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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 common 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. Kit materials are sufficient for 30 students working in groups of 3. Order the kit with the perishable materials included or with a voucher to request perishables later at your convenience. Contact us or return the voucher to request materials. Note: Keep bacterial and fungal cultures at room temperature; do not incubate or refrigerate.