Oskar Nordberg

Norwegian University of Life Sciences (NMBU) · Department of Chemistry, Biotechnology and Food Science (IKBM)

What you see in the image is dry extruded faba bean which hasn't been exposed to any treatment (heat or chemical) after the extrusion. The DMEM has been added 12% FBS, 2.5% TMP/SMX, 1% Pen-Strep og 1% Fungizone. This is the result after incubation for 24hr at 37°C.

I know that the DMEM changes color after pH-changes, but I don't understand why it would change into two separate phases and what it is in the extruded faba bean that causes it. I spread it out on TSA-plates and it didn't show any growth of the bacteria that was previously there (B. cepacia and R. insidiosa) or any other bacterium, so the sterilization was deemed effective.

I appreciate any answers or theories.

What you see in the image is dry extruded faba bean which hasn't been exposed to any treatment (heat or chemical) after the extrusion. The DMEM has been added 12% FBS, 2.5% TMP/SMX, 1% Pen-Strep og 1% Fungizone. This is the result after incubation for 24hr at 37°C.

I know that the DMEM changes color after pH-changes, but I don't understand why it would change into two separate phases and what it is in the extruded faba bean that causes it. I spread it out on TSA-plates and it didn't show any growth of the bacteria that was previously there (B. cepacia and R. insidiosa) or any other bacterium, so the sterilization was deemed effective.

I appreciate any answers and theories.