# J87: MODIFIED SOUR DOUGH MEDIUM ## Main sol. J87 20 g Maltose 3 g Yeast extract 0.3 g Tween 80 6 g Trypticase peptone (BD-BBL) 1000 ml Distilled water 1. Adjust pH to 5.6 with 20% lactic acid or 1 N to 6 N HCl.