Fruits & Vegetables
This web page is part of a series of laboratory exercises in the bacteriology of food fermentations which are presented for microbiology instructors and students whose communications I welcome. Herein we have a microbiology laboratory exercise to examine floral succession in a naturally fermenting food with the additional bonus of resulting in a highly edible product at the end (if your university or college still allows consumption of lab-made food products). The laboratory procedure as it has been given in our manuals is presented herein, and it has been many years since I taught the course.
Applied biochemistry; Biochemical engineering; Fermentation
Provider - Source:
Prof. Dr. J. Linquist