FragranceLover89
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Clostridium sporogenes Kimchi
I recently tried to make Kimchi with Clostridium sporogenes, a bacteria similar to botulism with biological activity.
This was challenging because kimchi is supposed to be salty however this bacteria prefers 0.8% NaCl concentration and low oxygen. These conditions are
dangerous for a food product.
Step 1.
Boiled an anarobic broth made using vegemite (yeast extract),
gelatine, sugar, L-cysteine, and L-tryptophan with chopped (broken) carrots ~20 minutes.
Step 2.
Sealed jar while hot. And added Clostridium sporogenes after it cooled down.
Step 3.
Noticed significant sedimentation a few minutes after keeping it on 37C water bath. Hopefully it was Clostridium sporogenes.
Step 4.
Waited 8 hrs (maximum CS counts) and tried a carrot. It smelled very fecal and gave me an itchy throat. Added it to my premade kimchi.
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DraconicAcid
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Mood: Semi-victorious.
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Why would you eat something that smelled fecal?
Please remember: "Filtrate" is not a verb.
Write up your lab reports the way your instructor wants them, not the way your ex-instructor wants them.
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FragranceLover89
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Hahahah for science.
I washed off the carrot before taking a small bite. It smelled bad because of the thioglycolic acid. Nothing actually fecal. Clostridium sporogenes is
in 20% of raw milk samples so it is pretty harmless and this was just a fun experiment.
[Edited on 27-10-2020 by FragranceLover89]
[Edited on 27-10-2020 by FragranceLover89]
[Edited on 27-10-2020 by FragranceLover89]
[Edited on 27-10-2020 by FragranceLover89]
[Edited on 27-10-2020 by FragranceLover89]
[Edited on 27-10-2020 by FragranceLover89]
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FragranceLover89
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Posts: 72
Registered: 13-8-2019
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I forgot to mention that the kimchi tasted really good and had a strong umami flavor (no stinky thioglycolic acid). I wish I had a point of reference
because this was the first kimchi I made. 24 hr of fermentation is pretty good spot to start refrigeration.
[Edited on 27-10-2020 by FragranceLover89]
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