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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

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