Hello: Would someone kindly email me a recipe for the preparation of
erythromycin agar plates (for yeast, these plates generally contain 4
milligrams/ml of eryrthromycin) ?
Also, could you include instructions regarding the preparation of the
ethrythromycin stock solution (including the chemical form - e.g. free
base or salt; solvent; concentration and storage of stock solution)?
Any replies plus tips greatly appreciated. I will post a summary of
responses received, if any useful replies.
Sincerely, Greg Stuart :-)