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Biochymickal Arts 2013
biochemistry / biology / bacteriology
- identification of bacterial cultures
- general principles » http://www.jlindquist.net/generalmicro/102bactid.html
- “Identifying Unknown Bacteria Using Biochemical and Molecular Methods” » http://www.nslc.wustl.edu/elgin/genomics/Bio3055/IdUnknBacteria06.pdf
biohacking
- “WE HAVE ALWAYS BEEN BIOHACKERS”
- foodhacking » download the PDF of FoodPhreaking #0 here » http://www.foodphreaking.com/issue0pdf/Food_Phreaking.pdf (~15 mb)
fermentation
- 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:
- 6-days fermentation
- 4-days fermentation
- 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.
links and references
- “Setting Up a Microbiology Lab” http://www.indiebiotech.com/?page_id=53
- fermentation
a part of the splinterfields series