this is what i've been doing for many hours every day for the past 2 months....outlining fluorescent sausages...otherwise known as mycobacteria. here, a sample of a frame from one of my time-lapse microscopy experiments attempting to create a microchemostat for controlling growth of bacteria using microfluidics and nutrient limitation, with analysis at the single-cell level. ultimately the point is to see how various cellular processes scale with changes in growth rate. the currently accepted beliefe is that bacteria are less susceptible to antibiotics when they are slowly growing or not growing, however no one has ever done any experiments to establish if this is true or why it would be true. part of my PhD thesis work in John McKinney's lab at EPFL, Switzerland...
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