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m (Miga moved page GMU:Intro to BioArt/Freya Probst to GMU:BioArt WS16/Freya Probst) |
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add lent or bought Gluconacetobacter xylinus (after the tea cooled down to room temperature) | add lent or bought Gluconacetobacter xylinus (after the tea cooled down to room temperature) | ||
[[File:Kambucha tea cooling.jpeg| | [[File:Kambucha tea cooling.jpeg|500px]] | ||
[[File:Scobi.jpeg| | [[File:Scobi.jpeg|500px]] | ||
==Serial dilution== | ==Serial dilution== | ||
Line 167: | Line 167: | ||
[[File:Copper Sulfate.JPG |500 px ]] | [[File:Copper Sulfate.JPG |500 px ]] | ||
==Gene Isolation and Electrophoresis== | |||
[[File:Electrophoresis.jpeg |500 px]] | |||
=Final Project= | |||
==Skin Variations== | |||
:Cellulose is generated as a byproduct of the mircroorganisms that live within Kombucha, a probiotic drink. The aim of this study was to generate skins with different properties by varying the drink or the combination of the organisms. | |||
'''1. Culture isolation of the most common microorganisms that were found in Kombucha:''' | |||
1. GLUCONACETOBACTER (bacteria) | |||
/1 l water | |||
20 g D-glucose | |||
5 g yeast extract | |||
5 g peptone | |||
2.7 g disodium phosphate | |||
1.15 g citric acid | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:GAB 1-a.jpg |250px]] | |||
| [[File:GAB 2-a.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-d.jpg |250px]] | |||
| [[File:GAB 2-d.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-c.jpg |250px]] | |||
| [[File:GAB 2-c.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-f.jpg |250px]] | |||
| [[File:GAB 2-f.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-h.jpg |250px]] | |||
| [[File:GAB 2-h.jpg |250px]] | |||
| [[File:GAB 3-h.jpg |250px]] | |||
|- | |||
| [[File:GAB 1-i.jpg |250px]] | |||
| [[File:GAB 2-i.jpg |250px]] | |||
| [[File:GAB 3-i.jpg |250px]] | |||
|- | |||
| [[File:Pink dot.jpeg |250px]] | |||
| | |||
| [[File:GAB 3-j pink dot.jpg |250px]] | |||
|- | |||
|} | |||
2. CANDIDA ALBICANS (yeast) - Sabouraud agar | |||
:(http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=CM0041) | |||
/1 l distilled water | |||
20 g D-glucose | |||
5 g yeast extract | |||
5 g peptone | |||
2.7 g disodium phosphate | |||
1.15 g citric acid | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:GAB 1-k.jpg |250px]] | |||
| [[File:GAB 2-k2.jpg |250px]] | |||
| [[File:CA 3-a2.jpg |250px]] | |||
|- | |||
| [[File:GAB 1-l.jpg |250px]] | |||
| [[File:GAB 2-l.jpg |250px]] | |||
| | |||
|- | |||
| [[File:GAB 1-m.jpg |250px]] | |||
| [[File:CA 2-b.jpg |250px]] | |||
| [[File:CA 3-b red dot.jpg |250px]] | |||
|- | |||
|} | |||
3. THERMUS (bacteria) | |||
: (https://www.atcc.org/~/media/EA0F257A821E408CB34BFF49393FA6C0.ashx) | |||
/1 l distilled water | |||
4 g yeast extract | |||
8 g peptone | |||
2 g NaCl (salt) | |||
30 g agar | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:THERMUS 1-b2.jpg |250px]] | |||
| [[File:THERMUS 2-b.jpg |250px]] | |||
| | |||
|- | |||
| [[File:THERMUS 1-c.jpg |250px]] | |||
| [[File:THERMUS 2-c.jpg |250px]] | |||
| | |||
|- | |||
| [[File:THERMUS 1-d.jpg |250px]] | |||
| | |||
| [[File:THERMUS 3-d.jpg |250px]] | |||
|- | |||
| [[File:THERMUS 1-a.jpg |250px]] | |||
| [[File:THERMUS 2-a.jpg |250px]] | |||
| [[File:THERMUS 3-a.jpg |250px]] | |||
|- | |||
| [[File:THERMUS 1-f.jpg |250px]] | |||
| [[File:THERMUS 2-f.jpg |250px]] | |||
| | |||
|- | |||
|} | |||
4. LEUCOSPORIDIELLA (fungi) -YM agar (yeast malt agar) | |||
: (http://www.humeau.com/media/blfa_files/271210.pdf) | |||
/1 l distilled water | |||
3 g yeast extract | |||
3 g malt extract | |||
5 g peptone | |||
10 g dextrose (grape-sugar) | |||
20 g agar | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:YM 1-a.jpg |250px]] | |||
| [[File:YM 2-a.jpg |250px]] | |||
| [[File:YM 3-a.jpg |250px]] | |||
|- | |||
|} | |||
5. LACTOCOCCUS (bacteria) | |||
:(NIZO, the food researchers B.V., Media and growth conditions for Lactococcus lactis) | |||
/1 l water | |||
20 g tryptone (peptone) | |||
5 g yeast extract | |||
4 g sodium chloride (vinegar (maybe)) | |||
(I skipped sodium acetate) | |||
0.5 g ascorbic acid (vitamin C) | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:LACTOCOCCUS 1-a.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-a.jpg |250px]] | |||
| | |||
|- | |||
| [[File:LACTOCOCCUS 1-b.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-b.jpg|250px]] | |||
| | |||
|- | |||
| [[File:LACTOCOCCUS 1-c.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-c.jpg |250px]] | |||
| [[File:LACTOCOCCUS 3-c.jpg |250px]] | |||
|- | |||
| [[File:LACTOCOCCUS 1-d.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-d.jpg |250px]] | |||
| | |||
|- | |||
| [[File:LACTOCOCCUS 1-e.jpg |250px]] | |||
| [[File:LACTOCOCCUS 2-e.jpg |250px]] | |||
| | |||
|- | |||
|} | |||
6. LACTOBACILLUS (bacteria)- Tomato Juice agar | |||
:(https://catalog.hardydiagnostics.com/cp_prod/Content/hugo/TomatoJuiceAgar.html) | |||
/1 l water | |||
20 ml tomato juice solids (tomato juice) | |||
10 g peptone | |||
10 g peptonized milk (baby powder) | |||
11 g agar | |||
{| | |||
|'''life-size''' | |||
|'''colony''' | |||
|'''oil immersion''' | |||
|- | |||
| [[File:LACTOBACILLUS 1-a.jpg |250px]] | |||
| [[File:LACTOBACILLUS 2-a.jpg |250px]] | |||
| [[File:LACTOBACILLUS 3-a.jpg |250px]] | |||
|- | |||
| [[File:LACTOBACILLUS 1-b.jpg |250px]] | |||
| [[File:LACTOBACILLUS 2-b.jpg |250px]] | |||
| [[File:LACTOBACILLUS 3-b.jpg |250px]] | |||
|- | |||
| [[File:LACTOBACILLUS 1-c.jpg |250px]] | |||
| [[File:LACTOBACILLUS 2-c.jpg |250px]] | |||
| [[File:LACTOBACILLUS 3-c.jpg |250px]] | |||
|- | |||
|} | |||
'''2. Recombination of Cultures:''' | |||
: I picked one colony from each medium and spread it on a newly cooked medium. | |||
{| | |||
|'''Sabouraud Agar''' | |||
|'''YM Agar''' | |||
|'''Thermus Medium''' | |||
|- | |||
| [[File:Sabouraud isolation.JPG |250px]] | |||
| [[File:YM Agar isolation.JPG |250px]] | |||
| [[File:Thermus isolation.jpg |250px]] | |||
|- | |||
|} | |||
{| | |||
|'''Lactococcus''' | |||
|'''Lactobacillus''' | |||
|- | |||
| [[File:Lactococcus isolation.JPG |250px]] | |||
| [[File:Lactobacillus isolation.JPG |250px]] | |||
|- | |||
|} | |||
I tried to recombine these bacteria in 16 probes, but after a week, mold spread on the liquid, because the process of fermentation was missing. | |||
[[File:Kombucha recombination.jpeg|500px]] | |||
[[File:Kombucha recombination 2.jpg|500px]] | |||
[[File:Kombucha recombination 3.jpg|500px]] | |||
'''3. Kombucha-colony in various drinks:''' | |||
: I wondered how the choice of drink could affect the material properties of the Kombucha skin. As first reference point I looked at the ingredients of green tea and what else would contain these substances. Futhermore I did some research on where the Gluconabacter lives in nature. | |||
[[File:Drinks.jpg |500px]] | |||
I added 1ml Kombucha to 30 ml of an other drink, that could nourish the microorganisms. | |||
{| | |||
|'''corn juice''' | |||
|'''beer''' | |||
|'''carrot juice''' | |||
|- | |||
| [[File:Corn juice skin.jpg |250px]] | |||
| [[File:Beer skin.jpg |250px]] | |||
| [[File:Carrot skin.jpg |250px]] | |||
|- | |||
|} | |||
{| | |||
|'''superfruit juice''' | |||
|'''apple juice''' | |||
|'''coconut juice''' | |||
|- | |||
| [[File:Superfruit skin.jpg |250px]] | |||
| [[File:Apple juice skin.jpg |250px]] | |||
| [[File:Coconut juice skin.jpg |250px]] | |||
|- | |||
|} |