You are viewing a single comment's thread from:
RE: The essential amino acid which gives "versatile smells" -- 那個"多種味道"的氨基酸
Oh, absolutely. It's fairly common since it's so gentle and non-toxic.
The biggest problem is that it's also slow. We usually add resazuring as a redox indicator at the same time, prior to inoculation. We have to wait for it to go from pink to clear, and this can take a few hours at 37 C, even if we prepare using water boiled under N2/CO2 and keep an anoxic headspace and it's just scavenging the last traces of oxygen.
Forgot to add, we generally schedule anaerobic media prep around dinner/pub time for that reason.