Team:Johns Hopkins/Notebook/DoughMed

From 2011.igem.org

VitaYeast - Johns Hopkins University, iGEM 2011


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Dough Media vs. YPD

In order to compare dough media to YPD in terms of effectiveness in growing our beta-carotene cells, we did a side-by-side comparison of several different concentrations of dough media, a negative control plate with only salt, water, and agar, and a positive control plate of YPD.

After growing up the cells for approximately 12 hours at 33ÂșC, they were all removed from the incubator and compared. We saw that with increasing concentration of flour in our dough media, there was visibly increased growth in our cells. We noted, however, even with the maximum concentration of flour (for a viable dough plate) that the growth was significantly slower than that of a YPD plate's.

For the following plates, the following base recipe was used:

  • 20ml H2O
  • 0.24g NaCl
  • 0.15g bactoagar

The amount of flour was varied from plate to plate.

Dough Media-Negative Control
0.00 g flour

Dough media-negative control.jpg

Dough Media 1
0.25 g flour

Dough media 1.jpg

Dough Media 2
0.35 g flour

Dough media 2.jpg

Dough Media 3
0.45 g flour

Dough media 3.jpg

Dough Media 4=
0.55 g flour

Dough media 4.jpg

Dough Media-Positive Control
YPD

Dough media-pos ctrl.jpg

Optimized Recipe

Through these trials, we determined that the optimized recipe per plate is:

  • 20ml H2O
  • 0.24g NaCl
  • 0.15g bactoagar
  • 0.55g flour