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InvisiblebodhisattaMDiscordReddit
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Re: LC Training Camp: Interpreting Visual Cues To Predict The Quality Of A Broth [Re: Mateja] * 3
    #27007627 - 10/28/20 04:42 AM (3 years, 2 months ago)

Some bacteria will cause turbidity some wont. Some bacteria form biofilms because of their secretions. Those make a broth way more turbid than say most species of lactobacillus would and some lacto make no turbidity


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InvisiblebodhisattaMDiscordReddit
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Re: LC Training Camp: Interpreting Visual Cues To Predict The Quality Of A Broth [Re: Mateja]
    #27016137 - 11/01/20 05:54 PM (3 years, 2 months ago)

Quote:

Mateah said:
Practically every type of bacteria that's in our home/substrates divide every 20-30min on average in good conditions. They look wimpy as hell on agar but in liquids they talk a whole lot of smack, really fast as well and they back that shit up. Reinforcements are always right around the corner and you're already fucked
:itseveryone:



There's an unfathomable amount of bacteria out there. Even in beer there's a few dozen common contaminants let alone rare ones. And beer is a environment with a pH that's rough, hop acids that are antibacterial to most bacteria, co2, no air, pressure, yeast has some defenses, and low leftover nutrition.
Some bacteria may only grow to a few hundred cells per mL which is hard to detect with all but PCR


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