Table 8.
Composition of the media used in this study
| Medium | Composition (per liter) | pH |
|---|---|---|
| Complex | ||
| Seed medium (SM) | 4 g peptone, 4 g yeast extract, 2 g KH2PO4, 4 g K2HPO4, 0.5 g MgSO47H20, 10 g glucose | 7.2 |
| Yeast starch (YS) | 2 g yeast extract, 10 g soluble starch | 7.3 |
| Oat meal yeast (OMY) | 40 g oatmeal, 1 g yeast extract | 6.8-7.0 |
| Soluble complete medium (SCM) | 20 g soytone, 15 g soluble starch, 10.5 g morpholinepropanesulfonic acid, 1.5 g yeast extract, 0.1 g CaCl2 | 7.2 |
| Chemically defined | ||
| MM-101 | 7 g NH4Cl, 3 g KH2PO4, 7 g K2HPO4, 0.25 g MgSO4 • 7 H2O, 0.0138 g CaCl2 • 2 H2O, 10 g glucose, 2 ml trace solution element (TSE)a | 6.9 |
aWhen indicated 1.0 g casamino acids (Difco, Detroit, Mich.) and/or 2 ml (per liter) trace solution element (TSE) were added. The TSE solution composition (per liter) was: 40 mg ZnCl2, 200 mg FeCl3 • 6 H2O, 10 mg CuCl2 • 2 H2O, 10 mg MnCl2 • 4 H2O, 10 mg Na2B4O7 • 10 H2O, 10 mg (NH4)6Mo7O24 • 4 H2O