For research purposes
we use bacteria (called starter) to make yoghurt from boiled milk.
Please introduce the culture to the petri dish. Our culture is young, comparatively speaking.
You should google it for articles about it.
The purity of a culture of bacteria is important so it can test on that one type of bacteria. Gram staining can be good so you make sure everything in the streak plate is one color showing that it is gram positive and gram negative.
Milk will be handy for cheese and also some flour but im not fully sure how to make it.
Yeast is not the only organism that will metabolize sugar and make alcohol. Some bacteria will do this as well. Instead of pitching yeast use a brewing bacteria such as brettanomyces or a lactic acid culture. These bacterias are common in some wheat and sour ales. Cheers, http://www.boothsbrewing.com
You should simmer beef bones approximately 6 to 8 hours when trying to make a good quality stock.
If you don't, other bacteria, viruses or any other contaminate will make your tests inaccurate. You may pick up bacteria A, when B is already there. This can throw off the results. If you culture this mixture, you will see two things when it should be only one. If you do this, your instructor will not be happy.
I think I know the answer... it's 5
Bacteria growing on a petri dish can have more than one bacteria growing on it, but different characteristics can be seen like cilia, motility and color. To know more specifically what those other bacteria strains are, get a sample and grow it on agar by itself.
i think you should draw a worm
Mutants are not used, you have a culture of histidine dependent bacteria. This means that if you put them on a place with liver extract for food they should not make placks because there is no histidine pressent then you add a compound that you want to test if its a mutagen and if it is, you will start to see plaques form because the bacteria have mutated to becomes histadinde independent.