Spicy Inhibitors Kit
BeginningEasy to perform; requires no experience in microbiology.
For centuries, spices have been used to preserve foods because they contain natural substances that act as inhibitors. Students grow 5 food spoilage microbes on black pepper, clove, and chili powder agars and examine the inhibitory effect of these common spices on the microbes’ growth and/or sporulation. Kit materials are sufficient for 30 students working in groups of 3.