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  • SYN: ferment - zymosis
  • word fermentation is from the root of fervere “to boil, seethe”.

I (Maria) will make three samples:

  • A - salt-based fermentation (2%)
  • B - whey-based fermentation
  • C - salt-based + fish

A/B/C will come in different versions:

  1. 6-days fermentation
  2. 4-days fermentation
  3. 2-days fermentation

This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday).

There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides.

I will add to this:

  • D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried.
  • E - sample from 2010 (unopened, we may find some mold on the top if we are lucky…).
  • F - sample of kimchi juice that is 9 months old.

note that sea salt shoudl be used, rather than table salt (since table salt often contains E535 an acidity regulator which affects fermentation)

  • how effective is a microwave for sterilisation? pressure cooker as autoclave?
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  • GFP and/or Luciferase?
  • can we determine vitamin content of fermentations? what increases/inhibits vitamins?
  • which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I, L-ascorbate biosynthesis II)?
  • which microorganisms can be chosen to increase vitamin production or production of specific amino acids
  • what sort of things can be done in a 'kitchen lab' and what needs more specialised analytic equipment?
  • good reference for korean techniques?
  • “How can we reboot the ascorbate synthesis pathway in humans?”
  • biochymickal_arts_2013.1379512983.txt.gz
  • Last modified: 2013-09-18 14:03
  • by nik