Return to article
Устойчивое развитие пребиотического функционального ингредиента из отработанной кофейной гущи с использованием ультразвуковой обработки при помощи ферментов
Composition of MRS broth and medium containing prebiotics
Components (g/250ml) | MRS+SCG extract Sample 1 (A) | MRS+SCG extract Sample 2 (B) | MRS+SCG extract Sample 3 (C) | MRS+SCG extract Sample 4 (D) | MRS+Inulin (E) | MRS Broth (F) |
Peptone | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
Yeast extract | 1.25 | 1.25 | 1.25 | 1.25 | 1.25 | 1.25 |
Glucose | - | - | - | - | - | 5.0 |
Potassium phosphate Dibasic | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Sodium acetate .3 H2O | 1.25 | 1.25 | 1.25 | 1.25 | 1.25 | 1.25 |
Tri ammonium Citrate | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Manganese Sulfate. H2O | 0.0125 | 0.0125 | 0.0125 | 0.0125 | 0.0125 | 0.0125 |
Magnesium Sulfate. 7 H2O | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 |
Tween80 (ml/250ml) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Inulin, % | - | - | - | - | 5 | - |
SCG extracts, % | 5 | 5 | 5 | 5 | - | - |