Fermentation Mic
Using Selective Media to Monitor the Fermentation Process of Cabbage and Cucumber, for Fourteen Days
Abstract:
Introduction:
The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic, since the desired bacteria would produce lactic acid. The lactic acid would control by inhibiting the spoilage of the cabbage or the cucumber. This was seen by the increase of the acidity in both of the environment, which was seen as the pH went from a neutral 7.0 to a relatively acidic 4.0. The drop in the pH from the acid production from lactic fermentation, and are know as lactic acid bacteria. (Foster, 2009) Typically, these bacteria are Lactobacillus spp., Streptococcus spp. and Pediococcus spp. seen to have the highest bacterial counts of 4.5 *10 6 to 4.3 *107 CFU/mL on the WN5 (microaerophilic) and the LSD plates for the cabbage in our experiment (Foster, 2009). The bacterial counts were the highest for the lactic acid producing bacteria. The initial salt saturation of 5% with the tap water. The lactic acid bacteria can tolerate the salt and it help deter the unwanted bacteria and aid in the production of acid. The following predictions for the five plates are as follows, the TSA plate will gradually increase and then plateau. Also, the WN5 plate would increase over time and plateau; that was the same case for the LSA plate. The PS and the EC plates would both spike initially in growth and then drop off to less than 1.0*101 CFU/mL
Material and Methods:
The materials for the fermentation experiment were, fermentation jars, first was gas pack jar (anaerobe) and second was a candle jar (microaerophilic). Then at the start of the experiment was eight
Abstract:
Introduction:
The goal of the ecological succession lab is to demonstrate succession with the fermentation of cabbage and cucumbers. The cabbage will ferment into sauerkraut and the cucumber will ferment to pickles during fermentation process that will changes the species structure and the community of time. During the fermentation process we watched the pH become more acidic, since the desired bacteria would produce lactic acid. The lactic acid would control by inhibiting the spoilage of the cabbage or the cucumber. This was seen by the increase of the acidity in both of the environment, which was seen as the pH went from a neutral 7.0 to a relatively acidic 4.0. The drop in the pH from the acid production from lactic fermentation, and are know as lactic acid bacteria. (Foster, 2009) Typically, these bacteria are Lactobacillus spp., Streptococcus spp. and Pediococcus spp. seen to have the highest bacterial counts of 4.5 *10 6 to 4.3 *107 CFU/mL on the WN5 (microaerophilic) and the LSD plates for the cabbage in our experiment (Foster, 2009). The bacterial counts were the highest for the lactic acid producing bacteria. The initial salt saturation of 5% with the tap water. The lactic acid bacteria can tolerate the salt and it help deter the unwanted bacteria and aid in the production of acid. The following predictions for the five plates are as follows, the TSA plate will gradually increase and then plateau. Also, the WN5 plate would increase over time and plateau; that was the same case for the LSA plate. The PS and the EC plates would both spike initially in growth and then drop off to less than 1.0*101 CFU/mL
Material and Methods:
The materials for the fermentation experiment were, fermentation jars, first was gas pack jar (anaerobe) and second was a candle jar (microaerophilic). Then at the start of the experiment was eight