Free of parabens and formulated with natural sugar crystals, oatmeal and shea butter extracts (sucrose and sunflower oil are the first two ingredients), this uber-gentle body polish delivers a delicious foam while ridding your body of dead skin cells and impurities.
For maintaining cultures and for proper identification, pure cultures of isolated fungi were grown on standard media such as Vegetable Agar (V8), Oatmeal Agar (OA), Malt Extract Agar (MEA), Potato Dextrose Agar (PDA), and Potato Carrot Agar (PCA).
Add in any other optional beneficial ingredients into your salt scrub like cornmeal, sugar, honey, aloe vera, liquid soap, lemon/orange peel, oatmeal, cinnamon, clove, vanilla extract, shea/cocoa butter, lotion, milk, coffee grounds, green tea leaves (from the tea bag) even lemon or orange juice.
Stock cultures were maintained on slants of 2% malt extract agar and oatmeal agar at 24°C.
Morphological characteristics were assessed by using 7-day cultures grown at 45°C on yeast extract-malt extract agar (ISP 2 medium), oatmeal agar (ISP 3 medium), inorganic salts-starch agar (ISP 4 medium), and glycerol-asparagine agar (ISP 5 medium) (Shirling and Gottlieb 1966).
Strain NEAE-119 grew well on yeast extract-malt extract agar (ISP medium 2), oatmeal agar (ISP medium 3), inorganic salt-starch agar (ISP medium 4), glycerol-asparagine agar (ISP medium 5), peptone-yeast extract iron agar (ISP medium 6), and tyrosine agar (ISP medium 7).
Transformants were maintained on minimal medium agar (Samson et al. 2004) supplemented with 100 µg/ml Hygromycin B. Alkane production was studied on glucose (composition same as minimal medium), oatmeal and Yeast Malt medium (YM, 3% yeast extract, 3% malt extract, 10% glucose).
The fungus grew on culture plates of malt extract ager (MEA; Oxoid, U.K ., oatmeal agar (OA; home-made at CBS), potato dextrose agar (PDA; Oxoid), synthetic nutrient agar (SNA) [ 15], and carnation leaf agar (CLA) [ 16].
Serves 4-6 60g butter 45g raw oatmeal 3 tbsp brown sugar 3 tsp vanilla extract 6 tbsp crushed almonds pinch of cinnamon For the topping: Tub low-fat Greek yoghurt fresh berries agave nectar Preheat the oven to 180C/gas mark 4. Melt the butter and mix with the oatmeal, sugar, vanilla, almonds and cinnamon to form a crust.
Cultures are kept in agar substrate prepared with aqueous soil extract, fed ad libitum with ground oatmeal, at 16°C with 75% relative humidity and 16/8 h light/dark photoperiod [ 1, 3, 4].
