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Flaming as part of aseptic technique increases CO 2 (g) and decreases pH in freshwater culture media
Author(s) -
Zepernick Brittany N.,
Krausfeldt Lauren E.,
Wilhelm Steven W.
Publication year - 2020
Publication title -
limnology and oceanography: methods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.898
H-Index - 72
ISSN - 1541-5856
DOI - 10.1002/lom3.10355
Subject(s) - aseptic processing , microcystis aeruginosa , carbon dioxide , algae , replicate , cyanobacteria , biology , bacteria , food science , chemistry , botany , ecology , mathematics , statistics , genetics
Aseptic technique has historically served as a fundamental practice in microbiology, helping to maintain culture purity and integrity. This technique has been widely encouraged and employed for use with cultures of heterotrophic bacteria as well as freshwater and marine algae. Yet, recent observations have suggested that these approaches may bring their own influences. We observed variations in growth among replicate experimental cyanobacterial cultures upon flaming of the culture tube opening during sample transfer and collection. Investigation revealed the pH of culture media had decreased from the initial pH established during media preparation. Flaming of sterile culture media alone confirmed a significant decrease, by as much as 1.7 pH units, and correlated with increased flaming events over time. We hypothesized that the causative factor was the introduction of carbon dioxide (CO 2 ) into the media. To test this hypothesis, qualitative and quantitative analyses were used to determine the primary driver of pH decline. We further assessed the direct effects of flaming and subsequent pH changes on Microcystis aeruginosa cultures, showing flame‐driven pH changes and/or the introduction of CO 2 influenced experimental results. Our observations provide a cautionary tale of how classic and well‐accepted approaches may have unintended consequences, suggesting new approaches may be necessary in research areas assessing pH or carbon‐related effects on microbial communities.

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