![]() ![]() While other laboratories and courses have been developed around beer production, these procedures often require costly, specialized equipment and can be time intensive ( 3, 5– 11). Whereas kimchi is fermented using naturally occurring lactic acid bacteria, makgeolli requires the addition of yeast and amylase enzyme to produce ethanol through fermentation. To this end, we developed a laboratory procedure and worksheets for producing the Korean rice wine makgeolli. Student enthusiasm for these food labs led us to explore new fermentations, especially those from other cultures. One activity, the making of kimchi, was incorporated into the curriculum of a 300-level microbiology course housed in Mercer University’s Biology Department ( 2). In previous semesters of an undergraduate microbiology course, we have taught a variety of fermentations through the production of yogurt, sauerkraut, kimchi, and cheese. In an interdepartmental collaboration, Mercer University chemistry majors enrolled in a junior-level laboratory capstone course have developed fermentation laboratories as a way to develop their technical writing skills. 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. Laboratory experiences highlighting the fermentation of foodstuffs allow students to develop an understanding of the biology behind this food preservation technique ( 2– 4). Fermentation has been used for thousands of years to naturally preserve food and drink the types of fermented products vary regionally and culturally ( 1). ![]()
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