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Another assignment as a practical example for biofilm formation was the production of vinegar via [https://en.wikipedia.org/wiki/Fermentation Wild Fermentation] following a simple recipe with honey and water. | Another assignment as a practical example for biofilm formation 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 | In the following, we present our beautiful petri dishes showing a variety of bacterial and fungal cultures collected from homemade 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. | ||
We photographed our petri dishes at home with a Fujifilm X-T3, a 7artisans Macro Lens 60mm f2.8 MK II and some macro extension rings on a stable inverted Tripod and some LED Lights from Godox. | We photographed our petri dishes at home with a Fujifilm X-T3, a 7artisans Macro Lens 60mm f2.8 MK II and some macro extension rings on a stable inverted Tripod and some LED Lights from Godox. | ||
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'''Wild fermentation''' is a process of fermenting food or drink where naturally occurring yeast and bacteria are used, without adding specific strains. It is a less controlled and less predictable method, as the outcome depends on the microorganisms present in the environment. | '''Wild fermentation''' is a process of fermenting food or drink where naturally occurring yeast and bacteria are used, without adding specific strains. It is a less controlled and less predictable method, as the outcome depends on the microorganisms present in the environment. | ||
'''Controlled fermentation''', on the other hand, involves adding a specific strain of yeast or bacteria to the | '''Controlled fermentation''', on the other hand, involves adding a specific strain of yeast or bacteria to the food or drink to be fermented. This method allows for more consistent results and greater control over the flavor and other qualities of the final product. It is typically used in commercial food and beverage production to ensure consistent quality and flavor. Whereas commercial foods never have the variety of microbes that made at home ferments provide due to regulatories. | ||
After one week some white wine was added to speed up the process. Normally during wild fermentation of vinegar, naturally occurring yeasts and acetic acid bacteria (AAB) convert alcohol into acetic acid. The process starts with the yeast converting sugar into alcohol through fermentation. Then, AAB consume the alcohol and produce acetic acid, which gives vinegar its characteristic sour flavor. | After one week some white wine was added to speed up the process. Normally during wild fermentation of vinegar, naturally occurring yeasts and acetic acid bacteria (AAB) convert alcohol into acetic acid. The process starts with the yeast converting sugar into alcohol through fermentation. Then, AAB consume the alcohol and produce acetic acid, which gives vinegar its characteristic sour flavor. |
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