MC agar - Revision history

ASBirke: /* MC agar */

2019-08-30T14:04:42Z

MC agar

← Older revision		Revision as of 14:04, 30 August 2019
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	=MC agar=		=MC agar=

	This media is used to screen ''Streptomyces'' strains for extracellular protease production ~~and the~~ resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos" (visually resemble zone of inhibtions that one would observe with bioassays). This recipe was adjusted for ''[[Streptomyces clavuligerus]]''.		This media is used to screen ''Streptomyces'' strains for extracellular protease production. The resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos", visually resemble zone of inhibtions that one would observe with bioassays. This recipe was adjusted for ''[[Streptomyces clavuligerus]]''.

	==Preparation==		==Preparation==

ASBirke at 14:03, 30 August 2019

2019-08-30T14:03:51Z

← Older revision		Revision as of 14:03, 30 August 2019
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	==Uses==		==Uses==

	After heat-activation and pre-germination of ''Streptomyces'' spores, they can then be spotted (~5µl)onto the agar for sharp edges of the colonies and the resulting protease halos. Once spotted, the plates are incubated at 26°C for ''[[Streptomyces clavuligerus]]'' or 30°C for other ''Streptomcyes'' strains.		After heat-activation and pre-germination of ''Streptomyces'' spores, they can then be spotted (~5µl )onto the agar for sharp edges of the colonies and the resulting protease halos. Once spotted, the plates are incubated at 26°C for ''[[Streptomyces clavuligerus]]'' or 30°C for other ''Streptomcyes'' strains.

	==References==		==References==

	Cheeseman, G. C. (1963) “Action of rennet and other proteolytic enzymes on casein in casein-agar gels,” Journal of Dairy Research. Cambridge University Press, 30(1), pp. 17–22. doi: 10.1017/S0022029900011213.		Cheeseman, G. C. (1963) “Action of rennet and other proteolytic enzymes on casein in casein-agar gels,” Journal of Dairy Research. Cambridge University Press, 30(1), pp. 17–22. doi: 10.1017/S0022029900011213.

ASBirke at 15:22, 26 July 2019

2019-07-26T15:22:18Z

← Older revision		Revision as of 15:22, 26 July 2019
Line 29:		Line 29:
	==Uses==		==Uses==

	After heat-activation and pre-germination of ''Streptomyces'' spores, they can then be spotted (~5µl)onto the agar for sharp edges of the colonies and the resulting protease halos.		After heat-activation and pre-germination of ''Streptomyces'' spores, they can then be spotted (~5µl)onto the agar for sharp edges of the colonies and the resulting protease halos. Once spotted, the plates are incubated at 26°C for ''[[Streptomyces clavuligerus]]'' or 30°C for other ''Streptomcyes'' strains.

	==References==		==References==

			Cheeseman, G. C. (1963) “Action of rennet and other proteolytic enzymes on casein in casein-agar gels,” Journal of Dairy Research. Cambridge University Press, 30(1), pp. 17–22. doi: 10.1017/S0022029900011213.

LisAlgora at 15:11, 26 July 2019

2019-07-26T15:11:04Z

← Older revision		Revision as of 15:11, 26 July 2019
Line 1:		Line 1:
	=MC agar=		=MC agar=

	This media is used to screen ''Streptomyces'' strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos" (visually resemble zone of inhibtions that one would observe with bioassays). This recipe was adjusted for Streptomyces clavuligerus.		This media is used to screen ''Streptomyces'' strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos" (visually resemble zone of inhibtions that one would observe with bioassays). This recipe was adjusted for ''[[Streptomyces clavuligerus]]''.

	==Preparation==		==Preparation==

LisAlgora at 15:10, 26 July 2019

2019-07-26T15:10:39Z

← Older revision		Revision as of 15:10, 26 July 2019
Line 1:		Line 1:
	=MC agar=		=MC agar=

	This media is used to screen Streptomyces strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos" (visually resemble zone of inhibtions that one would observe with bioassays). This recipe was adjusted for Streptomyces clavuligerus.		This media is used to screen ''Streptomyces'' strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos" (visually resemble zone of inhibtions that one would observe with bioassays). This recipe was adjusted for Streptomyces clavuligerus.

	==Preparation==		==Preparation==
Line 29:		Line 29:
	==Uses==		==Uses==

	After heat-activation and pre-germination of Streptomyces spores, they can then be spotted (~5µl)onto the agar for sharp edges of the colonies and the resulting protease halos.		After heat-activation and pre-germination of ''Streptomyces'' spores, they can then be spotted (~5µl)onto the agar for sharp edges of the colonies and the resulting protease halos.

	==References==		==References==

ASBirke: Created page with "=MC agar= This media is used to screen Streptomyces strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, wh..."

2019-07-26T15:09:48Z

Created page with "=MC agar= This media is used to screen Streptomyces strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, wh..."

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=MC agar=

This media is used to screen Streptomyces strains for extracellular protease production and the resulting degradation of the milk powder components on the plate, which can be detected as protein degradation "halos" (visually resemble zone of inhibtions that one would observe with bioassays). This recipe was adjusted for Streptomyces clavuligerus.

==Preparation==
Per litre:
*50 g Dry milk powder
*5 g Tryptone
*2.5 g Yeast Extract
*12.5 g Agar
*5 g Glucose (add glucose from stock solution after autoclaving)
*1 L dH2O

'''Instructions'''

#Dissolve all components (but glucose and agar) in 0.9 L dH2O
#Adjust pH to 6.8 - 7.0
#Add and dissolve agar
#Autoclave
#Add 100 ml of a filtersterilised 50% glucose solution

'''Note'''

#The milk powder in the media will curdle, mix gently by swirling bottle prior to pouring plates
#if alternative carbon sources are added to the media, adjust number of carbon atoms accordingly,

Example: add 10 g/L of glycerol (C3), or 2.5 g/L of maltose (C12)

==Uses==

After heat-activation and pre-germination of Streptomyces spores, they can then be spotted (~5µl)onto the agar for sharp edges of the colonies and the resulting protease halos.

==References==