SEA-PHAGES | Peptone question

Link to this post \| posted 04 Feb, 2021 15:13
cheryl.brown@mnstate.edu	I have another PYCa media question. Does the type of peptone you get affect the media? We have been using VWR 97064-330, but there is a non-animal, defatted soy peptone (97064-186) for less than half the price. Has anyone used this? Does the source of the proteins matter in this application?

Link to this post \| posted 05 Feb, 2021 01:34
viknesh	cheryl.brown@mnstate.edu I have another PYCa media question. Does the type of peptone you get affect the media? We have been using VWR 97064-330, but there is a non-animal, defatted soy peptone (97064-186) for less than half the price. Has anyone used this? Does the source of the proteins matter in this application? Hi Cheryl, This is a little tricky to answer. While peptones are generally composed of the same components (amino acids, peptides, carbs, salts, vitamins), the ratio of the components and pH of the peptone will vary based on the source material and the process used to generate the peptone. These diffrences have been shown to dramatically impact growth and the behaviour of some cell lines and bacteria but not others, so most people tend to stick with what they know to work. I'm hoping the Hatfull lab will chime in here, but I for one use the recommended peptone because I've not tested any other sources of peptones. If you are keen to give the soy-based peptone a try, then I would advise purchasing a small batch to do some growth comparisons. If you do, I would love to know what you discover. Vic Edited 05 Feb, 2021 01:34

Link to this post | posted 05 Feb, 2021 01:34

viknesh

cheryl.brown@mnstate.edu
I have another PYCa media question. Does the type of peptone you get affect the media? We have been using VWR 97064-330, but there is a non-animal, defatted soy peptone (97064-186) for less than half the price. Has anyone used this?

Does the source of the proteins matter in this application?

Hi Cheryl,

This is a little tricky to answer. While peptones are generally composed of the same components (amino acids, peptides, carbs, salts, vitamins), the ratio of the components and pH of the peptone will vary based on the source material and the process used to generate the peptone. These diffrences have been shown to dramatically impact growth and the behaviour of some cell lines and bacteria but not others, so most people tend to stick with what they know to work. I'm hoping the Hatfull lab will chime in here, but I for one use the recommended peptone because I've not tested any other sources of peptones.

If you are keen to give the soy-based peptone a try, then I would advise purchasing a small batch to do some growth comparisons. If you do, I would love to know what you discover.

Vic

Edited 05 Feb, 2021 01:34

Link to this post \| posted 05 Feb, 2021 19:38
cheryl.brown@mnstate.edu	Will do. It’s worth a try. I will do side-by-side comparison with the two hosts we use. Edited 05 Feb, 2021 19:38

Link to this post \| posted 28 Sep, 2022 18:34
cheryl.brown@mnstate.edu	Update: Microbacterium foliorum grows faster and more yellow with soy peptone in the media. No data yet on if that affects susceptibility to phages.

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Peptone question