生物制品生产中6种常用液体培养基高压灭菌前后的pH变化特征分析

The pH Variations of Six Media after Autoclaving for Biological Products

目的:通过检测、分析改良马丁培养基等6种生物制品生产中常用液体培养基高压灭菌前后的pH变化,给实际配制培养基时预调pH的范围提供参考。方法:将培养基干粉按要求配制,用0.5 mol·L^(-1)NaOH溶液调节成不同的pH梯度(6.80~8.10),经高压灭菌后检测pH值,并对结果进行对比、分析、统计。结果:改良马丁培养基、硫乙醇酸盐流体培养基、麦康凯肉汤培养基、胰酪胨大豆肉汤培养基4种灭菌后pH降低,其中,改良马丁培养基的下降幅度最大;营养肉汤培养基灭菌后pH升高;精氨酸支原体肉汤培养基变化不显著。结论:不同培养基灭菌前后的pH变化差异较大,根据pH检测结果变化规律得出各培养基高压灭菌前最适的pH预调范围。

Objective：By detecting the pH value of six media before and after autoclaving to set up a certain pH reference in media preparation.Methods：The pH value of media were adjusted to 6.80-8.10 with 0.5 mol· L^-1 NaOH before autoclaving and detected after autoclaving, then the characteristics of pH variations were compared and analyzed.Results： The pH value of four media, which were Martin Medium Modified, Thioglycollate Medium, MacConkey Broth Medium and Tryptone Soy Broth Medium （TSB）, decreased after autoclaving.There was significant reduction in pH for Martin Medium Modified.Nutrient Broth Medium′s pH increased after autoclaving.Mycoplasma （ Ma） Broth Medium Base′s pH was hardly changed.Conclusion：The variations of pH of six media after autoclaving is different.This paper provided the appropriate range of pH pre-adjustment in media preparation.