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Exploring Microbial Fermentation with Korean Kimchee


To get a closer look at metabolism and succession, consider the fermentation process for making traditional Kimchee. This non-pathogenic system provides opportunities for real time data acquisition and analysis. Experimental data is provided for variables such as pH and O2 levels.

  • measure key metabolic indicators and observe succession in a fermentation culture for making Kimchee


Topic(s): Cell/Metabolism, Industrial/Food, Growth


Download Resources for this Module

Resources:

Mac PC
ExploreFermentation-Kimchee.pdf
KIMCHEE Raw Data.XLS
Phase Diagrams.XLS
 

 

 

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