Spicy Inhibitors Kit (with voucher)

Beginning—Easy to perform; requires no experience in microbiology.
For centuries, spices have been used to preserve foods because they contain natural substances that act as inhibitors. Students grow 5 food spoilage microbes on black pepper, clove, and chili powder agars and examine the inhibitory effect of these common spices on the microbes’ growth and/or sporulation. Application to food spoilage prevention and the history of the spice trade is discussed and can be easily integrated into a multidisciplinary educational approach. Students practice aseptic technique and microbe culturing.