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Agar medium

Manufactured by Merck Group
Sourced in Germany

Agar medium is a solidifying agent commonly used in microbiological and cell culture applications. It is derived from a type of red algae and provides a stable, semi-solid substrate for the growth and cultivation of various microorganisms and cell types. The primary function of agar medium is to support the growth and maintenance of cultures in a controlled laboratory environment.

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5 protocols using agar medium

1

Synthesis and Characterization of Iron Compounds

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FeCl3·6H2O and FeCl2·4H2O were obtained from Aladdin Chemical Reagent Company (Shanghai, China); p-coumaric acid, and gallic acid were purchased from Sigma-Aldrich (Germany); and Luria-Bertani (21 (link)) agar medium was purchased from Merck (Germany). Phosphate-buffered saline (PBS) was purchased from Solarbio Science and Technology (China). Rhamnolipids and glutaraldehyde were purchased from Sinopharm (Beijing, China). Phosphotungstic acid was purchased from PRA Health Sciences (Fort Washington, PA). All experiments were conducted using sterile deionized water (Milli-Q water).
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2

Synthesis and Characterization of Iron Compounds

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FeCl3·6H2O and FeCl2·4H2O were obtained from Aladdin Chemical Reagent Company (Shanghai, China); p-coumaric acid, and gallic acid were purchased from Sigma-Aldrich (Germany); and Luria-Bertani (21 (link)) agar medium was purchased from Merck (Germany). Phosphate-buffered saline (PBS) was purchased from Solarbio Science and Technology (China). Rhamnolipids and glutaraldehyde were purchased from Sinopharm (Beijing, China). Phosphotungstic acid was purchased from PRA Health Sciences (Fort Washington, PA). All experiments were conducted using sterile deionized water (Milli-Q water).
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3

Bacterial Strain Cultivation Protocol

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Model bacteria strains were prepared as follows: the Escherichia coli, Staphylococcus aureus, Bacillus sp. bacterial strains, obtained from the private collection of the Biology Department, Faculty of Building Services, Hydro and Environmental Engineering, Warsaw University of Technology, were cultured on an agar medium (Merck, USA) in Petri dishes for 24 hours at 37 °C.
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4

Bacterial Strain Isolation and Preservation

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The pour-plate method was used for culturing bacterial strains on an MRS (de Man, Rogosa,
and Sharpe) agar medium (Merck, Darmstadt, Germany) after serial dilution following
incubation for 24–48 hours at 37°C. The selected isolates were sub-cultured in MRS agar
slants on the basis of their performance in MRS media. These slants were incubated for 24
hours at 37°C and stored at −20°C in 20% glycerol before further use [14 (link)].
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5

Traditional Lighvan Cheese Characterization

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Traditional Lighvan cheese was obtained from the native people of Lighvan village (Tabriz, Iran) making it in its traditional form MRS broth and agar medium were procured from Merck Co. (Darmstadt, Germany), and soluble starch was bought from Difco (Detroit, USA). PCR buffer, dNTP, Taq DNA polymerase, and QIAquick kit were procured from Qiagen Co. (Shanghai, China). Gelatin and other analytical grade solvents and reagents were purchased from Sigma-Aldrich (St. Louis, USA). The gradient master cycler (Eppendorf, Germany) was employed for PCR.
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