GMU:BioArt WS16/Freya Probst: Difference between revisions

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Freya

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 :Furthermore, I tried to recombine the isolated cultures of yeasts and bacteria to connect certain characteristics of the bacterial skin with certain microorganisms. I also tried to change the properties of the skins by varying the drink.
-'''1. Culture Isolation:'''
+'''1. Culture isolation of the most common microorganisms that were found in Kombucha:'''
+. GLUCONACETOBACTER (bacteria)
+    /1 l water
+    g  D-glucose
+      g  yeast extract
+      g  peptone
+.7   g disodium phosphate
+.15 g  citric acid
+. CANDIDA ALBICANS (yeast) - Sabouraud agar
+:(http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=CM0041)
+    /1 l distilled water
+    g  D-glucose
+      g  yeast extract
+      g  peptone
+.7   g disodium phosphate
+.15 g  citric acid
+. THERMUS (bacteria)
+: (https://www.atcc.org/~/media/EA0F257A821E408CB34BFF49393FA6C0.ashx)
+    /1 l  distilled water
+   g  yeast extract
+   g  peptone
+   g  NaCl (salt)
+g agar
+. LEUCOSPORIDIELLA (fungi) -YM agar (yeast malt agar)
+: (http://www.humeau.com/media/blfa_files/271210.pdf)
+   /1 l  distilled water
+   g  yeast extract
+   g  malt extract
+   g  peptone
+g dextrose (grape-sugar)
+g agar
+. LACTOCOCCUS (bacteria)
+:(NIZO, the food researchers B.V., Media and growth conditions for Lactococcus lactis)
+    /1 l water
+  g  tryptone (peptone)
+    g  yeast extract
+    g  sodium chloride (vinegar (maybe))
+     (I skipped sodium acetate)
+.5 g  ascorbic acid (vitamin C)
+. LACTOBACILLUS (bacteria)- Tomato Juice agar
+:(https://catalog.hardydiagnostics.com/cp_prod/Content/hugo/TomatoJuiceAgar.html)
+    /1 l water
+ml tomato juice solids (tomato juice)
+g   peptone
+g   peptonized milk (baby powder)
+g   agar