medium: KCl vs. NaCl
robert.stewart at labatt.com
Fri Feb 20 14:22:40 EST 1998
I wouldn't use the KCl in place of NAL . The membrane potential may
change with the concentration in the medium which could impact growth
and fermentation efficiencies . At least this true for yeast, where
increased potassium may reduce the ethanol production.
>From: Carsten Hohoff[SMTP:hohoff at uni-muenster.de]
>Sent: Friday, February 20, 1998 11:33 AM
>To: microbio at net.bio.net
>Subject: medium: KCl vs. NaCl
>We have several kg of KCl (analytical grade) left - can we use it
>in bacterial media (E. coli) instead of NaCl?
>Has anyone ever tested different alkali chlorides for
>growth of bacteria (esp. E. coli)? Is the alkali ion important
>or just the ionic strength?
>I wondered, why e.g. terrific broth (TB) contains potassium phosphate
>instead of sodium phosphate...
>Thanks for any comment - based on own experience or theory
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