User:Kara Tsukashima/Notebook/Yogurt Lactobacillus RFLP identification/2013/04/08: Difference between revisions
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== | ==8 April== | ||
Two examples of ostensibly live culture yogurt were obtained from the same store and fridge: Chobani Greek Yogurt (plain, nonfat) and Brown Cow plain (cream top). Both were shaken by hand to mix. 100 µl of 10^3 to 10^7 dilutions of each were plated on nutrient agar and placed in the incubator at 38ºC. | |||
TODO: | |||
The current plan is to retrieve them Wednesday. | |||
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Revision as of 20:54, 8 April 2013
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8 AprilTwo examples of ostensibly live culture yogurt were obtained from the same store and fridge: Chobani Greek Yogurt (plain, nonfat) and Brown Cow plain (cream top). Both were shaken by hand to mix. 100 µl of 10^3 to 10^7 dilutions of each were plated on nutrient agar and placed in the incubator at 38ºC.
The current plan is to retrieve them Wednesday. | |
