Fly Food
| Ingredients | Amounts (for 300-bottle batch) |
|---|---|
| Water | 17 L |
| Agar | 93 g |
| Cornmeal | 1,716 g |
| Brewer's yeast | 310 g |
| Sucrose | 517 g |
| Dextrose | 1033 g |
| Antifungal reagents | as appropriatea |
| Antibiotics | as appropriateb |
| aUse 8.69 g/L sodium potassium tartrate and 26.1 mL of a Tegosept (methyl-p-hydroxy benzoate) Stock solution. (For the Tegosept stock solution, dissolve the Tegosept in 95% ethanol at 100 g/L.) | |
| bFor each batch of food, add 15 mg/L tetracycline plus one of the following two antibiotics (alternate with each batch of food): 50 mg/L ampicillin, or 17 mg/L streptomycin. Make up the antibiotics as fresh stock solutions, with tetracycline dissolved in ethanol at 10 mg/mL and ampicillin or streptomycin dissolved in water at 100 mg/mL. | |
Mix the agar into 13 L of water; use the other 4 L of water to wet the remaining ingredients (excluding antifungals and antibiotics). Cook the medium in a steam kettle at 15 pounds per square inch (psi) for 20 min with constant stirring. Next, switch off the steam and cover the kettle with a lid. Allow the medium to cool to exactly 55°C and then add both the antibiotics and antifungals, stirring well. Dispense medium into vials and bottles, cover with cheesecloth, and allow it to solidify overnight at room temperature before capping.
This recipe is adapted from that of Lewis (1960) and from recipe 4 from the Bloomington Drosophila Stock Centre website (flystocks.bio.indiana.edu/Fly_Work/media-recipes/media-recipes.htm).
- © 2014 Cold Spring Harbor Laboratory Press
