Month: April 2010

I think I shall call him “Nero”.

Unidentified yeast cultured from the flowering parts of a Lyreleaf sage (Salvia lyrata) - Brightfield image 400X magnification
“Nero” here seems to be the only thing I can find growing in the stuff I put the Lyreleaf Sage flowers into. Maybe some kind of Brettanomyces yeast? I’m going to have to autodidact myself into a better understanding of yeast ecology. Not to mention yeast physiology – am I seeing two cells undergoing postconjugational sporulation there in the middle of the image?

Unidentified yeast cultured from the flowering parts of a Lyreleaf sage (Salvia lyrata) - Gram-stained, Brightfield, 1000X magnificationI’m a bit puzzled that I don’t see anything that looks much like bacteria in here. “Everything is everywhere” right? And yet, I’m not seeing any obvious acetic-acid bacterial growth here. Kind of a bummer, since that’s REALLY what I’m after here overall, but that’s okay. I can play with Nero in the meantime. Anybody know if you can make (palatable) leavened dough with Brettanomyces yeasts?…

I still need to go try the same cultivation on some “Texas Bluebonnets” and “Indian Paintbrush” flowers, since those are blooming around here now too. I figure there’s bound to be some Gluconobacter floating around out there somewhere. I suppose in the worst case, I can try cultivating some off of fallen fruit later in the summer when stuff starts getting ripe.

Bioprospecting micro-preview

Lyreleaf Sage FlowersThis unassuming little flower just happened to be conveniently near here. As far as I can tell, it’s a “Lyreleaf Sage” (Salvia lyrata). I plucked a flowering section and dropped it into a container of my special selective media a couple of days ago. It’s starting to get a little flocculant and there’s a faint “fermenting yeast” smell, so there’s something going on in there. I didn’t see much yet last night when I took a closer look, but I did see these, which I assume to be pollen grains from my bioprospecting sample.

See?
Apparently individual pollen grains from the Lyreleaf Sage

Fred Transplant: Success!

A Gram-stained view of yeasts and bacteria in a sourdough culture named 'Fred'.

I had to do a Fred Transplant last week. A grey fuzzy mold had taken up residence in on the sides of the jar above Fred’s liquid culture, so I set up a fresh container with fresh water and flour, and dipped a spoon down the center of Fred to the bottom, pulling up just a tiny amount of the stuff in there. Then I mixed it into the fresh stuff and covered it with plastic wrap (instead of a paper towel this time.)

Fred smells like Swiss Cheese Feet right now, but he’s obviously still growing, as you can see from last night’s “Gram Stain” microscopy. The slightly blurry light-red-brown lumps are, I believe, yeast cells, possibly Saccharomyces boulardii, since I dumped a capsule of supposedly-still-viable “probiotic” yeast of that species into Fred previously. I have no idea who the bacteria are in here at the moment. I did also see a small number of longer, thinner bacterial cells in there (presumably Lactobacillus) though most of them are the ones you see here.

Meanwhile, I’m about to dig out the still-unused Hillbilly Autoclave and try it out on the media I’m mixing up to try to obtain a culture of genuine wild “native flora” vinegar/kombucha yeast-and-bacteria to play with from the local wildflowers that are just now getting into full bloom.

My starting recipe goes something like this: I mix up about 2 Liters of distilled water with about 100g of glucose (“Dextrose”/”Corn Sugar”), 100g of sucrose, 500mg of L-Arginine, and enough phosphoric acid to drop the pH down to about 5.5 to 6.0. That is intended to be then poured into small “canning” jars in about 100ml amounts and pressure-cooked for at least 15 minutes to sufficiently sterilize and seal them. Meanwhile, a single generic-brand children’s chewable vitamin is crushed up and dumped into a 4-oz bottle of cheap vodka and well shaken.

Then when it comes time to go bioprospecting, I’ll pop open the jar of acidic sugar solution and add about 5ml of the cheap-vitamin-vodka to it to give me about 2% ethanol, and then go find some flowers to cut off and dump into the jars, which will be loosely covered with foil (to let air in but keep dust out) and put in a nice quiet cupboard to grow for a few days.

Hypothetically, the only things that are likely to grow in that will be microorganisms associated with vinegar-making. At some point I’ll also make up a batch of sweet black tea and see if I get a kombucha-like culture going in it, and make up some solid media to try to isolate individual microbes from it.