An investigation on the gelling properties of opuntia ficus indica (prickly pear cactus) in correlation to making an alternative culture medium [author]: Cabansag, Almarie F.,Cipres, Christelle Anne Joy L., Curioso, Alexandrine Laurice R., Guzman, Alexandra M. Linguete, Thania A., Sangao, Dan Enrique G.,Zonio, Kyte J.

Includes Appendix

ABSTRACT
BACKGROUND: The microbiology department in medical laboratories requires effective methods to cultivate diverse bacterial species. This study explored the potential of Opuntia ficus indica (Prickly Pear Cactus) sap as a plant-based culture medium, which could be more accessible and environmentally friendly.
METHOD: This study utilized Three experimental plated mediums: Plate 1, comprising 1000 Ml distilled water and 25g of plant saps; Plate 2, consisting of 1000 mL distilled water and 30g of plant saps; and Plate 3, a modified solution of 970 mL distilled water, 25g of plant saps, and an additional 6g of agar. The physical properties of these media—color, transparency, and
consistency—were observed. The consistency was rated on a scale where 1 indicated a watery consistency, and 4-5 indicated solidification. An independent T-test compared the plant-based media with traditional Nutrient agar, using a significance threshold of p < 0.05.
RESULTS: Both Plate 1 and Plate 2, with increasing concentrations of cactus sap, resulted in a liquid medium. Plate 3, which included agar, produced a viscous medium. None of the media supported bacterial colony formation due to their liquid or viscous states.
CONCLUSION: The results of these experiments indicate that the cactus sap remained liquid across trials without agarose, indicating it lacked necessary gelling agents. While Opuntia ficus indica sap showed potential as a component in culture media, it cannot independently function as a culture medium for bacterial growth without modification or the addition of external gelling agents.
Keywords: cactus sap, gelation properties, nutrient agar, plant-based culture media

School of Medical Technology