Table 6.
Initial ingredients to homogenize and boil in tap water to prepare the modified Bloomington food
| Reagent | Quantity added to 1 L of tap watera | Final concentrationb |
|---|---|---|
| Agar | 9 g | 8,5‰ (w/v) |
| Yeast Brewers | 80 g | 75,7‰ (w/v) |
| Yeast Extract | 20 g | 18,9‰ (w/v) |
| Peptone | 20 g | 18,9‰ (w/v) |
| Sucrose | 30 g | 28,4‰ (w/v) |
| Glucose | 60 g | 56,8‰ (w/v) |
| MgSO4 | 0,5 g | 0,5‰ (w/v) |
| CaCl2 | 0,5 g | 0,5‰ (w/v) |
a
Routinely, this recipe is adjusted for an initial volume of 7 L tap water resulting in 7,4 L of media after the addition of all the ingredients to the water.
b
Approximate final concentrations after boiling, evaporation and addition of the last components (p-Hydroxy-benzoic acid methyl ester and propionic acid) from steps 2–5.