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Description
Beginning—Easy 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.
Beginning—Easy 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. Application to food spoilage prevention and the history of the spice trade is discussed and can be easily integrated into a multidisciplinary educational approach. Students practice aseptic technique and microbe culturing.
Time requirements:
- Preparation: 20 to 90 min
- Activity on day 1: 15 min
- Activity on day 2: 15 min
Kit materials are sufficient for 30 students working in groups of 3. Kit ships with perishables included. Note: Keep bacterial and fungal cultures at room temperature; do not incubate or refrigerate.