In the bottle of a M17 medium they recommend to autoclave the medium without lactose, wait cool down to 50 °C and add (filter sterilized) lactose (or glucose).
The medium (37.25 g) is composed by:
Pancreatic Digest of Casein 5.0 g
Soy Peptone 5.0 g
Beef Extract 5.0 g
Yeast Extract 2.5 g
Ascorbic Acid 0.5 g
Magnesium Sulfate 0.25 g
Disodium-β-glycerophosphate 19.0 g
I thought it maybe because of Maillard reaction. However if this is the case waiting to cool down at 80 °C should be already fine.
Glucose or lactose might react with amino compounds present to form browning products (kniwn as the Maillard reaction). Lactose might also be transfomed to lactulose.
Still the question remains, how high should be the temperature for the Maillard reaction to happen?
However, Maillard reaction already happens at 37 °C, this ahy diabetes leads to nephropathy and eye lens haze....however, this takes place for years...in my opinion you should wait for cooling down to 50 °C celsius....own experiments in model browning solutions are still very intense at 80 °C....
Thank you very much, I think that solves the question.
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