Ecological Succession

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Ecological Succession

Abstract: To be able to effectively determine and differentiate the various types of bacteria present during a two week fermentation process of both cabbage and cucumber using a variety of selective media. If fermentation is performed, then the CFU/ml of the bacteria should decrease along with the pH. Introduction: The fermentation of foods has been a long standing tradition and practice among many civilizations, as it was once a means to keep foods fresh and or edible over long periods of time. Today the process of fermentation has become a living/industry for some, and a hobby for others. For the purposes of this lab it was asserted that there will be no use of vinegar (ascetic acid), and instead merely distilled water, salt, and spices all packed in with the provided produce and sealed tightly. It is then suspected that over time the bacterial counts will decrease given that the appropriate dilutions are selected, the pH will then in turn drop due to the build-up of gases and acid production during the fermentation process. Thus, the produce utilized for this experiment was cabbage and cucumber that were shredded and or sliced as desired for fermentation. Materials and Methods: There were deviations to the materials and methods provided via the lab protocol and the information produced within the lab manual background packet all available on blackboard. Results:

Media| Day 0| Day 2| Day 7| Day 9| Day 14|
PS| 6e1| 4e5| 0| 0| 0|
EC| 6e1| 9e8| 0| 1e1| 2.4e2|
LSD| 4e9| 0| 8e6| 2.2e6| 0|
TSA (aerobic)| 2.6e7| 1.4e5| 2.9e7| 1.15e6| 3e4|
TSA (anaerobic)| 4e9| 3e3| 1e7| 1.2e6| 1e4|
WN5 (anaerobic)| 0| 4e5| 4e7| 1.47e6| 2e6|
WN5 (microaerophilic)| 8e8| 4e5| 7e6| 1.2e6| 3e6|

pH vs. Day
| Day 0| Day 2| Day 7| Day 9| Day 14|
pH| 6| 5.6| 5.4| 5.4| 5.1|

Media| Day 0| Day 2| Day 7| Day 9| Day 14|
PS| 0| 0| 0| 0|...
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