Ground chestnut rhizopus culture medium and preparation method thereof

Abstract

The invention discloses a ground chestnut rhizopus culture medium and a preparation method thereof and relates to a rhizopus culture medium and the preparation method thereof. The ground chestnut rhizopus culture medium comprises the following components in mass percent: 5 to 25 percent of ground chestnut, 0.1 to 0.2 percent of chloramphenicol, 1.7 to 2.7 percent of agar, 0.2 to 0.5 percent of NaNO3, 0.2 to 0.5 percent of K2HPO4, 0.1 to 0.2 percent of KCl, 0.1 to 0.2 percent of MgSO4.7H2O, 0.1 to 0.2 percent of FeSO4, 1.5 to 2.5 percent of glucose and 68 to 91 percent of water. The preparation method comprises the following preparation processes: heating chestnuts with boiling water, airing and grinding into ground chestnut for later use; performing high temperature sterilization and cooling for later use; adding the components into a container in sequence and dissolving; heating until boiling, and then adding the agar; measuring the PH value of solution in the container to be 6.2(positive and negative 0.2); cooling to be lower than or equal to 42 DEG C for use. According to the ground chestnut rhizopus culture medium disclosed by the invention, by utilizing the characteristic that the ground chestnut is easy to powder and is rich in nutrition and by matching various inorganic salts, not only can biomass growth be ensured but also the growth of infectious microbes can be restrained.

Description

Technical field [0001] The invention relates to a mold culture medium and a preparation method thereof, in particular to a chestnut powder Rhizopus culture medium and a preparation method thereof. Background technique [0002] Rhizopus (Rhizopus) is widely distributed and often appears on moldy foods. The rot of fruits and vegetables during transportation and storage and the soft rot of sweet potatoes are all related to it. It is a microbial strain commonly used in the fermentation industry. [0003] There are three traditional Rhizopus medium: 1. Wort medium; 2. Potato dextrose medium; 3. Bean sprout medium; each of them has the following shortcomings, namely: the acquisition of wort medium is more difficult and costly A lot of time to obtain malt, if the solution is turbid, additional protein clarification is required, which will affect the progress of the experiment; potato dextrose medium is not easy to handle when filtered while it is hot, and after the medium is sterilized, ...

AI Technical Summary

Problems solved by technology

[0003] Traditional rhizopus culture medium has three kinds: 1, wort juice culture medium; 2, potato glucose culture medium; 3, bean sprouts juice culture medium; It takes a lot of time to obtain malt, and if the solution is turbid, additional protein clarification is required, which will affect the progress of the experiment; the potato glucose medium is not easy to handle when it is filtered while it is hot, and after the medium is sterilized, it must be cultured in a 37°C incubator for 24 hours. Only growers can use it; the bean sprout juice medium also needs to be filtered while it is hot, and it is easy to cause insufficient nutrients and affect the normal growth of rhizopus, especially when using an inoculation needle to pick out the hyphae during observation, it is easy to twist or break the mycelia , cannot observe the natural growth state of mycelium