Re: [DIYbio] Making peptone

The pH of the protein slurry was adjusted to pH 6.5 with 1 N NaOH. At optimum temperature of the digest (600C) 0.25% of commercial papain was added. Digestion was allowed to take place for 3 h and the pH was controlled using 1 N NaOH. The temperature was then raised to 800C for 5 min to inactivate the enzyme. Liquor from the hydrolysed soyabeans was separated from the protein/enzyme slurry by repeated centrifugation. The peptone solution was then freeze-dried to obtain soya peptone.

That may have been mine, I used the word "homebrew" at some point. :)

The original document was early work, it was overly wordy and overly
careful. In the time since, I found that you don't have to be so
precise. These days the protocol is condensed, you'll find it as a
subheading in the E.coli transformation protocol;
https://github.com/cathalgarvey/biohacking-protocols/blob/master/E.coli%20Transformation%20With%20PEG%2BMgSO4.md

On 27/04/14 21:56, Avery louie wrote:
> IIRC it used meat tenderizer or something to break down the soy or casein.
>
> if you want to do diy media, you might want to try potato dextrose agar, as
> it is very simple to make.
>
> --A
>
>
> On Tue, Apr 22, 2014 at 3:13 PM, Joffrey <biok...@gmail.com> wrote:
>
>> Hello,
>> i was reading an article on openwetware wiki, and in this article there
>> was a link to a recipe to make your own peptone from soy or casein but the
>> links are dead or ask for password, does someone have these documents ?
>> here is the article in question
>> http://openwetware.org/wiki/DIYbio/FAQ/Methods the link to the documents
>> for making peptone are at the end of the article under "Homebrew Growth
>> Media"
>>
>> many thanks
>>
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