Team:Groningen/Notebook/Wetwork 1August2012

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Renske
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Started Total Aerobic Microbial Count of our minced meat. According to ISO4833 (European Norm, January 2006), minced meat is allowed to contain in max. 2 out of 3 samples between 10^5.7 en 10^6.7 CFU per gram meat.
 
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Used pre-weighed meat samples, bought on 19th of July and stored in -20 degrees Celsius. Taken out all meat samples at the same time, incubated at room temperature, and measured the TAMC at time points 0:00, 3:00, 5:00, 7:00 and 24:00.
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TAMC measurement
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Suspended 1 g of meat in 100 mL of Trypton Soya Broth (Sigma, pre-made, heated to 37 degrees Celsius).  
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Diluted suspension 10x, 10^2x, 10^3x, 10^4x. Put 100 mL of the suspension on Trypton Soya Agar plates (triplo), did the same for all dilutions. Put plates in 37 degrees Celsius.
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Renske<br>
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<br>
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Started Total Aerobic Microbial Count of our minced meat. According to ISO4833 (European Norm, January 2006), minced meat is allowed to contain in max. 2 out of 3 samples between 10^5.7 en 10^6.7 CFU per gram meat. <br>
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Emeraldo
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<br>
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Used pre-weighed meat samples, bought on 19th of July and stored in -20 degrees Celsius. Taken out all meat samples at the same time, incubated at room temperature, and measured the TAMC at time points 0:00, 3:00, 5:00, 7:00 and 24:00.<br>
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pSac-Cm and pSac-Cm+terminator (colony 3) restriction check (with EcoRI and XbaI). Same pattern detected.
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TAMC measurement<br>
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Suspended 1 g of meat in 100 mL of Trypton Soya Broth (Sigma, pre-made, heated to 37 degrees Celsius). <br>
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Diluted suspension 10x, 10^2x, 10^3x, 10^4x. Put 100 mL of the suspension on Trypton Soya Agar plates (triplo), did the same for all dilutions. Put plates in 37 degrees Celsius.<br>
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<br>
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<br>
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Emeraldo<br>
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<br>
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pSac-Cm and pSac-Cm+terminator (colony 3) restriction check (with EcoRI and XbaI). Same pattern detected.<br>
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<br><br>
<A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
<A HREF="https://2012.igem.org/Team:Groningen/Notebook"><FONT COLOR=#ff6700>Back to notebook</FONT></A>
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{{Template:SponsorsGroningen2012}}
{{Template:SponsorsGroningen2012}}

Latest revision as of 12:49, 26 September 2012







Renske

Started Total Aerobic Microbial Count of our minced meat. According to ISO4833 (European Norm, January 2006), minced meat is allowed to contain in max. 2 out of 3 samples between 10^5.7 en 10^6.7 CFU per gram meat.

Used pre-weighed meat samples, bought on 19th of July and stored in -20 degrees Celsius. Taken out all meat samples at the same time, incubated at room temperature, and measured the TAMC at time points 0:00, 3:00, 5:00, 7:00 and 24:00.

TAMC measurement
Suspended 1 g of meat in 100 mL of Trypton Soya Broth (Sigma, pre-made, heated to 37 degrees Celsius).
Diluted suspension 10x, 10^2x, 10^3x, 10^4x. Put 100 mL of the suspension on Trypton Soya Agar plates (triplo), did the same for all dilutions. Put plates in 37 degrees Celsius.


Emeraldo

pSac-Cm and pSac-Cm+terminator (colony 3) restriction check (with EcoRI and XbaI). Same pattern detected.


Back to notebook



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