SUGAR DEGRADATION DURING AUTOCLAVING - EFFECTS OF DURATION AND SOLUTION VOLUME ON BREAKDOWN OF GLUCOSE
SUGAR DEGRADATION DURING AUTOCLAVING - EFFECTS OF DURATION AND SOLUTION VOLUME ON BREAKDOWN OF GLUCOSE
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DOI：
10.1111/j.1399-3054.1995.tb00947.x
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发表时间：
1995-07-01
影响因子：
6.4
通讯作者：
HSIAO, KC
中科院分区：
文献类型：
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作者：
WANG, XJ;HSIAO, KC
由于糖与其他营养成分一起高压灭菌会增强其降解，并伴随有毒产物的形成，因此建议将糖与其他介质成分分开进行高压灭菌。在这种情况下，为了制备质量一致的生长培养基，还可能需要根据糖溶液的体积调整高压灭菌的持续时间。本文介绍了对高压灭菌程序进行微调的结果。葡萄糖，在本研究中用作模型糖，在0.25,1,2和51的体积下蒸压20,32或34分钟。溶液的温度升高由热电偶监测。葡萄糖降解是通过氰化物引发的耗氧速率来估计的。在半对数图中发现速率与体积成反比。T-t（温度-时间）值，即溶液温度-时间曲线下的面积，是一个可以推断葡萄糖降解程度的自变量。对于选定的葡萄糖热降解水平，不同体积溶液的高压灭菌持续时间可以从T-t值与时间图以图形方式确定。
As the autoclaving of a sugar together with other nutrient components enhances its degradation with the associated formation of toxic products, it is advisable to autoclave it separately from other medium components. In such cases, and to prepare growth media of consistent quality, it may also be necessary to adjust the duration of autoclaving according to the volume of the sugar solution. The results of an attempt to fine-adjust the autoclaving procedure are presented.Glucose, used as model sugar in this investigation, was autoclaved for 20, 32 or 34 min in volumes of 0.25, 1, 2 and 5 1. The rise in temperature of the solutions was monitored by thermocouples. Glucose degradation was estimated by the rate of cyanide-initiated oxygen consumption. The rates were found to be inversely proportional to the volumes in a semilogarithmic plot. The T-t (temperature-time) value, the area under the solution temperature vs time curve, was found to be an independent variable from which the extent of glucose degradation could be deduced. For a chosen level of thermodegradation of glucose, the duration of autoclaving for solutions of different volumes could be determined graphically from a T-t value vs time plot.