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Offlineevilmushroom
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Registered: 09/22/11
Posts: 77
Loc: Bolivia Flag
Last seen: 12 years, 1 month
Agar Petri Dish
    #15153026 - 09/29/11 01:37 PM (12 years, 5 months ago)

I have been pouring agar petri dishes. I would say this petri dish has the ideal consistency I seek when I prepare it. This plate is an agar to agar transfer.

Does the mycelium look healthy?



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"We are not to imagine or suppose, but to discover, what nature does or may be made to do." - Francis Bacon

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Invisiblecalicyco
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Registered: 05/03/03
Posts: 355
Re: Agar Petri Dish [Re: evilmushroom]
    #15153078 - 09/29/11 01:48 PM (12 years, 5 months ago)

Quote:

evilmushroom said:
I have been pouring agar petri dishes. I would say this petri dish has the ideal consistency I seek when I prepare it. This plate is an agar to agar transfer.

Does the mycelium look healthy?






There is a lot going in there, but you do have healthy mycelium. You need to transfer to new plates way before it grows out that far though. Generally you do not want it to touch the edges of the plate, as thats where contams can be hiding.

Also, you should transfer much smaller pieces to new plates. That big chunk in the middle is way too big for a transfer. If you are trying to isolate, take a very tiny piece when transferring. Like the size of a grain of rice. Basically the smallest bit you can cut out.

In fact I transfer when the entire plate has grown out about as much as that big chunk you transferred, or just a bit larger than that. Then take a tiny thread and transfer that to a new plate. When you have a good uniform isolate, let it grow out about 2/3 of the plate then take some to save in a culture slant, and use the rest to inoculate spawn.

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Offlineevilmushroom
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Registered: 09/22/11
Posts: 77
Loc: Bolivia Flag
Last seen: 12 years, 1 month
Re: Agar Petri Dish [Re: calicyco]
    #15157253 - 09/30/11 09:49 AM (12 years, 5 months ago)

Many thanks, I thought my agar transfers were a bit large


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"We are not to imagine or suppose, but to discover, what nature does or may be made to do." - Francis Bacon

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