Inhalte/ Contents

Microbes – bacterial or fungal – are involved in practically every process governing our biosphere. They range from being essential contributors to the global carbon cycle, to being inhabitants of our gut biome, where they act as mutualists, commensals or parasites. We will evaluate and taste the output of techniques developed over the last few millennia like pickling, vinegar making, kombucha, kimchi and more. We hope that our results can inform how to provide an engaging entry point into the world of microbiological research. The overarching goal is to identify which fermentation methods are most suitable for teaching biology in schools, in terms of knowledge transfer, engagement, cost and ease of success. We want to show that everyone independent of know-how can gain in-depth knowledge on microbiology (bacterial phylogeny, experimental evolution, metabolic pathways and involved proteins, and the extracellular parameters governing fitness) in a hands-on approach.

Fachliche:r Betreuer:in/ Supervisor

Prof. Dr. Mitja Remus-Emsermann

Kontakt/ Contatct

lveit55@gmx.de

Link zum Vorlesungsverzeichnis/ Link to the course catalogue

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