Hi its me again. Growing some spores for my research. Growing in
cooked meat medium mixed with blood agar at 37C at anerobic conditions
on standard agar plates. Unfortunately I am having trouble
distinguishing the toxin produced. I am using pure spores and have
developed both white dots and brown/black ones. I anyone knows what
colour they should be, it would help.
Kathrine
wilson at sydney.edu.au
