225
225 .
SOUR DOUGH MEDIUM
Official DSMZ medium: This medium was manually curated by experts from the DSMZ.
Culture medium recipe
Vol.
×
Main sol. 225 #
ml
Equipment needed: Autoclave
Centrifuge
| Compound | Amount | Unit | Conc. [g/L] | Conc. [mM] | |
|---|---|---|---|---|---|
| Maltose | 20.0 | g | 20 | 58.428 | |
| Yeast extract | 3.0 | g | 3 | - | |
|
Yeast extract
(fresh) |
15.0 | ml | - | - | |
| Tween 80 | 0.3 | g | 0.3 | 0.229 | |
|
Casein peptone
(tryptic digest) |
6.0 | g | 6 | - | |
| Distilled water | 1000.0 | ml | - | - | |
| 1 Adjust pH to 5.6 with 20% lactic acid or HCl. Fresh yeast extract is prepared by autoclaving a 20% suspension of commercial baker's yeast in distilled water for 30 minutes at 121°C, allowing the suspension to settle overnight at 2 to 8°C, decanting and further clarifying the supernatant by centrifugation. The extract prepared in this manner contains 1.5% solids and if not to be used within a few days, should be frozen or freeze-dried immediately. | |||||
Metadata
| Last modified: | 22.02.22 |
| Source: | DSMZ |
| Taxonomic range: | Bacteria |
| Medium type: | Complex medium |
| Final pH: | 5.6 |
| Equipment needed: | Autoclave, Centrifuge |
| Edit in Medium builder | |
Molecular composition
| Compound | Conc. [g/L] | Conc. [mM] |
|---|---|---|
| Maltose | 20 | 58.428 |
| Casein peptone | 6 | - |
| Tween 80 | 0.3 | 0.229 |
| Distilled water | - | - |
| Yeast extract | - | - |
