I'm doing a quick biochemical test for a suspected Salmonella sp. with
a Phenol Red Sucrose broth. The manufacturers suggest that these
broths be placed in a boiling water bath and cooled if they are not
utilized in the same day that they were sterilized. What's the reason?
My reasoning would be...that autoclaving should have gotten rid
of all bacterial components. Is the heating and cooling just another
precautionary measure?
