Hearts, brains, and blood. These are some of the ingredients used to grow bacteria. Since the introduction of agar to bacterial cultivation methods by Fanny Hesse, microbiologists have been creating variations of agar medium to accommodate microbes that have different requirements for growth. The ingredient up for discussion today: blood.
What is a microbe? On the surface, it seems easy to define. Many would say a microbe is an organism that is microscopic, one that is invisible to the naked eye. Many also include bacteria, archaea, fungi, viruses, protists, and even prions in the realm of microbiology. But, there are numerous nuances that challenge the…
Originally published Jan 20, 2017. Updated May 22, 2022. We can thank microbes for the tangy flavor and the effervescent creamy texture of kefir. If you’re new to kefir, it’s similar to yogurt. Both are made by fermenting milk. To my taste buds, kefir is like an intensified form of yogurt, effervescent and wonderfully tart…
“Finish the entire course of antibiotics you were prescribed, even if you feel better.” You may have been told this by your doctor or have this saying deeply ingrained in your mind from infections past. You may also have been told that if you don’t finish your full course of antibiotics, your infection could come…
By Vilhelmiina Haavisto and Allison Hung In recent years, the capybara has been launched into internet stardom as the world’s largest and chillest rodent. This giant rodent looms over its guinea pig relatives by nearly a meter, and has endeared millions of viewers by forming friendships with all animals alike. Yet, what’s most interesting about…