Dear S.Ballal,
I found this too. At the time I assumed it was black bits of
carbonized tryptone or yeast extract from the manufacturing process or
from my own autoclaving - this helped me ignore the black layer. Mike.
On 16 Dec 2001, S.Ballal wrote:
> Hi everyone!
>> While isolating inclusion bodies from E.coli for a expressed proteins
> we are getting some black colored layer around the inclusion body
> pellet.
>> It is not from the medium as the cell pellet is free from such color
> and is normal whiteish brown. There seems to a difference in the
> quantity of color formation depending upon the source of Yeast extract
> and tryptone also.
>> I would like to know if any other group is also having similar results
> and possible reasons for it and of course if it due to oxidation of
> proteins how to get around such a situation
>> thanks,
>> S.Ballal
>
