Skip to content

Ferment This! Biotech Basics

Making kombucha at Hampshire College. Photo courtesy NY Times.

Making kombucha at Hampshire College. Photo courtesy NY Times.

Here’s a Scrabble word for you: zymurgy. Apparently, the ancient science of fermentation — using microorganisms like yeast and bacteria to release enzymes that transform complex molecules in food into chemically simpler, although more complex-tasting ones — is a hot topic on college campuses. And it’s not just beer that’s being made. The New York Times Education Life supplement from Sunday features students experimenting with everything from sourdough and sauerkraut to kimchi and kombucha. Hamilton College student Max Wall says that fermentation is a way of discovering “the interconnectedness of all living things.” Here’s the slide show from the Times website.

Post a Comment

Your email is never published nor shared. Required fields are marked *
*
*