Probiotics Production: An Interesting Example for the Undergraduate Analytical Chemistry Laboratory

TCE

The Chemical Educator

ISSN: 1430-4171 (electronic version)

Table of Contents

Abstract Volume 5 Issue 2 (2000) pp 67-70

Probiotics Production: An Interesting Example for the Undergraduate Analytical Chemistry Laboratory

Héctor C. Goicoechea*, Dafna Eluk, María P. Kubescha, Julieta B. Ferraro, Beatriz M. Rodil, Hilario F. Miglietta, and Víctor E. Mantovani

Universidad Nacional del Litoral, Ciudad Universitaria, Paraje “El Pozo”- 3000- Santa Fe, Argentina

Published online: 2 April 2000

Abstract. An analytical chemistry laboratory experiment for undergraduates that combines traditional analytical chemistry techniques with the interdisciplinary field of biotechnology is presented. It involves a process in which the combination of a yeast (Schizosacaromyces pombe) and a bacteria (Acetobacter xylimun), usually named Kombucha, in a very simple culture of commercial black tea and glucose produces metabolites that are sampled and quantified by students. Students determine the biomass and quantify the production of several organic acids, and the consumption of glucose. This is an interdisciplinary project where students apply many tools of the general analytical process and combine results obtained by all the participating students to learn the characteristics of a biotechnological process. Overall, the system discussed is easy to implement because the selected micro-organisms are not pathogenic, are safe and easy to manipulate, and are resistant to contamination.

Key Words: Laboratories and Demonstrations; analytical chemistry; biotechnology

(*) Corresponding author. (E-mail: hgoico@fbcb.unl.edu.ar)

Article in PDF format (160 KB) HTML format

Supporting Materials:

Experimental set-up (87 KB) 10.1007/s00897000367b

Cátedra de Química Analítica I (176 KB) 10.1007/s00897000367c