mannitol_soya_flour_medium

Overview

External ontology

mediadive.medium:1894 (source link unavailable) — Mannitol soya flour medium (MS, SFM, SF&M)

Applications

• Microbial cultivation

Notes

Source: MediaDive | Link: https://mediadive.dsmz.de/rest/medium/1894

Composition

flowchart LR
    CultureMech_015914["mannitol_soya_flour_medium"]
    ing0_Soya_flour["Soya flour"]
    CultureMech_015914 --> ing0_Soya_flour
    ing1_Mannitol["Mannitol"]
    CultureMech_015914 --> ing1_Mannitol
    ing2_Agar["Agar"]
    CultureMech_015914 --> ing2_Agar

Ingredients (3)

Preparation

1. Due to the insolubility of most components, the required amount of each ingredient is added as powder to the final container, and then the necessary volume of water poured into it. Use a container with at least twice the volume capacity than medium. E.g. add 5 g of each soya flour, mannitol and agar to a 500 ml Duran bottle and pour 250 ml of tap water.
2. Use tap water, NOT deionised water. It is not necessary to be drinking water. Tip: adding very hot tap-water facilitates initial suspension and partial solution of components.
3. The medium must be autoclaved twice. After the first round and while the medium is still quite hot (mind using heat-protection gloves) with the lid still slightly open swirl the bottle while allowing to release the pressure possibly remaining inside the bottle; close well the lid, and mix thoroughly by swirling the bottle; open the lid slightly (mind possible steam coming out) and autoclave again.
4. Relevant references: Original recipe published in "Hobbs, Frazer, Gardner, Cullum, Oliver. “Dispersed Growth of Streptomyces in Liquid Culture.” Applied Microbiology and Biotechnology 31, no. 3 (September 1, 1989): 272–77. https://doi.org/10.1007/BF00258408". Most common recipe and that described here, published in "Kieser, Bibb, Buttner, Chater, Hopwood. Practical Streptomyces Genetics. Norwich: The John Innes Foundation, 2000." https://www.dsmz.de/research/publications/41184

Target organisms

No target organisms are recorded.

Provenance