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Preparation and Testing of Food Freshness Indicators: an Application-Oriented Learning Module Integrating Basic Concepts of Microbiology and Chemistry Laboratory

We describe a novel 4-day food microbiology laboratory learning module for a first-year, introductory undergraduate course. In the module, the students test the suitability of four different pH indicator dyes as freshness indicators for dairy products. The concepts of serial dilutions, microbial gro...

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Detalles Bibliográficos
Autor principal:	Kulkarni, Anuttama
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Society for Microbiology 2022
Materias:	Tips and Tools
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9429953/ https://www.ncbi.nlm.nih.gov/pubmed/36061321 http://dx.doi.org/10.1128/jmbe.00063-22

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