Dear fellows,
As a graduate student at a Chemical Engineering School,
I am faced with a problem that I think you can help me on:
I need to classify 5 different varieties of corn with respect to
bacterial contamination, i.e., which one would be least
probable to give me problems of this kind during a purification
process.
I am going to be working with a corn extract that contains
a heterologous protein that I aiming to purify. Since this process
will take a few steps its very likely that occurs bacterial
contamination.
My doubt is about the bacteria that I should test in my lab experiments.
I am planning to used the corn extract as a culture medium,
innoculate a bacteria and see in which corn it grows more.
Do you know which bacteria should I use?
I appreciate your attention,
Thanks for any help.
Cristiane S. Farinas
Chemical Eng. Dep.
Unicamp, Brazil
