About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.

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Post by lionrun » Mon Jul 30, 2007 8:54 am

I'm a bit confused - I need to make a specific medium that contains casein. how is this casein different than the pancreatic digest of casein which is common to LB broth?

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Post by blcr11 » Sun Aug 05, 2007 12:03 pm

I always thought caesin was just a common protein in milk. If you process it by partial proteolysis (with pancreatic extracts or whatever), you have a mixture of small peptides and amino acids you add to culure media as a source of amino acids. Unprocessed caesin is just the intact protein, which probably isn't as useful as a nutritional additive for culture media.

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King Cobra
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Post by victor » Thu Aug 09, 2007 4:33 am

I think that casein is a bit too 'large' as a substrate in a culture medium, because it's a protein which also contains calcium.
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Inland Taipan
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Post by canalon » Thu Aug 09, 2007 2:05 pm

So what? It is a large protein that need to be hydrolyzed to be used, hence it is a good selective agent for specific bacteria. So if your medium require casein, do not use the hydrolysate because it won't have the right effect. But casein is easy to find, it is skim milk :-)

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