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

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.