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Description
For a class of 30. 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 observe the inhibition of some of the microbes. Application to food spoilage prevention and the history of the spice trade is discussed and can be easily integrated into a multidisciplinary educational approach. Requires 5 days from setup to completion.
Keep bacteria and fungi cultures at room temperature; do not incubate or refrigerate.
Keep bacteria and fungi cultures at room temperature; do not incubate or refrigerate.
** Kit and perishable components will ship separately and may arrive on different days.
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