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The most common types are the petri dish [1] [2] ... Penicillium mold colonies in a Petri dish: See also. Roux culture bottle; Inoculation loop; Test tube; References
The Petri dish was developed by German physician Julius Richard Petri (after whom the name is given) while working as an assistant to Robert Koch at Berlin University.Petri did not invent the culture dish himself; rather, it was a modified version of Koch's invention [9] which used an agar medium that was developed by Walther Hesse. [10]
An agar plate is a Petri dish that contains a growth medium solidified with agar, used to culture microorganisms. Sometimes selective compounds are added to influence growth, such as antibiotics. [1] 96 pinner used to perform spot assays with yeast, fungal or bacterial cells
Colony-forming units are used to quantify results in many microbiological plating and counting methods, including: The pour plate method wherein the sample is suspended in a Petri dish using molten agar cooled to approximately 40–45 °C (just above the point of solidification to minimize heat-induced cell death).
Researchers of indoor mold also use a long-term settled dust collection system where a dust cloth or a petri dish is left out in the environment for a set period of time, sometimes weeks. [17] Dust samples can be analyzed using culture-based or culture-independent methods.
Identification of Coccidioides immitis and Coccidioides posadasii, a presentation by Nancy L Wengenack, PhD, Director of the Mycology and Mycobacteriology Laboratories and Associate Professor of Laboratory Medicine and Pathology in the Division of Clinical Microbiology at Mayo Clinic
The pour plate technique is the typical technique used to prepare plate count agars. Here, the inoculum is added to the molten agar before pouring the plate. The molten agar is cooled to about 45 degrees Celsius and is poured using a sterile method into a petri dish containing a specific diluted sample.
Aspergillus flavus in a petri dish. Aspergillus flavus is a saprotrophic and pathogenic [1] fungus with a cosmopolitan distribution. [2] It is best known for its colonization of cereal grains, legumes, and tree nuts. Postharvest rot typically develops during harvest, storage, and/or transit.