A protein-free chemically defined medium for the cultivation of various micro-organisms with food safety significance was written by Wang, D.;Greenwood, P.;Klein, M. S.. And the article was included in Journal of Applied Microbiology in 2021.Recommanded Product: 65-22-5 The following contents are mentioned in the article:
To develop a broadly applicable medium free of proteins with well-defined and reproducible chem. composition for the cultivation of various micro-organisms with food safety significance. The defined medium was designed as a buffered minimal salt medium supplemented with amino acids, vitamins, trace metals and other nutrients. Various strains commonly used for food safety research were selected to test the new defined medium. We investigated single growth factors needed by different strains and the growth performance of each strain cultivated in the defined medium. Results showed that the tested strains initially grew slower in the defined medium compared to tryptic soy broth, but after an overnight incubation cultures from the defined medium reached adequately high cell densities. The newly designed defined medium can be widely applied in food safety studies that require media with well-defined chem. constituents. Significance and Impact of the Study : Defined media are important in studies of microbial metabolites and physiol. properties. A defined medium capable of cultivating different strains simultaneously is needed in the food safety area. The new defined medium has broader applications in comparing different strains directly and provides more reproducible results. This study involved multiple reactions and reactants, such as 3-Hydroxy-5-(hydroxymethyl)-2-methylisonicotinaldehyde hydrochloride (cas: 65-22-5Recommanded Product: 65-22-5).
3-Hydroxy-5-(hydroxymethyl)-2-methylisonicotinaldehyde hydrochloride (cas: 65-22-5) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.Recommanded Product: 65-22-5
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts