strength decreases when heated for a long time.
実施例2 下記の組成の第1液を調製した。Example 2 A first solution having the following composition was prepared.
第 l 液 C1乳糖 500g D、寒天末 750g 水 l OQ 第 2 液 A、肉エキス 200g B、ペプトン 500g 水(15℃)40Q 上記第1液の材料を撹拌溶解して第1液を調製しtこ。Part 1 Liquid C1 lactose 500g D. Agar powder 750g Water OQ Second liquid A. Meat extract 200g B. Peptone 500g Water (15℃) 40Q Prepare the first liquid by stirring and dissolving the ingredients for the first liquid.
上記第2液の材料を混合し、93°Cに過熱して第2液
を調製した。The materials for the second liquid were mixed and heated to 93°C to prepare the second liquid.
第2液を撹拌しながら、第1液を加え、更に昇温して1
0分維持した。培地は完全に溶解した。While stirring the second liquid, add the first liquid and further raise the temperature to 1.
It was maintained for 0 minutes. The medium was completely dissolved.
全所要時間は35分であった
比較例
実施例1と同様の組成の培地材料を全量の水(温度15
°C〕に溶解1分散させ、これを93°Cにまで緩徐に
昇温し、その温度に10分間維持した。The total time required was 35 minutes Comparative Example A medium material with the same composition as in Example 1 was mixed with the entire amount of water (temperature 15
The mixture was dissolved and dispersed at 93° C., and the temperature was slowly raised to 93° C., and the temperature was maintained for 10 minutes.
所要時間は60分であった。The time required was 60 minutes.
実施例1及び2で得られた培地は、何れも培地の性能に
変化は見られなかっt;。比較例で得られた培地は、ご
く僅かに黄変しており、PHが僅かに酸性側にずれた。No change was observed in the performance of the culture media obtained in Examples 1 and 2. The medium obtained in the comparative example had a very slight yellowing, and the pH was slightly shifted to the acidic side.
黄変については、培地性能への影響は不明であるが、商
品価値に問題がでる程度であった。また微妙なpHの変
化は、目的によっては補正の必要がある。Regarding yellowing, although the effect on culture medium performance is unknown, it was enough to cause problems in commercial value. Further, subtle changes in pH may require correction depending on the purpose.
発明の効果 本発明方法の効果は下記の通りである。Effect of the invention The effects of the method of the present invention are as follows.
(1) 熱安定性の低い培地材料を含む培地を、培地
材料を変質させることなく大量に生産できる。(1) A medium containing a medium material with low thermal stability can be produced in large quantities without deteriorating the medium material.
(2) 大量の培地を効率良く生産できる。(2) A large amount of culture medium can be produced efficiently.
出順人株式会社エルメンクスDe Junjin Elmenx Co., Ltd.
Claims (1)
溶解及び/又は滅菌のために加熱する培地調製法におい
て、 a)培地材料の全量を、その加温限界温度以下の温度の
、且つ上記培地材料を流動状態にするに足りる可及的に
少量の水に添加して第1液を調製すること、 b)残余量の水を沸騰させて第2液を調製すること、 c)第2液に第1液を撹拌下に混合すること、 d)培地材料の溶解状態に応じて、必要ならば混合液を
更に加熱し、さもなければ直ちに培養容器に分注するこ
と、 e)必要に応じて、培地を滅菌すること、 を特徴とする培地の調製方法。 [2]所要量の水に培地材料を溶解し、且つ培地材料の
溶解及び/又は滅菌のために加熱する培地調製法におい
て、 a)使用される複数の培地材料を、熱安定性の程度に応
じて少なくとも2群に分けること、 b)最も熱安定性の高い培地材料の群を除いて、夫々の
群の培地材料を、夫々の加温限界温度以下の温度におい
て、且つ夫々の全量を流動状態とするに足りる可及的に
少量の水に分散させて、相対的に熱安定性が低い一つ以
上の第1液を調製すること、 c)最も熱安定性の高い培地材料を残余量の水に添加し
、含まれる培地材料の加温限界温度に加熱して第2液を
調製すること、 c)上記第2液に上記一つ以上の第1液を撹拌下に混合
すること、 d)培地材料の溶解状態に応じて、必要ならば混合液を
更に加熱し、さもなければ直ちに培養容器に分注するこ
と、 e)必要に応じて、培地を滅菌すること、 を特徴とする培地の調整方法。 [3]特許請求の範囲第2項記載の方法において、 a)上記第2液に含まれる培地成分が沸騰温度に安定な
成分であり、第2液を沸騰温度に加熱すること、 を特徴とする培地の調整方法。[Scope of Claims] [1] A method for preparing a medium in which a medium material is dissolved in a required amount of water and heated for dissolving and/or sterilizing the medium material, comprising: a) heating the entire amount of the medium material; Prepare a first liquid by adding it to as small a volume of water as possible that is at a temperature below the critical temperature and that is sufficient to bring the medium material into a fluid state; b) Boil the remaining amount of water to prepare a second liquid. c) mixing the first liquid with the second liquid under stirring; d) depending on the dissolution state of the medium materials, further heating the mixture if necessary, otherwise immediately placing it in the culture vessel. A method for preparing a medium, comprising: dispensing the medium; e) sterilizing the medium, if necessary. [2] In a culture medium preparation method in which culture medium materials are dissolved in a required amount of water and heated for dissolution and/or sterilization of the culture medium materials, a) the plurality of culture medium materials used are heated to a degree of thermal stability; b) excluding the group of medium materials with the highest thermal stability, the medium materials of each group are flowed at a temperature below the respective heating limit temperature and the total amount of each group is c) prepare one or more first liquids of relatively low thermal stability by dispersing them in as small a volume of water as possible to obtain the conditions; c) the remaining amount of the most thermally stable medium material; c) mixing the one or more first liquids with the second liquid under stirring; d) Depending on the state of dissolution of the medium material, if necessary, the mixture is further heated, otherwise it is immediately dispensed into culture vessels; e) If necessary, the medium is sterilized. How to adjust the culture medium. [3] The method according to claim 2, characterized in that: a) the medium component contained in the second liquid is a component stable at boiling temperature, and the second liquid is heated to boiling temperature. How to prepare the culture medium.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25647788A JPH02104277A (en) | 1988-10-12 | 1988-10-12 | Preparation of culture medium |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25647788A JPH02104277A (en) | 1988-10-12 | 1988-10-12 | Preparation of culture medium |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH02104277A true JPH02104277A (en) | 1990-04-17 |
Family
ID=17293180
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP25647788A Pending JPH02104277A (en) | 1988-10-12 | 1988-10-12 | Preparation of culture medium |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02104277A (en) |
-
1988
- 1988-10-12 JP JP25647788A patent/JPH02104277A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5232733A (en) | Liquid drink and tube food containing stable guar flour | |
CN110547455A (en) | Microcapsule containing sialic acid and carotenoid and preparation method and application thereof | |
US4554169A (en) | Process for prepared, gelatin-containing food products | |
JPH01231857A (en) | Preparation of jelly having fibrous tissue | |
JPS58111652A (en) | Preparation of custard pudding | |
JPH02104277A (en) | Preparation of culture medium | |
TW589383B (en) | Method for producing hydrolyzed protein | |
JPH04503007A (en) | Fermentation system and its usage | |
CN1074789C (en) | Chinese chestnut wine and preparation method thereof | |
CN100546950C (en) | The amino acid pattern staining agent that is used for fertilizer coloration | |
CN103211266A (en) | Quick-frozen composite corn steep liquor and preparation method thereof | |
CN106035659A (en) | Stirring type black rice and highland barley yoghourt and preparation method thereof | |
CN111511772A (en) | Method for preparing thermally modified starch | |
CN107354095A (en) | Culture medium, culture media composition and preparation method thereof | |
JPS63309150A (en) | Production of instant gelatinous substance | |
EP1038950B1 (en) | Process for the preparation of instant agar medium | |
JP2513644B2 (en) | Miso manufacturing equipment | |
RU2064768C1 (en) | Mayonnaise and a method of its preparing | |
US605190A (en) | William sellman | |
JPS6121064A (en) | Preparation of oil-in-water type emulsified food | |
JPH03117472A (en) | Administration bag type fluid diet | |
CN1093271A (en) | The production technology of canned GUILING GAO | |
CN108851001A (en) | A kind of fresh and sweet meat soup flavor material and preparation method thereof | |
JPS5729283A (en) | Preparation of wine brewed with royal jelly | |
JPS58111649A (en) | Preparation of aqueous gel |