BISC314:Lab1: Difference between revisions
From OpenWetWare
Jump to navigationJump to search
Irene Newton (talk | contribs) No edit summary |
Irene Newton (talk | contribs) No edit summary |
||
| Line 25: | Line 25: | ||
<b>LAB #1: Learning Sterile Technique and Field Trip to the Cheese Shop</b><br> | <b>LAB #1: Learning Sterile Technique and Field Trip to the Cheese Shop</b><br> | ||
Today we will be taking a trip in to Cambridge to visit [http://www.formaggiokitchen.com/ | Today we will be taking a trip in to Cambridge to visit [http://www.formaggiokitchen.com/ Formaggio Kitchen], a famous cheese shop in the area - they even have a cheese cave! Each of you will pick a cheese to be your microbial habitat for the next few weeks. We will sample a large variety and learn about where these cheeses came from. Let's be sure we have representative cheeses from these four main classes: <br> | ||
1. A blue cheese <br> | 1. A blue cheese <br> | ||
| Line 32: | Line 32: | ||
4. A soft, brie-like cheese <br> | 4. A soft, brie-like cheese <br> | ||
Back in the lab, we'll review sterile technique and inoculate media of various kinds from our cheese rinds. We will isolate a beautiful array of different microbes (both eukaryotic and bacterial) from these cheeses and in the next few weeks you'll be using them to investigate two major microbial community functions: growth interactions and chemical signaling. <br> | Back in the lab, we'll review sterile technique and inoculate media of various kinds from our cheese rinds. We will isolate a beautiful array of different microbes (both eukaryotic and bacterial) from these cheeses and in the next few weeks you'll be using them to investigate two major microbial community functions: growth interactions and chemical signaling. If you haven't taken BISC209, or if you feel rusty on your microbiology, you might want to peruse the following link: [http://openwetware.org/wiki/BISC209:Protcols BISC209:Protocols]<br> | ||
<br> | '''Streaking out our cheese isolates''' <br> | ||
< | 1. Make sure to wear gloves and use proper sterile technique throughout <br> | ||
2. Get 4 NB agar plates and label them with your name, the date, your cheese, and what part of the cheese you are inoculating from <br> | |||
3. Flame your loop to sterilize it <br> | |||
4. Pass your flamed loop over the surface of the cheese - you don't need a chunk! Microbes are invisible - don't get a big scoop of the cheese on your plate as this will lead to over-growth <br> | |||
5. Use your loop to smear out this inoculum over about 1/4 of the plate. Use the image below to help guide you. <br> | |||
6. Reflame the loop and use it to dilute this smear further. Pass the loop through the initial, most dense streak once. Then make a second smear on the plate using the loop. <br> | |||
7. Continue till you've completed the pattern below on all 4 plates <br> | |||
[[Image:Streaking_diagram.jgp]] <br> | |||
8. Place your NB plates agar side up on your bench. We will come back Friday to check on them <br> | |||
