Biology student WSSU
Labs
I. Introduction
Sauerkraut is a modification term for sour cabbage. Sauerkraut is produced when a mixture of salts is added to cabbage, in which specific bacteria is revealed as a result. Sauerkraut conceals its natural flavor and quality through the lactic acid yielded through the course of fermentation. The fermentation process implements the natural maturity development of the cabbage. Placing the cabbage into a compacted container, shields the shredded cabbage from releasing the gases manufactured within the process of fermentation. The salts placed into the container with the cabbage acts as an inclinator of osmotic pressures. Hence, during the fluctuations of the fermentation process osmotic pressure using opposing forces to press against a semi-permeable membrane, in which influences the release of water and nutritional features from the shredded cabbage. Within the culture released from the cabbage is a fluid notified as brine. Brine is a highly invested salt version of water, enriched with substances of sugar. Brine generates the growth of microorganisms involved in the process of fermentation. The high concentrations of salt gears the spoilage of the cabbage leaves. Salt enhances the production of halophile creatures, in which are salt loving organisms. The pathogens manufactured through fermentation require the correct amount of concentration of salt. If the concentration is higher or lower than recommended amount, fermentation can be halted. In the procedure of fermentation in sauerkraut, the act of spoilage indicates the starting point of fermentation. The acid produced accommodates the bacteria in order for growth. The species notified as Leuconostoc is a gram positive organism that forms chains of cocci. The value of spoilage within the cabbage decreases as the chains of Leuconostoc bacteria begins to form. Through the help of carbon dioxide, the pH declines consistently. At the last stage of fermentation, Lactobacillus is present. The success status of fermentation is dependent upon three foundations of bacteria, Klebsiella Pneumoniae, K. Oxytoca, and Enterobacter Cloacae.
Analysis of Bacterial Populations during Fermentation of Sauerkraut Production
This experiment was correlate in a industrial microbiology lab, in which the maturity of cabbaged was assessed. The lab entailed students to produce individual solutions, generate the growth of microorganisms, and implement fermentation.
Preparation of Apple cider
During the process of Apple Cider Vinegar being created, ethanol is converted into acetic acid through the presence of oxygen. The Acetobacter bacteria is the major source produced during the conversion. Acetobacter is recognized as the mother bacteria found in Apple Cider Vinegar. The mother is recognized as the symbiotic culture of bacteria yeast. The act of fermentation throughout the alteration of ethanol into acetic acid, provides the energy used to conduct functional activity amongst Acetic Acid Bacteria. The identification of Acetobacter bacteria can be seen in rod like structures known as gram- negative rods. The source of vinegar is contracted when the acetic acid builds to a point of alcohol fermentation. When placed on a medium, the Acetobacter is clearly descripted into colonies. Within the colonies lies seven percent of ethanol, with calcium carbonate as support.
The natural configuration of Apple Cider Vinegar has been in existence for more than 10,000 years. Apple Cider Vinegar was commonly used within the settlements of ancient civilizations. The concoction was prepared to act as a treatment for many illnesses and aches. The father of Medicine, most formerly known as, Hippocrates, assembled the usage of Apple Cider Vinegar as a healer sensation to citizens. During the ancient eras of time, it is evident that Apple Cider Vinegar was used to subject healing. Different ethnicities such as Greeks and Romans treated the Apple Cider as a preserver of youth. Through generations to come, Apple Cider Vinegar has been looked upon as a representation of the provision of strength and power. The elemental organic ingredients are a sublimation source of therapeutic remediation.
This lab was performed in my Industrial Microbiology lab. I enjoyed this lab because we were able to present a acidic conversion. The colonies were displayed in gram negative rods, in which were analyzed under a microscope.
The biochemical reaction tests formulated in the course of this experiment, initially began with the collection of soil. The ultimate goal, was precisely comprehended, to consume oil from a destination where motor oil is present. In doing so, I achieved my goal of consuming soil on the outskirts of Atkins parking lot located on Winston- Salem State University campus. At first, I chose to obtain my sample of soil from the construction site located in front of the Donald J. Reaves center. As a point of error, I refrigerated my sample. In doing so, I overwhelmed my sample with high amounts of condensation, and the temperature was not a tolerable temperature for the bacteria known. In recollection of my process, I then concluded to the Atkins site to conceive the soil. The lab surrounded amongst biochemical test is designed to isolate the soil. Through the activity of numerous microbiological test, bacteria from the soil is isolated and tested through a series of examinations.
Biochemical chemical reaction test
This lab research was performed in a Industrial Microbiology lab. The difficulties of this lab was found when trying to accumulate the right soil. I ran into complications when I had to redo my research because the sample was not isolated at proper temperature.