Practising microscopy techniques on bacteria. Heat fixing, oil immersion, methylene blue stain (staining).
Image one seems like I was looking at yeast cells. Over time the bacteria seem to have gotten smaller? And seems like I could focus for a better image earlier on. My skills may be deteriorating. Or something is happening with the sauerkraut.
Resolution of the images is a major dissapointment. Not sure if my techniques can be improved?
Not what I am seeing:
"The best quality sauerkraut is fermented for a minimum of 20 days. This time span ensures good flavor development, proper acidity level and complete consumption of all the sugars in the cabbage. The L. mesenteroides do most of their work in the first 3 days. They are the smallest of the three bacteria studied."
https://www.makesauerkraut.com/how-long ... auerkraut/
1) After 5 Days of Fermentation (At room temperature)
2) After 17 Days of Fermentation (At room temperature)
3) After 17 Days of Fermentation (At room temperature)
