Hi everybody.
I want to try to grow Pichia at various pH in flask to see what will be the best for their growth AND my protein. I want to try range about 3.5-4.5 and 6.5-7.5, because my protein has pI 5.5. In the neutral-basic range we usually use K-phosphate buffer to buffer the culture, as we do not have control over the pH because it's only in flasks, but in the range 3.5-4.5 the phosphate does not buffer.
I'd prefer to use the same buffer to prevent some effect due to different medium composition, so I was thinking about McIlvaine buffer. But the question is, whether the yeast won't eat the citrate as carbon source (I'll be growing it on MeOH).
Or would you recommend another buffer to use?
Hi there,
I think the best would be to use a non metabolisable weak acid with pK around 4 for buffering. But I don't have any to suggest right now...
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