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Re: Microworm culture
----- Original Message -----
From: Wetmore, Chris <CWetmore at wolfcamera_com>
To: <killietalk at aka_org>
Sent: Tuesday, December 04, 2001 3:52 PM
Subject: 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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