Plate count agar.

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ZEGSUS
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Plate count agar.

Post by ZEGSUS » Sat Nov 12, 2011 9:44 am

What to use instead yeast extract and peptone (http://en.wikipedia.org/wiki/Plate_count_agar).Is it possiblle to use broth and boiled yeast?

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Post by JackBean » Sun Nov 13, 2011 11:31 am

check the composition of both, but I thing it should be interchangeable. However, it might become kind of selective, because some elements may be limiting for some bacteria.
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Post by ZEGSUS » Sun Nov 13, 2011 7:54 pm

And do you know a growth medium which I can make it from home materials?

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JackBean
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Post by JackBean » Mon Nov 14, 2011 8:50 am

I'm not microbiologist, but try to look into old microbiology articles or books. Probably something like meat digests or bujouns.
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Post by canalon » Mon Nov 14, 2011 5:15 pm

Many broths (what JackBean calls bujons) from home and thing that you have at home can sustain bacterial growth if properly sterilized. Koch was working with potatoes that had been sterilized on the surface then cut with a sterile knife. They could grow colonies on that too.
What you want is to put it in a sterile container, that closes, but not too tightly to let the air in. But you cannot be sure about the selectivity of your medium. Will you be able to grow everything on it, I seriously doubt it. Good luck and be careful what you grow, as many of the wild bacteria can be pathogenic, and having too much of them can actually be dangerous for you, or for those that come in contact with your wastes.
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Post by ZEGSUS » Tue Nov 15, 2011 2:31 pm

I will use milk and glucose.I hope that this will be enough.I have a very effective way to sterilize them.

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Post by canalon » Tue Nov 15, 2011 6:57 pm

Good luck then. Remember the best way to sterilize is a pressure cooker for 20 minutes after it starts whistling. I am not sure that milk will survive that. And as a matter of fact milk contains a lot of proteins that reduces the availability of iron and will inhibit the growth of some bacteria. Honestly a bit of beef broth with salt adjusted to 5 or 10 g per liter (look at the nutritional info to see how much salt you need to add) and eventually glucose would probably be better.
And you can make it into plates using gelatin (but some bacteria will degrade it) or agar agar (available in some grocery stores)
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Post by ZEGSUS » Wed Nov 16, 2011 12:02 pm

But the preservatives in the broth will kill the bacterias.Isnt?

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canalon
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Post by canalon » Thu Nov 17, 2011 3:19 am

Which preservatives? Many do not have any. dehydration or canning or good enough and there are few preservatives. At least from what I can see in my pantry.
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Re: Plate count agar.

Post by ZEGSUS » Thu Nov 17, 2011 1:38 pm

The broth from the store have a preservatives.

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Post by canalon » Thu Nov 17, 2011 5:09 pm

Buy organic.
Make it yourself (yes you can do that): boil cheap cuts of meat in water, and you can even adjust the salt content. No need for vegetables, they are here for taste. Filter at the end and sterilize in a pressure cooker.
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Re: Plate count agar.

Post by ZEGSUS » Thu Nov 17, 2011 6:54 pm

But I feel sick from cooked meat.Is there other way?

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