Ecological Succession Lab Report
Ecological Succession
Abstract: To be able to effectively determine and differentiate the various types of bacteria present during a two week fermentation process of both cabbage and cucumber using a variety of selective media. If fermentation is performed, then the CFU/ml of the bacteria should decrease along with the pH.
Introduction: The fermentation of foods has been a long standing tradition and practice among many civilizations, as it was once a means to keep foods fresh and or edible over long periods of time. Today the process of fermentation has become a living/industry for some, and a hobby for others. For the purposes of this lab it was asserted that there will be no use of vinegar (ascetic acid), and instead merely distilled …show more content…
Day | Day 0 | Day 2 | Day 7 | Day 9 | Day 14 | pH | 6 | 5.9 | 5.4 | 5.3 | 5.4 …show more content…
For example, the cabbage showed no growth over the course of the 14 day period on both the EC and PS plate, which is a desirable sign that the produce could be eaten. The EC plate is selective towards enteric bacteria, and the PS plate is selective to the species Pseudomonas, both of which are not ideal for consumption. Whereas, the data for the cucumber during the 14 day fermentation process showed growth on the PS for days 0-7 then declined. While the EC displayed a pattern of growth, decline, and on the last day displayed growth. It was also interesting to see the differences between the LSD plate growth between the cabbage and the cucumber. The cabbage showed a gradual increase in the CFU/ml, where the cucumber showed a gradual decline in the CFU/ml over the 2 week span. However, the LSD plate for the cucumber on Day 0 was the only plate that showed selection for Streptococcus. Furthermore, the results for both the anaerobic and aerobic TSA plates showed no significant change or rather the values remained relatively consistent. Lastly, there was nothing erroneous for both WN5 plate results and the cucumber and cabbage both were assumed to contain Pediococcus due to the consistent values present on each plate over the course of the experiment. All in all, the cabbage
Abstract: To be able to effectively determine and differentiate the various types of bacteria present during a two week fermentation process of both cabbage and cucumber using a variety of selective media. If fermentation is performed, then the CFU/ml of the bacteria should decrease along with the pH.
Introduction: The fermentation of foods has been a long standing tradition and practice among many civilizations, as it was once a means to keep foods fresh and or edible over long periods of time. Today the process of fermentation has become a living/industry for some, and a hobby for others. For the purposes of this lab it was asserted that there will be no use of vinegar (ascetic acid), and instead merely distilled …show more content…
Day | Day 0 | Day 2 | Day 7 | Day 9 | Day 14 | pH | 6 | 5.9 | 5.4 | 5.3 | 5.4 …show more content…
For example, the cabbage showed no growth over the course of the 14 day period on both the EC and PS plate, which is a desirable sign that the produce could be eaten. The EC plate is selective towards enteric bacteria, and the PS plate is selective to the species Pseudomonas, both of which are not ideal for consumption. Whereas, the data for the cucumber during the 14 day fermentation process showed growth on the PS for days 0-7 then declined. While the EC displayed a pattern of growth, decline, and on the last day displayed growth. It was also interesting to see the differences between the LSD plate growth between the cabbage and the cucumber. The cabbage showed a gradual increase in the CFU/ml, where the cucumber showed a gradual decline in the CFU/ml over the 2 week span. However, the LSD plate for the cucumber on Day 0 was the only plate that showed selection for Streptococcus. Furthermore, the results for both the anaerobic and aerobic TSA plates showed no significant change or rather the values remained relatively consistent. Lastly, there was nothing erroneous for both WN5 plate results and the cucumber and cabbage both were assumed to contain Pediococcus due to the consistent values present on each plate over the course of the experiment. All in all, the cabbage