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Fermentation of Food
The Culinary Exploitation of Microbial Ecosystems
Fermentation long predates humans, but for thousands of years we’ve harnessed it for food and preservation. Often tied to cultural identity, fermented foods can evoke powerful sensory memories. In this section, we explore the biochemistry of fermentation through engaging, hands-on lab activities, including options adaptable for limited-resource classrooms.
Learn About Food Fermentation
Content Type:
Guidebook
Download our zine for doing science with kombucha!
Topic:
Microbiology,
Life Science,
Biochemistry
Content Type:
Article
Learn about the culinary exploitation of microbial ecosystems
Topic:
Microbiology,
Genetics,
Life Science,
Biochemistry
Content Type:
Article
One theory of evolution is that selection occurs through genetic variation within collective groups of organisms (e.g. an animal and its microbes)
Topic:
Microbiology,
Life Science,
Biochemistry
Content Type:
Article
What is kombucha?
Experiment with Food Fermentation
Topic:
Microbiology,
Life Science,
Biochemistry
Wait...there's bacteria in my food? And it's supposed to be there?!
Topic:
Microbiology,
Life Science,
Biochemistry
Pickling is a science people have practiced for thousands of years, using naturally occurring bacteria to ferment and preserve food.
Topic:
Microbiology,
Life Science,
Biochemistry
Test how different sugars affect yeast fermentation by measuring the amount of carbon dioxide they produce.
Topic:
Microbiology,
Biochemistry
Test how different sugars are utilized in yeast fermentation by measuring the amount of carbon dioxide produced
Topic:
Microbiology,
Life Science,
Biochemistry
Brew and explore kombucha using only tea, sugar, water, and a starter culture.