I was looking inside the lactic acid bacteria I cultivated and 24 hours at room temperature and I realized these long things. What could they be?
These were observed and taken on 100x oil lens with 25x on the eyepiece.
Had to upload low quality because apparently 600kb per picture is too big of a file
What are these in Lactic Acid Bacteria solution sample??
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Re: What are these in Lactic Acid Bacteria solution sample??
Looks like some kind of fungal spores.
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Re: What are these in Lactic Acid Bacteria solution sample??
By far to large for that.
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Re: What are these in Lactic Acid Bacteria solution sample??
I know they aren’t bacteria. I can see small rod shapes swimming around which I can only assume are lactobacillus.
These things have 4 parts, 3 segments and have dots inside them.
I have attached another pic to show the rod shaped bacteria next to this thing to give a scale reference.
Re: What are these in Lactic Acid Bacteria solution sample??
What's the medium? Could it be a very large variety of yeast? If not, I go with fungal spore, too, in the course of germinating. Be nice to have a scale bar. Fungal spores have a very broad range of sizes.
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Re: What are these in Lactic Acid Bacteria solution sample??
You have pretty extreme magnification at 2500X, so if the circular field captured in the image is an 18mm f.n. , your organisms are approx. 30 microns long ?
Lactic ferments are very complex and go through phases of development very quickly as the ph and dissolved and surface gas levels change. Depending on the origin of the starter culture, temperature, oxygen and or co2 level, initial ph, contaminant load etc., they will begin with certain species of bacteria, usually lactococcus species, changing to predominantly lactobacillus types after a short time. The environmental change in the brine due to the lactic ferment causes a favourable substrate for certain yeast and eventually mould species to develop on. Yeasts are basically fungi : fungi imperfecti and many species such as the candidas colonize by virtue of a linear division resembling hyphae, instead of the budding division that something like sacharomyces cervisiae undergoes.
That's that white film that sometimes appears on the surface of fermented olives or on fermented dill pickles etc. and initially the complex of flora produce by-products that are toxic to many spoilage organisms. Those and beneficial yeasts require oxygen, so as the fermentation level and co2 level drops and oxygen level rises, the condition favours yeasts and they dominate the brine, eventually colonizing the undisturbed surface. Old kimchee, if unstirred can get a pretty nasty looking white film on top and a weird yeasty flavour. I once cohabited with the daughter of someone in the Korean consulate here who dreaded the early summer in Korea because her mother would use up the skimmed old kim chee in soup, which was replete with that old kim chee musty, yeasty flavour.
Left long enough and the yeasts cause an increase in the ph, vegetable tissues soften unacceptably and surface moulds begin to do their work.
Lactic ferments are very complex and go through phases of development very quickly as the ph and dissolved and surface gas levels change. Depending on the origin of the starter culture, temperature, oxygen and or co2 level, initial ph, contaminant load etc., they will begin with certain species of bacteria, usually lactococcus species, changing to predominantly lactobacillus types after a short time. The environmental change in the brine due to the lactic ferment causes a favourable substrate for certain yeast and eventually mould species to develop on. Yeasts are basically fungi : fungi imperfecti and many species such as the candidas colonize by virtue of a linear division resembling hyphae, instead of the budding division that something like sacharomyces cervisiae undergoes.
That's that white film that sometimes appears on the surface of fermented olives or on fermented dill pickles etc. and initially the complex of flora produce by-products that are toxic to many spoilage organisms. Those and beneficial yeasts require oxygen, so as the fermentation level and co2 level drops and oxygen level rises, the condition favours yeasts and they dominate the brine, eventually colonizing the undisturbed surface. Old kimchee, if unstirred can get a pretty nasty looking white film on top and a weird yeasty flavour. I once cohabited with the daughter of someone in the Korean consulate here who dreaded the early summer in Korea because her mother would use up the skimmed old kim chee in soup, which was replete with that old kim chee musty, yeasty flavour.
Left long enough and the yeasts cause an increase in the ph, vegetable tissues soften unacceptably and surface moulds begin to do their work.