S-STEM Scholar Jeremy Mathis' Blog: Week #6 3/1-3/7

Well, I am sad to report that the Jalapeño "peppered" out. There were no measurable zones of inhibition. This was a surprise to me considering the punch it packs when we eat them. Speaking of Jalapeño, is anyone going to Puerto Peñasco for Spring Break (Okay, Rocky Point)? I digress; since I didn't see any results for the Jalapeño and since the results for ginger were dismal, this week we focused on technique. With the help of Dr. Cotter, Josh, and Matt, we discussed how I could improve my protocol to facilitate more favorable results. For example, Dr. Cotter noticed that on my ginger plates, the initial zone of inhibition had been recovered with potentially a different bacteria; perhaps a bacteria on the ginger or contamination. So, with that in mind, we have decided to treat my specimens with Ultraviolet light to sterilize the specimen before applying it to the bacteria. In addition, I will be using two different micro-pipettes (see image below) to measure out 100 µl and 250 µl of each bacteria instead of the disposable pipettes.

This will give me a precise measurement and allow me to make thinner cultures. Before, I was using the hockey stick method and my lawn cultures were too thick. Now, I am using the micro-pipettes and a cotton swab to make my cultures are thinner and to ascertain if the plants have anti-microbial properties. I just used this new method today with onion and will make my observations tomorrow and report back to you next week on zones of inhibition. Speaking of which, I am saddened that we aren't going to the Botanical gardens tomorrow, but I am glad it was merely postponed instead of cancelled. Since most of the week was spent on a more precise technique, I also had the chance to do some more research on the anti-microbial effects different plants have on bacteria. The results were amazing.

Although not native to Arizona (I was hoping to get more information on Native Plants from the experts at the Botanical Gardens, but I will be patient and wait), I did more research on garlic. Below is a picture of the active anti-microbial agent (allicin) in garlic applied to the methicillin resistant staphylococcus aureus (MRSA). If you are not familiar with the staphylococcus aureus bacteria, we can find it on human skin, hair, noses, and throats. These bacteria can be harmless, but MRSA, which is commonly found in "sterile" hospital settings, can lead to more serious staph infections because it is antibiotic resistant (Methicillin Resistant Staphylococcus Aureus). Recent research is showing that garlic literally destroys these antibiotic resistant bacteria. I have also provided a link to an interesting scholarly reviewed article. In addition, I came across an intriguing video which may be of interest to you. I will see you next week. Cheers and Carpe Diem!