87 .
MODIFIED SOUR DOUGH MEDIUM
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Equipment needed:
Final pH:
5.6
Select a strain (optional):
ml
| Compound | Amount | Unit | |||
|---|---|---|---|---|---|
|
|
Maltose | 20.0 | g | ||
|
|
Yeast extract | 3.0 | g | ||
|
|
Tween 80 | 0.3 | g | ||
|
|
Trypticase peptone
(BD-BBL) |
6.0 | g | ||
|
|
Distilled water | 1000.0 | ml | ||
| 1 Adjust pH to 5.6 with 20% lactic acid or 1 N to 6 N HCl. | |||||