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RE: Microworm culture
I use Gerber oatmeal cereal. I mix it with a tsp. of yeast, and add water
to a consistency that is mushy but not soupy. I do not add milk - it seems
to sour faster. My cultures are on the basement floor - about 67 deg. The
culture will last a long time, but I usually start new ones every 2 weeks. I
still have an original culture that is about 3 months old. Kinda funky
smelling, but I can still see millions of worms crawling on the surface.
Contact me if you need a new culture - I'd be happy to send you one.
Chris
-----Original Message-----
From: Stoecker,Michael,FRANKLIN PARK,NC&C
[mailto:michael.stoecker at us_nestle.com]
Sent: Tuesday, December 04, 2001 1:40 PM
To: 'Killietalk'
Subject: Microworm culture
Anyone have a recommended way of culturing microworms?
I suddenly seem to have trouble keeping them going. I don't remember them
being this demanding when I had them 15 years ago. [Don't tell me you guys
inbred these things too!].
I recently got a thriving starter culture and as it soured I transferred it
to soupy, mixed baby cereal with a few specs of brewer's yeast thrown in.
The fresh cultures don't seem to be developing many worms at all. The
culture is maintained at about 68-72F.
Thanks for any suggestions.
mike
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