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BISC314: Environmental Microbiology


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1. A blue cheese
2. A fresh cheese
3. A washed rind cheese
4. A soft, brie-like cheese


Streaking out our cheese isolates
1. Make sure to wear gloves and use proper sterile technique throughout
2. Get 4 NB agar plates and label them with your name, the date, your cheese, and what part of the cheese you are inoculating from
3. Flame your loop to sterilize it
4. Pass your flamed loop over the surface of the cheese - you don't need a chunk! Microbes are invisible - don't get a big scoop of the cheese on your plate as this will lead to over-growth
5. Use your loop to smear out this inoculum over about 1/4 of the plate. Use the image below to help guide you.
6. Reflame the loop and use it to dilute this smear further. Pass the loop through the initial, most dense streak once. Then make a second smear on the plate using the loop.
7. Continue till you've completed the pattern below on all 4 plates
Streaking diagram.jgp
8. Place your NB plates agar side up on your bench. We will come back Friday to check on them