kees.lyn at xtra.co.nz
Thu Feb 22 19:42:09 EST 2001
OOps See Bobs recipe below
"Colin A. B. Davidson" wrote:
> "J.Rowlands" <oss004 at bangor.ac.uk> wrote in message
> news:3A94FB2F.24ECDD3A at bangor.ac.uk...
> > G'day all,
> > I've a student trying to get to grips with milk agar for a protease test.
> > It's a long time since I did this! References suggest autoclaving
> > milk-powder solution, but this seems dooomed to failure with heat
> > denaturation.
> > Anyone currently engaged successfully in milk agar that can give advice
> > will become our lab hero for the week!
> > Many thanks,
> > John Rowlands,
> > University of Wales, Bangor.
> > --
> Might it be easier to buy it ready made? If it's the same as what's used for
> testing heat treated milk milk samples then Oxoid make it as a powder (it's
> in the Fisher microbiology catalogue). Dunno if that's any more reliable.
> Failing that, have you tried pressure cooking it at lower pressure? Or (as
> another random thought) you could always make up the milk solution, sonicate
> it to sterilise, and then add that to the rest of the medium?
> Failing that, might there be any mileage in using adifferent protease type
> medium? I seem to remember a really nifty paper by Wirth and Wolf (or Wold
> and Wirth) on a blue-dye linked casein that could be used in plates.
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