Other Food Recipes

  • Cornmeal, Sucrose, Dextrose, Yeast, and 2-Acid Medium

    This medium is described by Lewis (1960). The addition of phosphoric acid allows less propionic acid to be used without reducing its fungicidal effects. It is the food used at Caltech since 1955. At Caltech the food is always seeded after cooling with a yeast strain called 'Y-2 Original', which tolerates propionic acid. See Lewis (1960) for details of this yeast and its use.

    Recipe

  • Cornmeal, Molasses, and Yeast Medium

    This soft medium should be used fresh. It is the medium that was used at Bloomington for many years. We prefer our current medium because it is less subject to bacterial contamination, it resists liquification, making it a vastly better shipping medium, and it stores well. The cooking instructions are those we used at the time. See our current food recipe for the approach we use now. Nutri-Fly™ Molasses Formulation (Genesee Scientific) is a pre-mixed version of this recipe.

    Recipe

  • Cornmeal, Sucrose, and Yeast Medium

    This recipe came from Harvard Biolabs, although they now use a dextrose medium. It has not been used at Bloomington. The cooking instructions assume that your are cooking in a steam-jacketed kettle with an automatic mixer.

    Recipe

  • Cornmeal, Dextrose, and Yeast Medium

    This medium was developed by Brent and Oster (1974) and was the medium used by the Mid-America Stock Center for many years. The substitution of dextrose for sucrose is intended to reduce the consequences of Leuconostoc infection of cultures by preventing the bacterium for producing its slime coat.  This recipe has not been used at Bloomington.

    Recipe

  • Sucrose and Yeast Medium 1

    The recipe is from the Neurosciences Institute, San Diego, California. It has not been used at Bloomington.

    Recipe

  • Sucrose and Yeast Medium 2

    The recipe is from University College London, UK. It has not been used at Bloomington.

    Recipe