Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis

One of the basic microbiological techniques that students should master is that of using dilution theory to calculate the levels of bacteria in a fluid. This tip reports on using a rice water-milk fermentation mixture termed Bokashi as an easily implemented exercise in the basic microbiological lab...

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Autor principal:	Robert E. Zdor
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2016
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/6b014ee68cc2448f8b12ee9cdc9b8fce
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spelling	oai:doaj.org-article:6b014ee68cc2448f8b12ee9cdc9b8fce2021-11-15T15:03:46ZBrewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis10.1128/jmbe.v17i2.10801935-78851935-7877https://doaj.org/article/6b014ee68cc2448f8b12ee9cdc9b8fce2016-05-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.v17i2.1080https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885One of the basic microbiological techniques that students should master is that of using dilution theory to calculate the levels of bacteria in a fluid. This tip reports on using a rice water-milk fermentation mixture termed Bokashi as an easily implemented exercise in the basic microbiological lab to give students multiple opportunities to use dilution theory. Due to the shifts in bacterial community composition over time, a variety of microbes can be cultured using selective and nonselective media. Microscopic observation and the use of GEN III microplates to determine the collective phenotypic pattern of the mixture both give additional opportunities for students to hone their skills in bacterial analysis. Due to the decrease in the pH of the mixture over time, the notion of acid tolerance in bacteria can be explored and assessed using the microplate. By performing multiple rounds of serial dilutions and spread plating, students can practice their skill at using dilution theory several times over the course of the exercise.Robert E. ZdorAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 17, Iss 2, Pp 294-296 (2016)
institution	DOAJ
collection	DOAJ
language	EN
topic	Special aspects of education LC8-6691 Biology (General) QH301-705.5
spellingShingle	Special aspects of education LC8-6691 Biology (General) QH301-705.5 Robert E. Zdor Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
description	One of the basic microbiological techniques that students should master is that of using dilution theory to calculate the levels of bacteria in a fluid. This tip reports on using a rice water-milk fermentation mixture termed Bokashi as an easily implemented exercise in the basic microbiological lab to give students multiple opportunities to use dilution theory. Due to the shifts in bacterial community composition over time, a variety of microbes can be cultured using selective and nonselective media. Microscopic observation and the use of GEN III microplates to determine the collective phenotypic pattern of the mixture both give additional opportunities for students to hone their skills in bacterial analysis. Due to the decrease in the pH of the mixture over time, the notion of acid tolerance in bacteria can be explored and assessed using the microplate. By performing multiple rounds of serial dilutions and spread plating, students can practice their skill at using dilution theory several times over the course of the exercise.
format	article
author	Robert E. Zdor
author_facet	Robert E. Zdor
author_sort	Robert E. Zdor
title	Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
title_short	Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
title_full	Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
title_fullStr	Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
title_full_unstemmed	Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
title_sort	brewing bokashi: strengthening student skills in dilution theory through fermentation analysis
publisher	American Society for Microbiology
publishDate	2016
url	https://doaj.org/article/6b014ee68cc2448f8b12ee9cdc9b8fce
work_keys_str_mv	AT robertezdor brewingbokashistrengtheningstudentskillsindilutiontheorythroughfermentationanalysis
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Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis

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