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The Fermentation Lab: Soda and Yogurt

  • Authors: Jean Cardinale1, Cheryld Emmons2
  • VIEW AFFILIATIONS HIDE AFFILIATIONS
    Affiliations: 1: Biology, Alfred University; 2: Biology, Alfred University
  • Citation: Jean Cardinale, Cheryld Emmons. 2005. The fermentation lab: soda and yogurt.
  • Publication Date : January 2005
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Students enrolled in microbiology are paired with botany students to form fermentation teams with the assigned task of designing and producing their own unique soda. Microbiology students are responsible for teaching the botany students relevant biochemical paths of the Saccharomyces cerevisiae fermentation process. Botany students in turn teach microbiology students about plant secondary metabolites and their role in aesthetics. Together, teams choose all ingredients for their soda and collaborate to make the beverage. Microbiology students additionally produce yogurt to compare fermentative processes. The entire Biology division and guests join together to judge the sodas in several categories at a final taste testing.

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