This is an old revision of the document!
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
- staining samples
- growth medium
- Potato dextrose agar (PDA) » https://en.wikipedia.org/wiki/Potato_dextrose_agar or http://wiki.bugwood.org/Potato_dextrose_agar
biohacking
- “WE HAVE ALWAYS BEEN BIOHACKERS”
- foodhacking » download the PDF of FoodPhreaking #0 here » http://www.foodphreaking.com/issue0pdf/Food_Phreaking.pdf (~15 mb)
- E. chromi - Living Colour from Bacteria » http://www.daisyginsberg.com/projects/echromi.html
- The Synthetic Kingdom » http://www.daisyginsberg.com/projects/synthetickingdom.html
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.
20130913
- making PDA to prepare plates
- preparing plates, microwave pasteurisation (sub 120ºC sterilisation?)
- reading list and library subsection
- preparing cultures from 3×3 ferments (see above)
- cooking, eating, drinking (with various toasts)
20130914
- maria's introduction to fermentaion
links and references
- Books available in the FoAM Library » https://www.zotero.org/groups/splinterfields/items/collectionKey/TPHI6AM7
- “Setting Up a Microbiology Lab” http://www.indiebiotech.com/?page_id=53
- “Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry” » http://www.shpusa.com/shp_books/chymists-and-chymistry/
fermentation
- more info on funazushi (scroll down to posts on “funazushi” and “tench”) http://tarantinofoodvice.wordpress.com/category/japan/
- more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/
- La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil
ongoing questions & open loops
- how effective is a microwave for sterilisation? pressure cooker as autoclave?
- good recipes for stains?
- GFP and/or Luciferase?
- can we determine vitamin content of fermentations? what increases/inhibits vitamins?
- 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?