Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. The fermentation of vegetables, as occurs in the preparation of sauerkraut and kimchi, uses an enrichment step to select for the growth of natur...

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Autores principales:	Virginia A. Young, Adam M. Kiefer
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2014
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/f9d8ea98d0c6430ca6b85ea087d5a349
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spelling	oai:doaj.org-article:f9d8ea98d0c6430ca6b85ea087d5a3492021-11-15T15:15:37ZKimchi: Spicy Science for the Undergraduate Microbiology Laboratory10.1128/jmbe.v15i2.6951935-78851935-7877https://doaj.org/article/f9d8ea98d0c6430ca6b85ea087d5a3492014-12-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.v15i2.695https://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. The fermentation of vegetables, as occurs in the preparation of sauerkraut and kimchi, uses an enrichment step to select for the growth of naturally occurring lactic acid bacteria (LAB). This is an active learning exercise in which students learn a food preparation skill and basic microbiological terms such as selection and enrichment. When performed in conjunction with cultured fermentations, such as yogurt making, students can see the difference between fermentations by naturally occurring microorganisms versus inoculated microorganisms. Additionally, this exercise introduces students to concepts of food safety, intrinsic factors influencing microbial growth such as pH, and cultural uses of fermentation to preserve locally available foods.Virginia A. YoungAdam M. KieferAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 15, Iss 2, Pp 297-298 (2014)
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 Virginia A. Young Adam M. Kiefer Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
description	Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. The fermentation of vegetables, as occurs in the preparation of sauerkraut and kimchi, uses an enrichment step to select for the growth of naturally occurring lactic acid bacteria (LAB). This is an active learning exercise in which students learn a food preparation skill and basic microbiological terms such as selection and enrichment. When performed in conjunction with cultured fermentations, such as yogurt making, students can see the difference between fermentations by naturally occurring microorganisms versus inoculated microorganisms. Additionally, this exercise introduces students to concepts of food safety, intrinsic factors influencing microbial growth such as pH, and cultural uses of fermentation to preserve locally available foods.
format	article
author	Virginia A. Young Adam M. Kiefer
author_facet	Virginia A. Young Adam M. Kiefer
author_sort	Virginia A. Young
title	Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
title_short	Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
title_full	Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
title_fullStr	Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
title_full_unstemmed	Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
title_sort	kimchi: spicy science for the undergraduate microbiology laboratory
publisher	American Society for Microbiology
publishDate	2014
url	https://doaj.org/article/f9d8ea98d0c6430ca6b85ea087d5a349
work_keys_str_mv	AT virginiaayoung kimchispicysciencefortheundergraduatemicrobiologylaboratory AT adammkiefer kimchispicysciencefortheundergraduatemicrobiologylaboratory
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Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory

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