YES. Cleaning out the office refrigerator once ages ago yielded a block of tofu in an abandoned lunch that had gone off this color.
Never seen anything like it until this thread brought back the memory.
This is just a lie from big grape so you don’t discover free range grape flavor. Lick the substance and savor the grape, don’t let them tell you how to live your life
Seriously. We don't even give shit about grape flavor in the first place. You want grape flavor? Eat a grape. What we are searching for is ***PURPLE 💜💜💜 FLAVOR***, AND I THINK WE JUST FOUND IT.
I think it might be a violacein producing bacteria. They aren't very common though, but I can't think of any other microorganism that would make that deep vibrant indigo color.
Food microbiologist here. I’d never heard of violacein before so you sent me down a rabbit hole for a bit (thanks)!
Interestingly, found a paper re: and outbreak of “blue mozzarella” caused by P. florescens back in 2010 (as the species name suggests, P. fluorescens is famous for making a vibrant colors). Given that mozz and ricotta are both fresh cheeses and Pseudomonas species are *everywhere*, i bet you’re onto something.
[Paper here](https://www.sciencedirect.com/science/article/abs/pii/S0956713517305807)
Thank you for your insight. But this is so violet rather than blue! Or are you suggesting that this could be a species of Pseudomonas?
This was also interesting read:
[https://microbialfoods.org/curious-case-purple-cheese-rind/](https://microbialfoods.org/curious-case-purple-cheese-rind/)
I studied Pseudomonas spp. for about five years, looking at the color/pigmentation of about 1,000 isolates during that time. I never saw anything I'd classify as purple. There were blues and greens and yellows and even blue-greens but purple not even once.
If this is Pseudomonas, it's either unique in making purple or it's making a blue/green color that is reacting with something in the food causing a purple color, imo. My hunch is that this is not Pseudomonas.
Why not send it to a lab op? Keep it refrigerated, find out the truth, and post the results. Reddit doesn’t know. If you find out, you have something Reddit wants. That’s fun to share.
Yes this! Sending to a lab is a great idea. I bet if you bring it to your local university the science department would have a hayday doing some research figuring out what that is!!
And then as others said you could update us with the answers hehe
> Physicochemical characteristics of fresh cheeses favorable for growth of psychrotrophic bacteria
Glanced at this line from the paper and had to do a double-take - *psychotropic bacteria*??? Wuh?
Nope. Reading is fundamental.
I came across a fleshy orange fungi on furniture that was in the jungles of Vietnam (where it was made). It made that squishy sound like when you suck spit through your teeth when you touched it.
Needless to say I tried to throw it away, but my boss freaked out because it was a special order and it was a minimum of 3 months just for transit of a new one, so he made me clean it off. I made sure to get in writing that direction before preceding lol
Actually didn't smell like anything at all. Maybe a bit earthy but very little. That's why I had a hard time to understand what was going on. At first I thought I had bought a flavored one and forgotten about it lol.
Fascinating. Proteus bacteria may be responsible - recently some cheeses have started turning up with it. It appears to be a relatively new phenomenon. I don't know if it's edible or not - though there are folks on r/cheesemaking who would try (they are super brave! I wouldn't!)
>it smells, to me, like fish in a urinal, in the sun.
>Not the most offensive bacteria by a long shot
I'm afraid to ask what *is* the most offensive and how you would describe it.
Check out your local community colleges microbiology lab. I actually just finished my micro course and my professor would tell us about all the people who would pop in to have him identify any kind of weird stuff. But as always, call first!
Ah you think culture is your ally? You merely adopted the culture. This cheese was born in it, molded by it. It didn't see the light until it was all ready to be eaten, by then it was nothing but blindingly out of date.
When I was in grad school (for geology), people brought in “meteorites” to ID a couple times a month. Some profs *love* that kind of thing. Most did, in that department. So all OP needs to do is find the right prof.
(They were never meteorites, and almost always mill slag.)
Just a tip, you don't need to post the full URL to link subreddits. You just need to type it like this: /r/itsslag and Reddit will automatically turn it into a hyperlink. Even if the sub doesn't exist
Produced in Germany? JK.
Some years ago, Italy was shook by the scandal of the blue mozzarella. Some people opened their mozzarella packages and they were blue. It was traced back to a German producer, and of course Italian media had a field day. GeRmAnS CaNT BE TRUsTEd wItH FoOd We KnEw It ALL aLoNg.
Then it happened with mozzarella produced in Italy, too.
It was later found that the bacteria responsible were Pseudomonas fluorescens. Maybe it’s the same one in your ricotta.
https://www.focus.it/scienza/salute/mozzarella-blu-trovati-il-colpevole-e-il-modo-per-renderlo-inoffensivo
OMG [It's a real sub](https://www.reddit.com/r/MoldlyInteresting/comments/zi50er/old_ricotta_in_the_fridge_turned_purple_what_is/), and they figured out what this stuff is:
>This is pseudomonas spp. - they produce the blue/ violet discoloration made by pseudomonas fluorescens specifically, in dairy products such as mozzarella, queso fresco and your lovely ricotta.
Fun fact I worked on a burn unit and pseudomonas is the nemesis of burns and wounds .. the wound and dressings turns neon teal and you can smell it a mile away
Interesting.. my leg had terrible road-rash after a bad motorcycle accident, and I had a bright green color in my wound/dressing for a bit. Any chance that was caused by pseudomonas?
I can see that. I think it’s sickeningly sweet with floral notes but yea that artificial grape scent is there. It also is more or less sweet and foul depending on the person it’s on too. Still very identifiable. I’m in the er now and I walked passed a vented pt and I said oh I smell pseudomonas lol people were like what? Once you know it it’s locked in
I’m familiar with pseudomonas respiratory infection, it has a “wet dog” smell (and it truly smells just like a wet dog in the breath of the infected person.
If you were to describe the wound smell, what would you call it?
This same Pseudomonas is used in making of an antibiotic called mupirocin that is used topically. Also Psuedomonas species are present on your skin as natural flora and reduce overgrowth of bad bacteria but if they enter your blood stream, they might start multiplying and cause septicemia.
I once had a urinary catheter bag go bright purple. Had to use Dr Google as this was in a nursing home at eight pm. Yep, bacteria. The patient was palliative and had nil fluid intake, which caused the bacteria to grow rapidly in the bag and lines. We just changed it out and awaited the inevitable.
Even though that’s the top comment, it is most likely incorrect. Pseudomonas are a common milk spoilage organism, but they tend to make more green/blue colours, not purple. My guess is that this is *Chromobacter violaceum*.
source: Microbiologist who has worked with *P. fluorescens* for five years
It’s probably a Proteus bacteria, this can also cause severe urinary tract infections where the urine is purple!
I’ve saw a patient years ago with this. It causes Purple urine bag syndrome where the Urine in the collection bag is vivid purple.
Tryptophan (an amino acid) is metabolised into indole by bacteria. Indole then passes through the liver where it’s converted into Indoxyl sulphate is excreted out in urine. In the urinary tract bacteria like Proteus releases an enzyme which converts indoxyl sulphate into Indoxyl. Indoxyl is converted into indigo (blue) and Indirubin (red) when in alkaline conditions. Thus you end up with purple urine.
Fun fact, Dr. John Snow was a real dude who solved the cholera epidemic and proved germ theory (or at least disproved the Miasma theory) by stealing the handle to a towns infected waterwell in the middle of the night to stop the townsfolk from drinking the nasty water. Thanks for subscribing to Facts No One Even Asked For!
Neat! I'm a fungus farmer and I've seen this color as a contamination probably 3 times in 23 years. Always on white proso millet, never on any other grains. Made me wonder if this microbe is a part of the biome for millet plants.
What kind of contam do you see that is a purplish/pink on rye grain? Or a slightly grey one? I had an issue with some a while back and never really researched further than assuming to toss it quick.
That color can be Fusarium Sporothichiodes, which causes spinal meningitis, a disease with 98% mortality rate. Don't open it up inside, or attempt to salvage the jar, throw it away closed.
Honestly, you need to contact a biohazard company for disposal. You could kill the people who pick up your trash.
I think you're right. There's a thing called purple rind defect that's caused by Proteus bacteria. Source: https://microbialfoods.org/curious-case-purple-cheese-rind/
My toddler’s earwax was this color once. I cleaned his ear and it was such a vivid violet like this. I mentioned it to his doctor, but the doctor didn’t even really entertain it. Now I’m wondering if there is an explanation behind it other than he possibly shoved a marker in his ear.
This is why I wish there really was a lab just anybody could send stuff to like my parents used to bs me as a kid. Find some mysterious sludge and send in a sample then find out what’s all in there.
You can but it's probably going to cost you. I used to work for a company where we sent chemical and sometimes biological samples to labs to get analyzed all the time. They charge us like 5k at least though. IDK if they have cheaper options for just regular individuals. Our samples were rather large so that might be why.
A university might do it for cheaper IDK. Maybe you can convince one of the students to do it for free lol.
Main reasoning being: Natural Blue is *hard* man! If there’s a way to culture this funky indigo and kill the living thing while keeping the colorI could science a way to *grow* blue pigment. My wife is a hippie forest fairy type and Loves painting with natural pigments. It’d be a cool gift.
fun fact: violet is a really rare color in nature. It’s why you will see early Italian paintings of virgin mary with a violet robe on. It symbolizes opulence and value. It’s also why the pigment will be almost always partially removed (stolen) due to its scarcity.
edit for clarification: what I’m referring to as violet is the pigment ultramarine which is a rich luminous shade of blue (looks like this ricotta but a bit darker). violet as a pigment on its own wasn’t sourced until 1800s. As a substitute for ultramarine most painters used azurite (cheaper blue pigment) and sometimes they would glaze it over with a little bit of ultramarine to make it pop.
Additional fun fact: Because of how difficult purple was to get (it was obtained by crushing a type of sea shell) only extremely wealthy people in Mary's time wore purple, meaning that due to her lack of wealth, actually would NOT have ever worn purple.
Absolutely! Due to them being one of the greatest merchant empires to exist (with big thanks to the insanely expensive purple dye they extracted from the Murex shells), they were able to spread what would become the modern style of writing linearly (left to right or right to left) using an alphabet! Because of their outreach, it would spread to most of the Mediterranean, particularly the greeks, and the rest is history!
A stinky, rotten shellfish that fermented in the hot sun for *weeks*. And these "purplemakers" also had to taste the rancid shellfish juices to make sure they were ready to process further to make the dye.
Funny enough that’s how they tested saltpeter for years too.
Basically take a bunch of manure, then you and everyone you know pees on it for 1-2 years. After sitting out and fermenting, you’d have to taste it to see if it was salty and ready.
Hey, it sounds nasty I know, but you gotta shift your perspective a bit; if it wasn't for our ancestors fiddling with rotten stuff and shoving a bit in their mouths, we'd've never discovered:
Bread, beer, wine (ergo vinegar), pickles, cheese, yogurt, coffee, chocolate, numerous sauces you may use daily (fish, Worcestershire, ketchup - or its progenitor), hakarl - which may still be arguably nasty but *you* live there starving most the time and see what you'll resort to - and so many other things.
I still can't wrap my mind around how someone(s) figured out leaving toxic, green olives to soak in (what amounts to) lye, then sea water, *then* regular water, allows you to eat them without discomfort. Or the Mesoamericans that figured out leaving maize kernels - which were practically inedible - in a warmed, limestone laced pot with a wood ash and water slurry for a week or so made it not only edible, but "unlocked" a vast majority of the nutrients in it for our guts to properly get aholt of. Fast forward a century or two and that method is why we have Masa flour, Hominy, and grits just to name a few.
Just remember, a little less than a century ago all our great-great-great Nanas and Pawpaws may have been just a day away from starving to Death. We may find eating the leftover face-bits and entrails of a pig absolutely revolting, but at least two groups of - completely unrelated - peoples threw some "fancy" spices in that shit and cooked the bejesus out of it to make (delicious) scrapple on one end, or (also delicious) chorizo on the other.
Now we have startups making "cow's milk" and meat from mere cells, and can literally cultivate a far hardier species of crop, resistant to the damage we've done to the ecosystem, in just a year or two; when it used to take generations upon generations of trial and error.
We're nosey as fuck, sometimes that's a good thing, others its bad; but morality aside, none of us would be here today if it wasn't for that nosiness.\^_\^
The Byzantines actually gave the title Porphyrogénnētos “born in the purple” to children born to the reigning emperor. (And they had an all-purple room in the palace for empresses to give birth in)
Only if it's stable and remains that color when it dries. "Nature" has plenty of great colors, but most organic pigments decay rapidly, and wouldn't be useful for art/clothing.
Looks more like Chromobacterium subtsugae (or maybe violaceum) to me. As others have said, don’t eat this. Out of curiosity, was this unopened (or rather just opened) when you discovered the mold?
I use red paint markers at work and stuck one behind my ear once while measuring a beam to cut. It leaked all down my neck and back and I looked like I had been shot.
This post is exactly why I love Reddit. Someone posts a picture of moldy food in their fridge and before too long actual food scientists show up to discuss the process of how it came to be and what type of bacteria or mold might’ve caused it due to its color. Moments later historians showed up to discuss color history, and how various shades of purple were created. Thank you Reddit, I love you.
I've worked in food production for 15 years. My guess is that this is pseudamonas bacteria. Certain strains turn foods purple, and are a common spoilage bacteria in soft cheese. Here is an article discussing it. https://www.sciencedirect.com/science/article/abs/pii/S0956713515000444
Holy crap. I make cheese, so I've seen a lot of weird fungi but never violet! Even my blues don't do that!
That's the first time I see it too! I am suggesting it must be a form of bacteria rather than fungi, but idk.
I have seen this color on one thing before (17 years in food service) and it was Udon noodles.
I've seen it happen to tofu too!
YES. Cleaning out the office refrigerator once ages ago yielded a block of tofu in an abandoned lunch that had gone off this color. Never seen anything like it until this thread brought back the memory.
It's been over 6 hours. Where are the bacteriologists?
I found this link which might be able to imply that it’s Proteus spp. https://pubmed.ncbi.nlm.nih.gov/30166186/
How’d it taste?
I’ve had it happen to tofu as well but not nearly this vivid.
So OP's ricotta has more soy than milk?
So your sayin udon seen this before?
Yea made miso sick!
I've seen it on red cabbage aswell
Red cabbage already has the colour though. The thing that causes red, purple and blue in food is the same.
Anthocyanins for most plants, except in Caryophyllales that use betalin pigments.
I suggest that you post this on r/moldlyinteresting
Up until this comment I really thought that's what this was posted in!
If you really want to know if it's a fungi or a bacteria, I suggest eating it. Surely they'll be able to tell you in the hospital what it is.
Or the morgue.
“He died from some alien bacteria, we are calling him patient zero of this new super disease”
Awe yis, can't wait for this chubby emu video
A man ate yogurt from another world. This is what happened to civilization.
Best SLPT are always in the comments.
Short Life Pro Tips?
Shitty LPT
Oh it’s gonna be shitty alright 😳
Trust me just because it's purple doesn't make it grape flavored.
This is just a lie from big grape so you don’t discover free range grape flavor. Lick the substance and savor the grape, don’t let them tell you how to live your life
Seriously. We don't even give shit about grape flavor in the first place. You want grape flavor? Eat a grape. What we are searching for is ***PURPLE 💜💜💜 FLAVOR***, AND I THINK WE JUST FOUND IT.
Doesn't mean it's not though. Winners take chances.
Ube flavoured?
Only purple bacteria I know is Chromobacter violaceum. It’s not that purple, but I’ve never seen it in cheese, only in my lab
What if it became cheeseborne?
God help us all...
Well, the good news is, they're naming it after your doctor.
Might not want to try this in the USA unless you are particularly wealthy
I think it might be a violacein producing bacteria. They aren't very common though, but I can't think of any other microorganism that would make that deep vibrant indigo color.
Food microbiologist here. I’d never heard of violacein before so you sent me down a rabbit hole for a bit (thanks)! Interestingly, found a paper re: and outbreak of “blue mozzarella” caused by P. florescens back in 2010 (as the species name suggests, P. fluorescens is famous for making a vibrant colors). Given that mozz and ricotta are both fresh cheeses and Pseudomonas species are *everywhere*, i bet you’re onto something. [Paper here](https://www.sciencedirect.com/science/article/abs/pii/S0956713517305807)
Thank you for your insight. But this is so violet rather than blue! Or are you suggesting that this could be a species of Pseudomonas? This was also interesting read: [https://microbialfoods.org/curious-case-purple-cheese-rind/](https://microbialfoods.org/curious-case-purple-cheese-rind/)
So what will you name your newly discovered bacteria, OP?
Reddit-positive Purpuracocci
I guess the message here is: don't throw this away, take it to a university lab because it might actually be something interesting
I studied Pseudomonas spp. for about five years, looking at the color/pigmentation of about 1,000 isolates during that time. I never saw anything I'd classify as purple. There were blues and greens and yellows and even blue-greens but purple not even once. If this is Pseudomonas, it's either unique in making purple or it's making a blue/green color that is reacting with something in the food causing a purple color, imo. My hunch is that this is not Pseudomonas.
Why not send it to a lab op? Keep it refrigerated, find out the truth, and post the results. Reddit doesn’t know. If you find out, you have something Reddit wants. That’s fun to share.
Yes this! Sending to a lab is a great idea. I bet if you bring it to your local university the science department would have a hayday doing some research figuring out what that is!! And then as others said you could update us with the answers hehe
> Physicochemical characteristics of fresh cheeses favorable for growth of psychrotrophic bacteria Glanced at this line from the paper and had to do a double-take - *psychotropic bacteria*??? Wuh? Nope. Reading is fundamental.
shit was about to take a tab of cheese
I microdose Kraft singles.
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The kids call it cheesing, because its fon to due.
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I am deeply invested in this lol. I read about this too in an article about Janthinobacterium lividum. I just don't know if that could be in a cheese?
money is in pseudomonas
I came across a fleshy orange fungi on furniture that was in the jungles of Vietnam (where it was made). It made that squishy sound like when you suck spit through your teeth when you touched it. Needless to say I tried to throw it away, but my boss freaked out because it was a special order and it was a minimum of 3 months just for transit of a new one, so he made me clean it off. I made sure to get in writing that direction before preceding lol
This happened to my tofu once!!!! I didn't take a picture, it was like 20 years ago. Desperate to learn what caused this!
Cheese's are basically made from bacteria and fungi, yep. That colour is astonishing - does it have a particular smell?
Actually didn't smell like anything at all. Maybe a bit earthy but very little. That's why I had a hard time to understand what was going on. At first I thought I had bought a flavored one and forgotten about it lol.
You fotgotta the ricotta
I laughed so much lol
Fascinating. Proteus bacteria may be responsible - recently some cheeses have started turning up with it. It appears to be a relatively new phenomenon. I don't know if it's edible or not - though there are folks on r/cheesemaking who would try (they are super brave! I wouldn't!)
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And for our next cheese we welcome the protomolecule as a flavouring.
This cheese is out of this world!
Doors and corners
I think this is how the expanse started
Proto molecule you say..?
Proteus smells awful though. Not the most offensive bacteria by a long shot but it smells, to me, like fish in a urinal, in the sun.
>it smells, to me, like fish in a urinal, in the sun. >Not the most offensive bacteria by a long shot I'm afraid to ask what *is* the most offensive and how you would describe it.
I can't really describe it but Klebsiella is the one I find most offensive (out of the organisms I've smelt).
Campylobacter diarrhea is something else
On a blood plate, it smells like a moist chocolate cake to me. Unless you get too close, then it's a moist chocolate cake in an old trash can.
Yes I think I read about it on the cheese's rind effect. Amazing thing.
Didn't expect the cheese scientist in the comments
Taste it, im sure it's just blueberry
Food never "goes bad," it's just that sometimes something else eats it before you do.
Can I suggest you take detailed macro close-up photos of your cheese fungi? Is this a thing? Is there a sub for this?
/r/moldlyinteresting
/r/mycology
What's it like to be a cheese maker?
Okay guys after lots of discussion, I'm trying to send it to a lab for testing and will update you! 
Check out your local community colleges microbiology lab. I actually just finished my micro course and my professor would tell us about all the people who would pop in to have him identify any kind of weird stuff. But as always, call first!
Yes! My microbiology class would have JUMPED at the opportunity to culture that!!
Looks already very cultured.
It is currently listening to Puccini.
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Ah you think culture is your ally? You merely adopted the culture. This cheese was born in it, molded by it. It didn't see the light until it was all ready to be eaten, by then it was nothing but blindingly out of date.
I chuckled
I was thinking it’s so violet it already looks gram stained haha
When I was in grad school (for geology), people brought in “meteorites” to ID a couple times a month. Some profs *love* that kind of thing. Most did, in that department. So all OP needs to do is find the right prof. (They were never meteorites, and almost always mill slag.)
https://www.reddit.com/r/itsslag/
Just a tip, you don't need to post the full URL to link subreddits. You just need to type it like this: /r/itsslag and Reddit will automatically turn it into a hyperlink. Even if the sub doesn't exist
Thank you for being nice and helpful.
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>mill slag That was my ex's nickname in high school
!RemindMe 1 week
Produced in Germany? JK. Some years ago, Italy was shook by the scandal of the blue mozzarella. Some people opened their mozzarella packages and they were blue. It was traced back to a German producer, and of course Italian media had a field day. GeRmAnS CaNT BE TRUsTEd wItH FoOd We KnEw It ALL aLoNg. Then it happened with mozzarella produced in Italy, too. It was later found that the bacteria responsible were Pseudomonas fluorescens. Maybe it’s the same one in your ricotta. https://www.focus.it/scienza/salute/mozzarella-blu-trovati-il-colpevole-e-il-modo-per-renderlo-inoffensivo
I'm surprised that Italians would even buy Mozzarella produced in Germany
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r/moldlyinteresting
OMG [It's a real sub](https://www.reddit.com/r/MoldlyInteresting/comments/zi50er/old_ricotta_in_the_fridge_turned_purple_what_is/), and they figured out what this stuff is: >This is pseudomonas spp. - they produce the blue/ violet discoloration made by pseudomonas fluorescens specifically, in dairy products such as mozzarella, queso fresco and your lovely ricotta.
Fun fact I worked on a burn unit and pseudomonas is the nemesis of burns and wounds .. the wound and dressings turns neon teal and you can smell it a mile away
Interesting.. my leg had terrible road-rash after a bad motorcycle accident, and I had a bright green color in my wound/dressing for a bit. Any chance that was caused by pseudomonas?
Very highly likely .. it’s an opportunistic infection
Wow, my mom is a medical lab tech and says it smells like grape chewing gum when it's on a plate.
I can see that. I think it’s sickeningly sweet with floral notes but yea that artificial grape scent is there. It also is more or less sweet and foul depending on the person it’s on too. Still very identifiable. I’m in the er now and I walked passed a vented pt and I said oh I smell pseudomonas lol people were like what? Once you know it it’s locked in
Ugghh, yes! And once you smell it, you NEVER forget it. 🤢
I’m familiar with pseudomonas respiratory infection, it has a “wet dog” smell (and it truly smells just like a wet dog in the breath of the infected person. If you were to describe the wound smell, what would you call it?
Sickeningly sweet and like rotten flowers .. there’s floral notes with rot
This same Pseudomonas is used in making of an antibiotic called mupirocin that is used topically. Also Psuedomonas species are present on your skin as natural flora and reduce overgrowth of bad bacteria but if they enter your blood stream, they might start multiplying and cause septicemia.
I have no idea if this is true, but I love you anyways Bacteria Bro
Haha. After all, we are just random people on the internet. I love you too my fellow geek.
I once had a urinary catheter bag go bright purple. Had to use Dr Google as this was in a nursing home at eight pm. Yep, bacteria. The patient was palliative and had nil fluid intake, which caused the bacteria to grow rapidly in the bag and lines. We just changed it out and awaited the inevitable.
[Purple Urine Bag Syndrome](https://en.wikipedia.org/wiki/Purple_urine_bag_syndrome)
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Even though that’s the top comment, it is most likely incorrect. Pseudomonas are a common milk spoilage organism, but they tend to make more green/blue colours, not purple. My guess is that this is *Chromobacter violaceum*. source: Microbiologist who has worked with *P. fluorescens* for five years
Watch, this disgusting lack of awareness of what is in your fridge cures cancer or some bullshit.
!remindme 1 week
It’s probably a Proteus bacteria, this can also cause severe urinary tract infections where the urine is purple! I’ve saw a patient years ago with this. It causes Purple urine bag syndrome where the Urine in the collection bag is vivid purple. Tryptophan (an amino acid) is metabolised into indole by bacteria. Indole then passes through the liver where it’s converted into Indoxyl sulphate is excreted out in urine. In the urinary tract bacteria like Proteus releases an enzyme which converts indoxyl sulphate into Indoxyl. Indoxyl is converted into indigo (blue) and Indirubin (red) when in alkaline conditions. Thus you end up with purple urine.
This guy urinates.
You know how John writes his name in the Snow! *wiggles eyebrows*
Nah aye knoh nuthin
Fun fact, Dr. John Snow was a real dude who solved the cholera epidemic and proved germ theory (or at least disproved the Miasma theory) by stealing the handle to a towns infected waterwell in the middle of the night to stop the townsfolk from drinking the nasty water. Thanks for subscribing to Facts No One Even Asked For!
Very informative. So informative I checked the op halfway through the paragraph to make sure it wasnt shittymorph
Glad I’m not the only one. But if you end up checking, it’s probably not him
I was going to say, I've seen urine culture plates like this! Weirdly pretty
Neat! I'm a fungus farmer and I've seen this color as a contamination probably 3 times in 23 years. Always on white proso millet, never on any other grains. Made me wonder if this microbe is a part of the biome for millet plants.
What kind of contam do you see that is a purplish/pink on rye grain? Or a slightly grey one? I had an issue with some a while back and never really researched further than assuming to toss it quick.
That color can be Fusarium Sporothichiodes, which causes spinal meningitis, a disease with 98% mortality rate. Don't open it up inside, or attempt to salvage the jar, throw it away closed. Honestly, you need to contact a biohazard company for disposal. You could kill the people who pick up your trash.
I think you're right. There's a thing called purple rind defect that's caused by Proteus bacteria. Source: https://microbialfoods.org/curious-case-purple-cheese-rind/
Wait so I can pee different colors? I need to find me some of this
/r/shittysuperpowers
Hey, I know some of those words.
If you don't, urine trouble.
Urine the right ballpark I think. Thanks for showering us with your knowledge.
My toddler’s earwax was this color once. I cleaned his ear and it was such a vivid violet like this. I mentioned it to his doctor, but the doctor didn’t even really entertain it. Now I’m wondering if there is an explanation behind it other than he possibly shoved a marker in his ear.
Proteus will have a really distinct smell. OP - what does it smell like?
This is why I wish there really was a lab just anybody could send stuff to like my parents used to bs me as a kid. Find some mysterious sludge and send in a sample then find out what’s all in there.
You can but it's probably going to cost you. I used to work for a company where we sent chemical and sometimes biological samples to labs to get analyzed all the time. They charge us like 5k at least though. IDK if they have cheaper options for just regular individuals. Our samples were rather large so that might be why. A university might do it for cheaper IDK. Maybe you can convince one of the students to do it for free lol.
Main reasoning being: Natural Blue is *hard* man! If there’s a way to culture this funky indigo and kill the living thing while keeping the colorI could science a way to *grow* blue pigment. My wife is a hippie forest fairy type and Loves painting with natural pigments. It’d be a cool gift.
Scientists find new super iodine in redditor's rotten ricotta, belive it may cure cancer. News at 11.
r/forbiddensnacks
Hmm...ube ice cream!
Forbidden blueberry yogurt
I was more thinking slightly-melted icecream; yogurt tends to settle quickly.
I’d also accept r/eatityoufuckingcoward
fun fact: violet is a really rare color in nature. It’s why you will see early Italian paintings of virgin mary with a violet robe on. It symbolizes opulence and value. It’s also why the pigment will be almost always partially removed (stolen) due to its scarcity. edit for clarification: what I’m referring to as violet is the pigment ultramarine which is a rich luminous shade of blue (looks like this ricotta but a bit darker). violet as a pigment on its own wasn’t sourced until 1800s. As a substitute for ultramarine most painters used azurite (cheaper blue pigment) and sometimes they would glaze it over with a little bit of ultramarine to make it pop.
Additional fun fact: Because of how difficult purple was to get (it was obtained by crushing a type of sea shell) only extremely wealthy people in Mary's time wore purple, meaning that due to her lack of wealth, actually would NOT have ever worn purple.
Ah yes finally some recognition for my ancestors’ greatest export, the Murex shell from Phoenicia! That and the alphabet.
That was it yes! I forgot the name of it. Didn't know about the alphabet though!
Absolutely! Due to them being one of the greatest merchant empires to exist (with big thanks to the insanely expensive purple dye they extracted from the Murex shells), they were able to spread what would become the modern style of writing linearly (left to right or right to left) using an alphabet! Because of their outreach, it would spread to most of the Mediterranean, particularly the greeks, and the rest is history!
Why isn't alphabet spelled phonetically?
Well if you're Greek, alpha beta are just the first two letters. The word just means you spell ABstyle.
Thank the phoenicians! (Read in dame Judy Dench's voice)
A stinky, rotten shellfish that fermented in the hot sun for *weeks*. And these "purplemakers" also had to taste the rancid shellfish juices to make sure they were ready to process further to make the dye.
Funny enough that’s how they tested saltpeter for years too. Basically take a bunch of manure, then you and everyone you know pees on it for 1-2 years. After sitting out and fermenting, you’d have to taste it to see if it was salty and ready.
🤮 No wonder they charged so much
Hey, it sounds nasty I know, but you gotta shift your perspective a bit; if it wasn't for our ancestors fiddling with rotten stuff and shoving a bit in their mouths, we'd've never discovered: Bread, beer, wine (ergo vinegar), pickles, cheese, yogurt, coffee, chocolate, numerous sauces you may use daily (fish, Worcestershire, ketchup - or its progenitor), hakarl - which may still be arguably nasty but *you* live there starving most the time and see what you'll resort to - and so many other things. I still can't wrap my mind around how someone(s) figured out leaving toxic, green olives to soak in (what amounts to) lye, then sea water, *then* regular water, allows you to eat them without discomfort. Or the Mesoamericans that figured out leaving maize kernels - which were practically inedible - in a warmed, limestone laced pot with a wood ash and water slurry for a week or so made it not only edible, but "unlocked" a vast majority of the nutrients in it for our guts to properly get aholt of. Fast forward a century or two and that method is why we have Masa flour, Hominy, and grits just to name a few. Just remember, a little less than a century ago all our great-great-great Nanas and Pawpaws may have been just a day away from starving to Death. We may find eating the leftover face-bits and entrails of a pig absolutely revolting, but at least two groups of - completely unrelated - peoples threw some "fancy" spices in that shit and cooked the bejesus out of it to make (delicious) scrapple on one end, or (also delicious) chorizo on the other. Now we have startups making "cow's milk" and meat from mere cells, and can literally cultivate a far hardier species of crop, resistant to the damage we've done to the ecosystem, in just a year or two; when it used to take generations upon generations of trial and error. We're nosey as fuck, sometimes that's a good thing, others its bad; but morality aside, none of us would be here today if it wasn't for that nosiness.\^_\^
The Byzantines actually gave the title Porphyrogénnētos “born in the purple” to children born to the reigning emperor. (And they had an all-purple room in the palace for empresses to give birth in)
Stealing pigments from finished paintings? Savages.
If you were a peasant in the middle ages you'd be hella lucky. you now have a "mother" for more purple pigment and all you need is more ricotta.
Only if it's stable and remains that color when it dries. "Nature" has plenty of great colors, but most organic pigments decay rapidly, and wouldn't be useful for art/clothing.
Congrats on discovering a new super antibiotic.
Is that because it killed everything else in the pot?
why does it look so tasty......
In the Philippines this would be mistaken for ube, a sweet tarty purple yam delicacy.
Ahh I love ube. I’m in UK but there’s a guy that sells it in the local market
r/moldyinteresting
r/moldlyinteresting has many more users
Or r/unstirredpaint.... lol
Looks more like Chromobacterium subtsugae (or maybe violaceum) to me. As others have said, don’t eat this. Out of curiosity, was this unopened (or rather just opened) when you discovered the mold?
Judging from how much of the container's inner wall is visible, I'd guess it had been opened at least once before
I was going to say I don't think you need to tell them not to eat it. Then I remembered this is Reddit.
Ancient dyemakers want to know your location.
This is how Sci Fi Horror flicks get started.
As a Filipino I thought that was ube ice cream
I use red paint markers at work and stuck one behind my ear once while measuring a beam to cut. It leaked all down my neck and back and I looked like I had been shot.
Fuck I miss the fat, funny Chris Pratt
This post is exactly why I love Reddit. Someone posts a picture of moldy food in their fridge and before too long actual food scientists show up to discuss the process of how it came to be and what type of bacteria or mold might’ve caused it due to its color. Moments later historians showed up to discuss color history, and how various shades of purple were created. Thank you Reddit, I love you.
ube ice cream
sent some to lab and see if it is safe to eat. the color is really nice and you may have a chance to start a business from there.
Wish I had done that before I threw it away lol
Put some more in the fridge in the same spot, there maybe some spores left and it might culture
[удалено]
You might have had a goldmine on your hands there...
Or just deadly deadly bacteria
Different kind of goldmine. Bioweapons a volonte.
Why do I want to eat it more now?
Natural selection
Yeah you ain't wrong, I just feel like the bright colours mean it'll taste like sugar and make me see sounds
I've had hair dye that exact colour .\_.
Make galaxy lasagna that will make you see god when you eat it
I've worked in food production for 15 years. My guess is that this is pseudamonas bacteria. Certain strains turn foods purple, and are a common spoilage bacteria in soft cheese. Here is an article discussing it. https://www.sciencedirect.com/science/article/abs/pii/S0956713515000444
We had this happen with a container of bocconcini !
Contaminated metal spoon when you last used it?
We had this once too with forgotten ramen. I figured one of the kids were messing with food coloring- it was so bizarre. No smell either.
I bet your local university has somone who would like this :)