Microbiology of Yoghurt Kit

Microbiology of Yoghurt Kit
B8A18442

Product code: B8A18442

Direct Delivery – up to 4 weeksDelays Possible Due To COVID-19
GBP91
GBP109.2 inc VAT
Quantity:

Product Description

One of the oldest examples of the application of biotechnology. Nevertheless a very useful way of illustrating how micro-organisms can be used in manufacturing products and the importance of monitoring the steps along the way.

This Microbiology of Yoghurt Kit investigates:

  • The differential growth rates of Lactobacillus bulgaricus and Streptococcus thermophilus
  • Estimation of the total bacterial population
  • Titration of acid produced
  • Measuring pH
  • Determination of clotting point of casein

The kit provides sufficient practical activity to occupy a normal class of students at 16+ level working in groups. The concepts included in the kit are particularly suitable for A-Level students and for use at college level. These organisms present no particular safety problems.

The kit contains:

  • Yoghurt starter culture
  • Indicator papers
  • Resazurin tablet
  • Microscope slides
  • Methyl violet
  • Inoculating loop
  • Gram's iodine
  • Droppers
  • Carbol fuchsin
  • Pipettes
  • Phenolphthalein
  • Full instructions
  • A-Level Biology: The Fermentation of Yeast
  • Aseptic handling technique should always be observed when handling bacterial cultures.
  • Our living bacterial cultures are carefully selected for teaching purposes, and as such, most are classified as Hazard Group 1 - unlikely to cause human disease.
  • Bacterial cultures should be regularly subcultured to maintain their health.
  • Cultures should always be inspected for contamination before use.
  • Any cultures stored in the fridge should be given time to return to room temperature before use.

Further Information

Product Type
Microbiology of Yoghurt Kit

Documents

GBP91
GBP109.2 inc VAT
Quantity:
Direct Delivery – up to 4 weeksDelays Possible Due To COVID-19

One of the oldest examples of the application of biotechnology. Nevertheless a very useful way of illustrating how micro-organisms can be used in manufacturing products and the importance of monitoring the steps along the way.

This Microbiology of Yoghurt Kit investigates:

  • The differential growth rates of Lactobacillus bulgaricus and Streptococcus thermophilus
  • Estimation of the total bacterial population
  • Titration of acid produced
  • Measuring pH
  • Determination of clotting point of casein

The kit provides sufficient practical activity to occupy a normal class of students at 16+ level working in groups. The concepts included in the kit are particularly suitable for A-Level students and for use at college level. These organisms present no particular safety problems.

The kit contains:

  • Yoghurt starter culture
  • Indicator papers
  • Resazurin tablet
  • Microscope slides
  • Methyl violet
  • Inoculating loop
  • Gram's iodine
  • Droppers
  • Carbol fuchsin
  • Pipettes
  • Phenolphthalein
  • Full instructions
  • A-Level Biology: The Fermentation of Yeast
  • Aseptic handling technique should always be observed when handling bacterial cultures.
  • Our living bacterial cultures are carefully selected for teaching purposes, and as such, most are classified as Hazard Group 1 - unlikely to cause human disease.
  • Bacterial cultures should be regularly subcultured to maintain their health.
  • Cultures should always be inspected for contamination before use.
  • Any cultures stored in the fridge should be given time to return to room temperature before use.

Further Information

Product Type
Microbiology of Yoghurt Kit

Documents

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