Home | Jobs | News & Articles | Job Advice | Search | Protocols | Fun | @RealLabRat
Lab Rat with DNA

Post your resume
Candidates - post your resume

Search job listings
Candidates - search biotech jobs

Post job openings
Employers - post job openings

HOME > Protocols > Media and Reagents > Sour Dough Medium Recipe

Sour Dough Medium Recipe

  1. Dissolve the following in 700ml of distilled water
    • 6g Casein peptone, tryptic digest
    • 0.3g Tween 80
    • 15ml Fresh yeast extract
      • Autoclave a 20% suspension of commercial baker´s yeast in distilled water for 30 min at 121°C
      • Allow the suspension to settle overnight at 2 to 8°C
      • Decant and further clarify the supernatant by centrifugation if necessary
      • Adjust to pH 6.5
      • If not to be used within a 2-3 days the extract should be frozen or freeze-dried immediately
    • 3g Yeast extract
    • 20g Maltose
  2. Adjust pH to 5.6 with HCl.
  3. Bring to 1000ml with distilled water
  4. Autoclave to sterilize

theLabRat.com 2005. All Rights Reserved.