Formedium’s products including Raffinose, Glucose and YNB mentioned by Babraham Institute

Formedium’s products have been mentioned in a report by the Houseley Lab at Babraham Institute.  The report concerns Basic budding yeast culture.

The following is a snippet from the report:

Making media

All media components listed here can be bought from Formedium

Naming conventions:
Rich media is called YPx where x is the sugar – D for glucose, S for sucrose, G for galactose, A for acetate, Gly for glycerol, R for raffinose.

Synthetic media is called Sx where x is the sugar as above. Then –U/L/H etc. to represent any supplements the media is lacking.

Liquid media:
For rich media:                           2% peptone

1% yeast extract

2% sugar

Or for synthetic media:        6.9g/L  yeast nitrogen base (Formedium)

Xg/L amino acid mix[1] (Formedium)

2% sugar

Weigh these, add water, stir to dissolve and filter sterilise. You can also sterilise by autoclaving, though we rarely do this now. Store at room temperature.
Always check for contamination in liquid media before use by swirling the media and looking for cloudiness.

Solid media:

Weigh out the components given above for liquid media in a bottle at least 1.5x the final media volume

Add     2% agar
Water to 100% final volume
Autoclave and store at room temperature

To re-melt, warm in a microwave (slowly and keep an eye on it – agar tends to boil over). Remove carefully from microwave using a heatproof gauntlet and swirl while pointing away from yourself (agar solutions often boil over when swirled)

Allow to cool to ~55° (this feels hot but is not painful to touch), preferably in a water bath set to 55°
If adding antibiotics, put in a stirrer bar, add the antibiotics from concentrated stock solutions and let stir for a minute.
[1] Different mixes are used for omitting different amino acids. The correct amount to use of each mix is written on the pot.

 

View the complete report >babraham.ac.uk/files/download/f0a5bf39cb5867d

Reference:The Houseley Lab at Babraham Institute

2018-03-04T09:51:34+00:00