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==Workshop Assignment== | ==Workshop Assignment== | ||
During the first Workshop on November 19th, we were asked by [https://de.wikipedia.org/wiki/Katja_B%C3%BChler Dr. Katja Bühler] to collect samples from different environments, surfaces or food to collect microbiological organisms. The goal was to practice working in a biological lab environment, sterile working and discussing the results in the second workshop. | During the first Workshop on November 19th, we were asked by [https://de.wikipedia.org/wiki/Katja_B%C3%BChler Dr. Katja Bühler] to collect samples from different environments, surfaces or food to collect microbiological organisms. The goal was to practice working in a biological lab environment, sterile working and discussing the results in the second workshop. Another asignment as a practical example was the production of vinegar via [[https://en.wikipedia.org/wiki/Fermentation Wild Fermentation]] following a simple recipe with honey and water. | ||
In the following, we present or beautiful petri dishes showing a variety of bacterial and funghoid cultures collected from fermented foods as Hibikus Kombucha, Kimchi, Milk and Water Kefir, as well as some environment samples from bio waste liquids and an isolated one year old water sample from the Kipperquelle (Weimar), which we collected 2021. | In the following, we present or beautiful petri dishes showing a variety of bacterial and funghoid cultures collected from fermented foods as Hibikus Kombucha, Kimchi, Milk and Water Kefir, as well as some environment samples from bio waste liquids and an isolated one year old water sample from the Kipperquelle (Weimar), which we collected 2021. |
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