YMPD: Difference between revisions
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=YMPD (Yeast Meat Peptone Dextrose)= | =YMPD (Yeast Meat Peptone Dextrose)= | ||
For growth of ''[[Streptomyces griseus]]''. | For growth of ''[[Streptomyces griseus]]''<sup>1</sup>. | ||
==Preparation== | ==Preparation== | ||
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==References== | ==References== | ||
Ohnishi Y, <em>et al</em>. 2008. Genome Sequence of the Streptomycin-Producing Microorganism <em>Streptomyces griseus</em> IFO 13350. J. Bacteriol. 190: 4050-4060. | <sup>1</sup>Ohnishi Y, <em>et al</em>. 2008. Genome Sequence of the Streptomycin-Producing Microorganism <em>Streptomyces griseus</em> IFO 13350. J. Bacteriol. 190: 4050-4060. | ||
Revision as of 04:20, 31 August 2019
YMPD (Yeast Meat Peptone Dextrose)
For growth of Streptomyces griseus1.
Preparation
Per litre:
- 2 g yeast extract
- 2.2 g meat extract
- 4 g Bacto peptone
- 5 g NaCl
- 2 g magnesium sulphate heptahydrate (MgSO4·H2O)
- 1 g glucose
- 1 L with distilled water
Instructions
- Dissolve ingredients in water
- pH 7.2
- For solid medium, add 22 g agar
- Autoclave
Uses
Notes
References
1Ohnishi Y, et al. 2008. Genome Sequence of the Streptomycin-Producing Microorganism Streptomyces griseus IFO 13350. J. Bacteriol. 190: 4050-4060.
