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Summer SAVY 2017, Session 1/Day 4- Industrial Microbiology (Rising 4th/5th)

Posted by on Thursday, June 15, 2017 in SAVY.

Hello students and parents!

Only one day left… πŸ™

The kids have really impressed me today. We played a short review game about industrial microbiology and they aced it! They remembered everything we went over and were able to explain it better then most college students! You should be very proud of them.

Today we dove into fermentation and how the two pathways of lactic acid and ethanol vary. We learned that lactic acid and ethanol are very important and contribute to the food and biofuel industry. We cultured our own yogurt and will check it in the morning to see how it did.

We also made tiny fermentation tubes with various glucose substrates; syrup, honey and corn. We attached balloons to the top of the tube to examine the CO2 released alongside ethanol, common end products when inoculated with yeast.

See everyone tomorrow!
Have a great afternoon,


Small fermentation chambers
Yogurt culture
Yeast cells stained with methylene blue to examine live and dead cells

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