Practical Fermentation英文电子书.pdf

PRACTICAL FERMENTATION a guide for schools and colleges Student Guide John Schollar and Benedikte Watmore Consultant Editor John Grainger National Centre for Biotechnology Education Project sponsored by The Society for General Microbiology Student Guide: Practical Fermentation Contents: Investigation 1 Sauerkraut – a natural traditional fermentation 3 Investigation 2 Two or three sugar substrate 4 Investigation 3 Balancing the loss of carbon dioxide 5 Investigation 4 Yeast cells and enzyme – together they can do it 6 Investigation 5 A sugary choice 7 Investigation 6 How do they like it? – alcohol levels and pH 9 Investigation 7 Deep purple! – a dark secret 9 Investigation 8 Nothings for free – you gain some, you lose some! 10 Investigation 9 Ester production – a fragrant or smelly fermentation? 11 Investigation 10 Dextran production – a sticky fermentation 12 Investigation 11 Some sticky investigations – by gum! 13 Investigation 12 Probably the best yeast in the world 14 Investigation 13 Probably the best pigment in the world 15 Investigation 14 Vibrio natriegens – for a speedy growth curve 16 Information 1 The bubble logger