Difference between revisions of "Team:Pasteur Paris/Microbiology week13"

 
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                   <U>Materials:</U><br/>  
 
                   <U>Materials:</U><br/>  
 
                   &bull; Two 2 l erlenmeyers<br/>
 
                   &bull; Two 2 l erlenmeyers<br/>
                   &bull; LB (lysogeny Luria broth)<br/>
+
                   &bull; LB (Luria broth)<br/>
 
                   &bull; IPTG (0.1 M)<br/>
 
                   &bull; IPTG (0.1 M)<br/>
                   &bull; Precultures in 25 ml erlenmeyers<br/>
+
                   &bull; Precultures in 25 ml Erlenmeyers<br/>
 
                   &bull; UV spectrophotometer (Ultrospec 3100)<br/>
 
                   &bull; UV spectrophotometer (Ultrospec 3100)<br/>
 
                   &bull; Shaking incubator (INFORS HT)<br/>
 
                   &bull; Shaking incubator (INFORS HT)<br/>
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                     6. The last measure before induction is pelleted 3min at 8000g and stored at -20°C.<br/>

 
                     6. The last measure before induction is pelleted 3min at 8000g and stored at -20°C.<br/>

 
                     7. Let induce overnight in the shaking incubator<br/>
 
                     7. Let induce overnight in the shaking incubator<br/>
                     8. After 7 hours of induction, measure the OD and store the measure pelleted at -20°C.<br/>
+
                     8. After 7 hours of induction, measure the OD<sub>600 nm</sub> and store the measure pelleted at -20°C.<br/>
 
                     9. Centrifuge at 4500RPM the culture and throw out the supernatant, the pellet resuspended in 5ml of buffer A are stored at -80°C before protein extraction.
 
                     9. Centrifuge at 4500RPM the culture and throw out the supernatant, the pellet resuspended in 5ml of buffer A are stored at -80°C before protein extraction.
 
                     <br/><br/><br/>
 
                     <br/><br/><br/>

Latest revision as of 03:38, 20 October 2016