Change in LB recipe?
"Marianne Leverone ", BIO
leverone at CHUMA.CAS.USF.EDU
Mon Oct 9 12:50:43 EST 1995
Rafael: I think that the additional salt improves plaque formation but I
don't know why. Marianne, Univ. of South Florida, Tampa, Fl.
On Thu, 5 Oct 1995, Rafael Maldonado wrote:
> On 5 Oct 1995, Dale Yuzuki's Work Account wrote:
> > Recently someone in our lab noticed that the premixed LB broth powder from
> > Difco contained 0.5 g/L NaCl instead of the 5.0 g/L formerly (also found
> > in Current Protocols and Sambrook). Maniatis' recipe had 10 g/L.
> Don't be confused. Check "Experiments in Molecular Genetics", J.H.
> Miller (1972) CSHL Press, and you will see the difference:
> Luria-Bertani Medium (LB)
> NaCl 5 g/l (10g/l in 1992 edition, called "A short
> course in bacterial genetics", same author
> and publisher, as in Maniatis.)
> Luria Broth (also LB)
> NaCl 0.5 g/l
> So you can have Luria-Bertani broth (LB broth), or Luria Broth (LB), but
> never both Luria Broth broth... With regarding to use 5 or 10 g/l, I don't
> think that is going to be a big difference.
> Luria-Bertani is the most used medium, and I think it would be fine for
> most pourposes.
> Rafael Maldonado | La cita ha sido
> room 6160 Eccles Institute of Human Genetics |
> Department of Human Genetics | retirada por respeto
> University of Utah |
> Salt Lake City, Utah 84112. USA. | a la propiedad
> Rafael.Maldonado at genetics.utah.edu |
> Rafael at howard.genetics.utah.edu | intelectual.
> Tel: 801-581-4429 |
> Fax: 801-585-3910 |
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