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Spicy Inhibitors Kit (with perishables)

(in stock)


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. 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.

For Educational Use Only. All orders are subject to Carolina’s Terms and Conditions


Shipping Information or Purchase Restrictions
  • Exclamation icon This item contains living or perishable material and ships via 2nd Day or Overnight delivery.
What’s Included:
  • Bacillus cereus Plate Culture 
  • Escherichia coli Plate Culture 
  • Penicillium notatum Plate Culture 
  • Pseudomonas fluorescens Plate Culture 
  • Saccharomyces cerevisiae Plate Culture 
  • 1 Plate Count Agar, 125 mL
  • 1 Black Pepper Agar, 125 mL
  • 1 Chili Powder Agar, 125 mL
  • 1 Cloves Agar, 125 mL
  • 50 Sterile Petri Dishes, 100 × 15 mL
  • 10 Sterile Applicator Sticks
  • 1 Autoclavable Disposal Bag
  • 1 Teacher’s Manual with Reproducible Student Guide
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Needed But Not Included:
  • 1 Isopropyl Alcohol, 70%
  • 10 Waste Containers
  • 10 Permanent Markers
  • 10 Bunsen Burners (or alcohol burners)
  • 1 Hot Water Bath
  • 1 Microwave (optional)
  • 1 Autoclave
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Return Policy:

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