Potato Dextrose Agar
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1 liter distilled water
- Potato
- 20 g Distilled water
- Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Potato infusion 200 ml Dextrose 20 g Agar 20 g Distilled water 1 litre To prepare potato infusion, boil 200 g sliced, unpeeled potatoes in 1 liter distilled water for 30 min.
- Filter through cheesecloth, saving effluent, which is potato infusion.
- Mix in other ingredients and boil to dissolve.
- Autoclave 15 min at 121*.
- Dispense 20-25 ml portions into sterile 15 x loo mm petri dishes.
- Final pH, 5.6 ± 0.2.
- Medium should not be re-melted more than once.
- For potato dextrose salt aaar .
- prepare potato dextrose agar, as above, and add 75 g NaCl per litre.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board