15 Mayıs 2016 Pazar 20:31:19 UTC+3 tarihinde Sue Katz yazdı: > When I make skim milk agar to observe casein digesion by bacteria, I make the > agar part up at 20 % less volume than requested (400 ml if I am going to make > 500 ml) > I separately autoclave 20 % skim milk (off the shelf, carnation or private > label usually); I do at least twice as much as I think I am going to need. > I don't shake it up, but I do make sure it is > dissolved before autoclaving. After autoclaving, I temper the agar to about > 50 C, then add the cooled milk, mix and pour plates. There will be some > coagulation, I don't know myself how to entirely get rid of it. > > Every once in a while, the milk just doesn't work, and I buy a new package > (store in refrigerator or room), and it works again. > > The milk should not be browned, it should still be creamy white colored after > autoclaving and use. > > > Milk does coagulate when autoclaved at 121 degrees, 15 lb per inch; If you > have an autoclave that will go lower, then it should work at the next lower > setting (a little longer time) > I don't think filtering will work because of the colloidal proteins. > Sue Katz Amburn > Rogers State University, Claremore OK, US > ________________________________________ > > Date: Fri, 13 May 2016 18:09:27 +0000 > From: "MacGregor, Barbara" <[email protected]> > Subject: Skim milk agar hints > > Hi, > > I’ve never made it, but found a collection of hints on Research Gate. Maybe > the answer is here? (Scroll down to Claudia Schinke’s answer, that seems to > be the most complete). > > https://www.researchgate.net/post/Does_anyone_understand_how_to_make_skim_agar_media > > Barbara > > > > From: <[email protected]> > Subject: Query about skim milk agar > Date: 12 May 2016 16:27:00 GMT-4 > To: <[email protected]> > > > On Friday, March 14, 1997 at 1:00:00 PM UTC+5, Kimberly Walker wrote: > How in the world do you make this stuff? I tried to filter sterilize the > skim milk, but it wouldn't go through the filter. Autoclaved milk > carmelizes. Does anyone have expeience with this? > > I am also making skim milk agar with 1% tryptone... before autoclaving it is > prooperly dissolved and is clear solution...but after autoclaving there are > clots of milk in media and the solution is not clear and properly dissolved, > although it solidifies...Kindly guide where i am doing the wrong?
Dear friends. You should autoclave the milk separately.After autoclave, you can add to the medium. Also, if your medium consist salt ( or high pH) , it may be harmful for milk. _______________________________________________ Methods mailing list [email protected] http://www.bio.net/biomail/listinfo/methods
