• in pictures https://secure.flickr.com/photos/foam/sets/72157635582680823/
• notes from each day
  • biochymickal arts 20130913
  • biochymickal arts 20130914
  • biochymickal arts 20130915

• 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
  • https://en.wikipedia.org/wiki/Staining
• growth medium
  • Potato dextrose agar (PDA) recipe
  • Malt extract agar (MEA) recipe
  • others » https://en.wikipedia.org/wiki/Growth_medium
  • http://wiki.bugwood.org/Category:Fungal_Non-selective_Media

• A Biopunk Manifesto
• “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

• 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)

• Books available in the FoAM Library » https://www.zotero.org/groups/splinterfields/items/collectionKey/TPHI6AM7
• http://www.indiebiotech.com/
• https://en.wikipedia.org/wiki/Biopunk
• http://www.biopunk.org/
• http://fo.am/people/genomic.gastronomy
• http://hackteria.org/wiki/index.php/Main_Page
• nomadic food http://hackteria.org/wiki/index.php/MutaMorphosis:Nomadic_Science_Lab
• “Setting Up a Microbiology Lab” http://www.indiebiotech.com/?page_id=53
• https://en.wikibooks.org/wiki/Biochemistry
• “Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry” » http://www.shpusa.com/shp_books/chymists-and-chymistry/

fermentation

• http://www.wildfermentation.com/fermentation-links
• http://www.wildfermentation.com/forum/
• http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz
• 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

see biochymickal arts menu

• 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 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?”