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Laqua f 71

Manufactured by Horiba
Sourced in Japan

The LAQUA F-71 is a compact, portable pH/Ion meter designed for field and laboratory use. It features a backlit LCD display and can measure pH, mV, and ion concentration. The device is equipped with automatic temperature compensation and supports various electrode types.

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7 protocols using laqua f 71

1

Measuring pH in Pork Patties

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The pH value of the pork patties was measured by homogenizing 2 g samples in 18
mL of distilled water by a homogenizer (AM-1, Nihon Seiki Kaisha Co., Ltd.,
Nagoya, Japan) for 1 min at 3,220×g. The pH of homogenate was then
measured using a pH meter (LAQUA F-71, Horiba Co., Kyoto, Japan).
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2

Influence of Streptococcal Acidification on IAV

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To estimate the effect of acidification of BHI broth by growing streptococci, BHI broth containing HEPES buffer (0.1 M, pH 7.2; Invitrogen) and phosphate buffer (0.1 M, pH 7.2) were prepared. Exponential phase cultures of streptococci (2 × 109 cfu) were incubated with IAV (ca. 1 × 106 pfu) in these BHI broths (0.5 ml) at 37°C in a 5% CO2 atmosphere. After incubation for 3 h, bacterial growth was stopped by adding penicillin and streptomycin, and the mixture was centrifuged to remove the bacteria. The IAV titer of the supernatants was determined using a plaque assay. The final pH of cultures in the stationary phase of growing streptococci in BHI broth was directly measured using pH meter (LAQUA F-71; HORIBA, Kyoto, Japan) after incubation at 37°C in a 5% CO2 atmosphere for 18 h.
The effect of acidic pH on IAV inactivation was studied using BHI broth containing sodium acetate (NaOAc) buffer, whose pH was adjusted to 4.0, 4.5, 5.0, or 5.5. IAV in these BHI broth was incubated at 37°C for 3 h, and the viral titer was determined using a plaque assay.
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3

Measurement of pH, CO2, and Biomass

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The culture pH, dissolved carbon dioxide concentration (DCDC), and biomass (Supplementary Table S1, Figures 2, 3) were measured. To measure the pH, 50 mL of the supernatant of the BG11 medium or BX1.5 culture was harvested, and the pH was measured (LAQUA F-71: Horiba Co., Ltd., Kyoto, Japan). To measure DCDC, 50 mL of the BG11 medium or BX1.5 culture supernatant was harvested and measured using a portable carbon dioxide gas concentration metre (Model CGP-31, DKK-TOA Co., Ltd., Tokyo, Japan). The 50 mL of BX1.5 culture were harvested, centrifuged (8,000 × g, 10 min, 10°C), and the cell biomass containing the BX1.5 extracellular polysaccharide (bxEPS) was stored at −80°C until use. The cell matter was freeze-dried as DCM (dried cell matter with bxEPS) in a vacuum freeze dryer (FZ-Compact; Labconco Co., Ltd., Kansas City, United States of America) for 72 h. The weight of DCM (DMW) was measured using an electron precision balance (MS603S; METTLER TOLEDO, Tokyo, Japan). Of note, since the supernatant and cells cannot be separated by centrifugation due to the abundant bxEPS production, 20 mL of the cell culture was directly transferred to a 50 mL tube, frozen at −80°C, and lyophilised as the DCM sample.
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4

Sample pH Measurement Protocol

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The pH value of sample was measured with a digital pH-meter (LAQUA F-71, HORIBA, Kyoto, Japan). Briefly, 2 g of sample and 18 mL of distilled water were added into a bag filter. The sample was blended using a Bag Mixer (400 P, Interscience Co, Saint Nom, France) for 90 s followed by pH measurement.
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5

Evaluating iTME Stability to pH Variations

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To confirm the stability of iTME to pH, the pH of Ganjang and Gochujang were measured using a pH meter (LAQUA F-71, HORIBA, Kyoto, Japan). The pH of commercially available Ganjang and Gochujang (Mohyeon Traditional Fermented Soy Sauce, Universal Farm’s Meal, Sunchang-gun, Jeollabuk-do, Korea) was 4.74 ± 0.09 and 5.04 ± 0.07, respectively (Table 1). Then, the pH of these products were adjusted to pH 4, 5, or 6, and 1.0 × 106 CFU/mL of E. coli was inoculated. Subsequently, 0.8, 0.9, or 1 mg/mL of iTME were mixed and cultured for 18 h. The MIC of iTME against E. coli was confirmed by measuring the OD600 value.
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6

Pork Patty Homogenization and pH Measurement

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Two grams of pork patty per treatment was mixed with 18 mL distilled water in a homogenizer (AM-1, Nihon Seiki Kaisha Co., Ltd., Nagoya, Japan) at 3220 g for 60 s. The pH of each sample was measured with a pH meter (LAQUA F-71; Horiba Co., Kyoto, Japan).
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7

Evaluating Pork Patty Color and pH

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Following the homogenization of the pork patty samples (2 g) with distilled water (18 mL) for 60 s at 3220 × g with a homogenizer (AM-1, Nihon Seiki Kaisha Co., Ltd., Nagoya, Japan), their pH values were measured with a pH meter (LAQUA F-71, Horiba Co., Kyoto, Japan).
The surface color of each uncooked pork patty was determined using a colorimeter (Minolta Chroma Meter CR-210, Japan) on day 0 and during specified storage intervals, measuring the CIE L* (lightness), CIE a* (redness), and CIE b* (yellowness) values. The colorimeter was calibrated with a white standard plate (CIE L* = +97.83, CIE a* = −0.43, and CIE b* = +1.98).
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