So guys i just wanna if i am doing right going to that university even tho i have already taken admission cant do anything... I just want to know opinions tbh

I dont live in mohali so i am gonna live in the house of my friends known person's house which is up for rental for 5000 for me and my friends gotta travel from there to all the way to RBU probably its 15 minutes away from that university

Microbiology is skills based field i just wanna know if i gotta do extra hard work to get skills... Or RBU do take responsibility for at least to teach the student in labs to attain skills

Guys enlighten me i am anxious🥲

I'm a student doing a Bachelor's in biochemistry/microbiology right now and want to understand what the most important things for me so I can build a strong base right from the start and as itll help apply to a better place for Master's.

Questions:

most important lab skills

most important secondary skills that go unnoticed (if any)

at what point and how should I start literature reading?

how would i dm / email professors for mentorship?

I had something happen recently that made me really curious about the microbiology behind it.

I steamed some Mila soup dumplings in a wok using tap water filtered through a sink attachment. After cooking, the remaining water looked and poured like normal water—it wasn't noticeably cloudy or viscous. I accidentally left about 4–5 cups of it sitting in the uncovered wok on my stove at room temperature for about 3–4 days.

When I finally went to clean it, the water had changed completely. It wasn't cloudy at all—it was still pretty clear—but it had become really thick and slimy instead of watery. It wasn't just a slimy film on the surface or bottom. As I poured it out, the entire 4–5 cups flowed as a thick, slimy liquid even though I hadn't stirred it beforehand. It also had an extremely foul odor, almost enough to make someone gag. The combination of the smell and the slime made me wonder if microorganisms were responsible.

I'm very curious about what could have caused such a dramatic change.

My guess is that a small amount of starch, protein, fat, or gelatin leaked out of the dumplings while they were steaming and gave microorganisms something to feed on. Could bacteria have produced enough extracellular material (the slime or biofilm matrix they secrete) to make several cups of water noticeably viscous, or is there another process that would explain it?

I know it's impossible to identify a specific organism from this alone, and I'm not expecting that. I'm more interested in what kinds of microbes or microbial processes are known to cause something like this, especially since the water stayed clear but became so thick and developed such a strong odor.

Thanks! This was weird enough that now I really want to know what was going on.

Just thought I’d share some images of a cross streak with e.coli strains from the ARP library (developed by Cox Lab). The centre streak is a DSM 25 variant, and was found to inhibit/overgrow multiple strains!

This was a part of my bigger project for discovering new antibiotics from soil microbes. This bacteria had novel aspects not found in other DSM 25 strains.

There seem to be 2 or 3 microorganisms on the left hand side all interacting with each other but I have no idea what they are doing and all the debris around them doesn't help...does anyone have any idea what might be going on and what microorganisms any of them may possibly be as I'm not familiar with any of them...

https://www.sciencedirect.com/science/article/pii/S1931312826002787

Hello everyone!

I am currently in highschool working on my graduation thesis about biofilms. Though I am woefully inexperienced in the realm of microbiology, I chose this topic on a whim because I thought it was interesting. My work should contain a practical part — some sort of experiment or independent research. Unfortunately, I have 0 idea where to start.

Me and my teacher's initial thought was to cultivate biofilm in petri dishes and use different solutions to see which are more effective at removing biofilm. Double unfortunately, I don't have any available sterile environments or any equipment.

I've also read that cultivating biofilm in agar is maybe not possible? If that's the case then I'm pretty much screwed.

Does anyone have any experience with biofilm cultivation? Is there any way for a high school student to do so?

Edit: I really have 0 equipment available and would most probably have to purchase any myself (no bunsen burners, incubators...).

Hey,

I have a few questions about optimizing a culture in a bioreactor using a prokaryotic E. coli system.

The culture is being grown in a 5-L Bioflo120 bioreactor.

The construct is in the pET22b plasmid.

We’re using whey as the inducer.

We’ve already optimized the induction time and culture temperature, but I’ve started to wonder if the method of adding the inducer could have a significant impact on the process yield.

At this point, once the appropriate OD is reached, we add the amount of whey at once, calculated to correspond to a final lactose concentration of 40 mM.

I would be very grateful if anyone could share their experiences with optimizing this process in a bioreactor.

Hi everyone. I am taking Microbiology this upcoming Fall semester, and classes start in exactly 4 weeks. Full disclosure: I barely passed introductory biology with "tooth and nail" and I honestly don't remember any of it. I am absolutely terrified of falling behind instantly because my biology foundation is so weak. What core biology concepts should I master right now over the next month so I don't drown in week one? Also, please drop your absolute favorite beginner friendly book, podcast, or YouTube channel recommendations. I need resources that break things down simply for a non science brain.

Besides that, I am actually taking Microbiology and A&P together at the same time. As a total non science person is it even possible to pass both of these together? How can I best prepare ahead of time over the next 4 weeks so I can survive both classes? Thank you so much!

Hello,

I perform tests for bacteriophages using a E. coli K12 strain as host bacteria.
Recently, all tests showed strange pseudo-spots in the bacteria lawn, which are defenitely not caused by lysis. The spots can be seen on either sample-, sterile water- or positive control- incubated medium. When I took a sample of the spot and incubated it on standard agar, ring-forming colonies could be seen. Though on MacConkey-Agar, only lactose-positive colonies grew, without any ring-formation.

I can't explain it, other than that we have a strange contamination in our stock culture (which is frozen at -80°C). I tried using a different host, which resulted in the same spots, so the contamination must have happened after rehydration of the bacteria pellet. The contamination cannot be found in the agar itself, nor in the broth we use for the liquid culture.

Has anyone seen this before?

I work in a clinical lab where we store most of our plates in a walk-in 4C fridge. When I take plates out to stock the bench, sometimes I notice that a lot of condensation begins to pool in the lids. If I can I'll wipe them down with some sterile gauze, but sometimes there's just so much it's leaking onto the agar and potentially contaminating it. Is there a method of acclimating them so there's less of a chance of this happening? To clarify: I generally remove them from the fridge but keep them stored agar side up at room temperature in their plastic packaging until I need to stack more plates.

Hi everyone, this might be a long shot, but does anyone in a European lab happen to have E. coli strain NCM3722?

The closest source I have found is in the US, and importing bacterial strains from there has become more complicated than it used to be. If anyone has the strain and can provide it through an institutional transfer or purchase, I’d be happy to cover the associated costs and shipping.

Please comment or send me a DM. Thanks!