I think I shall call him “Nero”.

Unidentified yeast cultured from the flowering parts of a Lyreleaf sage (Salvia lyrata) - Brightfield image 400X magnification
“Nero” here seems to be the only thing I can find growing in the stuff I put the Lyreleaf Sage flowers into. Maybe some kind of Brettanomyces yeast? I’m going to have to autodidact myself into a better understanding of yeast ecology. Not to mention yeast physiology – am I seeing two cells undergoing postconjugational sporulation there in the middle of the image?

Unidentified yeast cultured from the flowering parts of a Lyreleaf sage (Salvia lyrata) - Gram-stained, Brightfield,  1000X magnificationI’m a bit puzzled that I don’t see anything that looks much like bacteria in here. “Everything is everywhere” right? And yet, I’m not seeing any obvious acetic-acid bacterial growth here. Kind of a bummer, since that’s REALLY what I’m after here overall, but that’s okay. I can play with Nero in the meantime. Anybody know if you can make (palatable) leavened dough with Brettanomyces yeasts?…

I still need to go try the same cultivation on some “Texas Bluebonnets” and “Indian Paintbrush” flowers, since those are blooming around here now too. I figure there’s bound to be some Gluconobacter floating around out there somewhere. I suppose in the worst case, I can try cultivating some off of fallen fruit later in the summer when stuff starts getting ripe.

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The Author is (currently) an autodidactic student of Industrial and Environmental microbiology, who is sick of people assuming all microbiology should be medical in nature, and who would really like to be allowed to go to graduate school one of these days now that he's finished his BS in Microbiology (with a bonus AS in Chemistry). He also enjoys exploring the Big Room (the one with the really high blue ceiling and big light that tracks from one side to the other every day) and looking at its contents from unusual mental angles.

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