FATIMA at AIMP.UNA.AC.AT wrote:
: Dear DanZ (good to hear from you again!) et al.,
: of course you are right that not every autoclaving with sugar results
: in dark plates, but it happens often enough to be cautious. And what
: concerns the taste of the yeasties, this is not just anecdotes. I got
: recently a strain on a dark (burnt sienna brown) plate from our neighbors
: at the University who routinelly autoclave everything together. They
: claimed that the yeast is sick and it indeed looked so; however, the
: culture almost miraculously recovered on a light, non-caramelized
: plate. So, it obviously does matter...
surprisingly enough, most of our S.cerevisiae strains prefer obviously the caramelized
sugar. The strains grow to higher densities in a liquid dark-brown YPDA medium.
These strains grow on light-brown YPDA plates as well as on dark brown YPDA plates.
But - of course - this might depend on the specific strain.
| Dr. B. Popping |
| University of Durham |
| Dept. Biol. Sci. PHONE +44 91 374 2430 |
| South Road FAX +44 91 374 2417 |
| Durham DH1 3LE E-MAIL Bert.Popping at durham.ac.uk |
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| WWW set pointer to: http://www.dur.ac.uk/~dbl0zz3 (Dept. Biol.) |