Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to t...

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Autores principales:	Adam M. Kiefer, Caryn S. Seney, Alison L. Lambright, Kirsten A. Cottrill, Virginia A. Young
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2018
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/a23f9d943bd24660aaf5a54497b6cc93
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spelling	oai:doaj.org-article:a23f9d943bd24660aaf5a54497b6cc932021-11-15T15:04:11ZMakgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice10.1128/jmbe.v19i2.15721935-78851935-7877https://doaj.org/article/a23f9d943bd24660aaf5a54497b6cc932018-01-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.v19i2.1572https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to teaching students techniques that can be performed in their own kitchens. In previous semesters of an undergraduate microbiology course we have taught a variety of fermentations through the production of yogurt, sauerkraut, kimchi, and cheese. Student enthusiasm for these food labs led us to explore new fermentations, especially those from other cultures. To this end, a laboratory procedure and worksheets for producing the Korean rice wine makgeolli from fermented rice in the presence of amylase enzyme was developed. Students ferment the rice, bottle the ferment, and those of legal drinking age test the product while completing exercises that challenge them to explore the microbiological concepts of fermentation. Underlying themes of this laboratory activity also include basic concepts of food safety and kitchen cleanliness. The laboratory experiment can be completed in less than two weeks and can be modified easily for students of varying scientific backgrounds. Overall, the intersection of metabolism, food science, cultural diversity, and history excited students and enhanced their understanding of the microbial processes at work in fermentation.Adam M. KieferCaryn S. SeneyAlison L. LambrightKirsten A. CottrillVirginia A. YoungAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 19, Iss 2 (2018)
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 Adam M. Kiefer Caryn S. Seney Alison L. Lambright Kirsten A. Cottrill Virginia A. Young Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
description	Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to teaching students techniques that can be performed in their own kitchens. In previous semesters of an undergraduate microbiology course we have taught a variety of fermentations through the production of yogurt, sauerkraut, kimchi, and cheese. Student enthusiasm for these food labs led us to explore new fermentations, especially those from other cultures. To this end, a laboratory procedure and worksheets for producing the Korean rice wine makgeolli from fermented rice in the presence of amylase enzyme was developed. Students ferment the rice, bottle the ferment, and those of legal drinking age test the product while completing exercises that challenge them to explore the microbiological concepts of fermentation. Underlying themes of this laboratory activity also include basic concepts of food safety and kitchen cleanliness. The laboratory experiment can be completed in less than two weeks and can be modified easily for students of varying scientific backgrounds. Overall, the intersection of metabolism, food science, cultural diversity, and history excited students and enhanced their understanding of the microbial processes at work in fermentation.
format	article
author	Adam M. Kiefer Caryn S. Seney Alison L. Lambright Kirsten A. Cottrill Virginia A. Young
author_facet	Adam M. Kiefer Caryn S. Seney Alison L. Lambright Kirsten A. Cottrill Virginia A. Young
author_sort	Adam M. Kiefer
title	Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
title_short	Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
title_full	Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
title_fullStr	Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
title_full_unstemmed	Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
title_sort	makgeolli: rapid production of an alcoholic beverage from the fermentation of rice
publisher	American Society for Microbiology
publishDate	2018
url	https://doaj.org/article/a23f9d943bd24660aaf5a54497b6cc93
work_keys_str_mv	AT adammkiefer makgeollirapidproductionofanalcoholicbeveragefromthefermentationofrice AT carynsseney makgeollirapidproductionofanalcoholicbeveragefromthefermentationofrice AT alisonllambright makgeollirapidproductionofanalcoholicbeveragefromthefermentationofrice AT kirstenacottrill makgeollirapidproductionofanalcoholicbeveragefromthefermentationofrice AT virginiaayoung makgeollirapidproductionofanalcoholicbeveragefromthefermentationofrice
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Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

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