wetherellj

My apologies, relative to growth of budding yeast on plates that had 20% pre-sterilized (filter sterilized) dextrose added to the media following standard autoclaving. The color of the media was markedly different from other solid medias prepared; this media had a dark caramel coloration to it.

I'm working on a graduate level research project, during my undergrad, concerning yeast genetics in budding yeast, and neither myself nor my faculty advisor are able to answer a specific question when it comes to preparing yeast growth media. The question is: will caramelization of dextrose in solid media have a large or significant impact on the growth of budding yeast on the plates?