Line 21: Line 21:
  
 
Agar - 7.5g
 
Agar - 7.5g
 
 
 
'''POSIBLE SPECIMEN'''
 
 
Clonostachys sp.
 
 
Fusarium sp.
 
 
 
Acremonium masseei
 
 
Acremonium murorum
 
 
Talaromyces minioluteus
 
 
 
https://pdfs.semanticscholar.org/4d16/1cea571a604af97d9b05f23a3127eab92a83.pdf
 
https://www.interdisciplinary-laboratory.hu-berlin.de/de/content/architektur-und-morphogenese-von-biofilmen/
 
 
Gluconacetobacter aggeris
 
Gluconacetobacter asukensis
 
Gluconacetobacter azotocaptans
 
Gluconacetobacter diazotrophicus
 
Gluconacetobacter entanii
 
Gluconacetobacter europaeus
 
Gluconacetobacter hansenii
 
Gluconacetobacter intermedius
 
Gluconacetobacter johannae
 
Gluconacetobacter kakiaceti
 
Gluconacetobacter kombuchae
 
Gluconacetobacter liquefaciens (type species of the genus)
 
Gluconacetobacter maltaceti
 
Gluconacetobacter medellinensis
 
Gluconacetobacter nataicola
 
Gluconacetobacter oboediens
 
Gluconacetobacter rhaeticus
 
Gluconacetobacter sacchari
 
Gluconacetobacter saccharivorans
 
Gluconacetobacter sucrofermentans
 
Gluconacetobacter swingsii
 
Gluconacetobacter takamatsuzukensis
 
Gluconacetobacter tumulicola
 
Gluconacetobacter tumulisoli
 
Gluconacetobacter xylinus
 

Latest revision as of 22:03, 25 March 2019

Gluconacetobacter: https://en.wikipedia.org/wiki/Gluconacetobacter

EXPERIMENT DEVELOPMENT

- In order to do this, I will retake my previous results obtained in the first attempt to isolate a specimen from kombucha. This investigation can be seen in the following link [1]

- Medium: Gluconacetobacter (500ml)

Glucose - 10g

Peptone - 2.5g

Yeast extract - 2.5g

Na2HPO4 - 1.35g

Citric acid - 0.75g

Distilled or tap water - 500ml

Agar - 7.5g