Literaturnachweis - Detailanzeige
Autor/in | Wagner, Stephen C. |
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Titel | From Starter to Finish: Producing Sourdough Breads to Illustrate the Use of Industrial Microorganisms |
Quelle | In: American Biology Teacher, 67 (2005) 2, S.96 (6 Seiten)Infoseite zur Zeitschrift
PDF als Volltext |
Sprache | englisch |
Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
ISSN | 0002-7685 |
Schlagwörter | Microbiology; Science Instruction; Teaching Methods |
Abstract | An approach where students first develop and make a medium to grow an Lactobacillus sanfranciscensis (LS) strain, the bacterium used to make San Francisco sourdough bread is described. It offers an effective and donable strategy to teach about industrial microbiology process and the types of organisms used in these endeavors. (Author). |
Anmerkungen | National Association of Biology Teachers, 12030 Sunrise Valley Drive, Suite 110, Reston, VA 20191. Web site: http://www.nabt.org; e-mail: publication@nabt.org. |
Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
Update | 2017/4/10 |