Gram Staining

Using Gram staining to test the yogurt sample for bacterial contamination.

Learn how to use Gram staining to differentiate beneficial bacteria from dangerous bacteria in food samples. Working in the virtual lab of a dairy processing plant, you analyze yogurt samples and follow step-by-step lab procedures to test for Salmonella and E. coli. Sterilize your inoculation loop, and prepare your slide, then view the sample under a microscope and observe the differences in appearance between beneficial bacteria and harmful bacteria. The interactive initially guides the user through each step of the lab process; then users prepare Gram stain slides on their own to find out for certain whether this batch of yogurt is safe.

For more information please visit virtuallabs.nmsu.edu.
-------------
This project was supported in part by the USDA - National Institute of Food and Agriculture (NIFA), grant numbers 2008-38411-19055 and 2011-38411-30625. Virtual Lab creative presentation © 2013 The NMSU Board of Regents Note: NMSU grants South Dakota State University an irrevocable, royalty-free, non-transferable, non-exclusive right and license to use, reproduce, make derivative works, display and perform publicly any copyrights or copyrighted materials first developed and delivered under this Agreement.

NMSU does not discriminate on the basis of age, ancestry, color, disability, gender identity, genetic information, national origin, race, religion, retaliation, serious medical condition, sex (including pregnancy), sexual orientation, spousal affiliation or protected veteran status in its programs and activities as required by equal opportunity/affirmative action regulations and laws and university policy and rules. For more information please read the NMSU Notice of Non-discrimination. (opens in new window)