Hi, Make up the agar portion as 2x, and the milk portion as 2x.
Pasteurize the milk, autoclave the agar; combine. Perhaps use
some antibiotics in case the pasteurization is not thorough.
Now if someone can tell me why when I substitute casein for milk
in this recipe I get semi-solid gels, I'll be a lab-hero too.
peace, andrew heath, infectious diseases,
university of michigan school of medicine
J.Rowlands <oss004 at bangor.ac.uk> wrote:
: G'day all,
: I've a student trying to get to grips with milk agar for a protease test.
: It's a long time since I did this! References suggest autoclaving
: milk-powder solution, but this seems dooomed to failure with heat
: denaturation.
: Anyone currently engaged successfully in milk agar that can give advice
: will become our lab hero for the week!
: Many thanks,
: John Rowlands,
: University of Wales, Bangor.
: --
: ------------
: J.Rowlands oss004 at bangor.ac.uk
