BIOLOGY DEPARTMENT

DE LA SALLE UNIVERSITY

LBYMATB
Handout 2: Fermentation- Yoghurt and Kimchi Making
Weeks: 3 & 4
Prepared by: Mr. Jose Mari Balines Gonzales
M.Sc. in I.T. for Natural Resource Management

Objectives
At the end of the discussion, the learner is expected to:
explain how living organisms can be used in biotechnology.
establish a personal perspective on the significance of biotechnology.
Introduction
After investigating the nature of biotechnology and formulating your own
working definition, this next two LBYMATB sessions will give you an opportunity to
explore how living organism are used by man to create something with practical usesuch as, food.
As you proceed with the exploration, you should not only perform the procedures,
you must also inquire and understand the steps taken. Green Archers are not fanaticsblind followers. This activity once more opens an opportunity for you to re-assess your
gained knowledge and incorporate new ones learned here.
Yoghurt is a sour milk product. Its sour taste is attributed to the presence of lactic
acid yielded by bacteria that underwent fermentation. Bacteria that are commonly used
in yoghurt production are Streptococcus thermophilus and Lactobacillus bulgaricus.
These bacteria have the ability to break down sugars in the milk produce lactate or lactic
acid as by-product.
Below is a step by step procedure in the production of yoghurt. Find out from the
procedure why yoghurt has low fat content.
Ingredients and Materials
1 liter homogenized pasteurized milk
30 grams skim milk powder (SMP)
100 grams refined sugar
80 ml starter culture bacteria from natural yoghurt prepared as follows :
4.1 3% skim milk powder in distilled water
4.2 yoghurt or yakult
4.3 incubate at 43o to 46o for 3 to 4 hours till clotted
4.4 200 grams* cooked pineapple tidbits.
Procedures
1. Dissolve the SMP and sugar in the milk. Heat it to 90oC and hold at this temperature
for 10 minutes.
2. Cool it to 50oC in a bath of ice water.
3. Meanwhile place the cooked pineapple into the fermentation jar (2L beaker).
4. Shake the culture of the starter bacteria to free it from lumps and add to the milk.

LBYMATB HANDOUT 2: Fermentation- Yoghurt and

Kimchi Making

BIOLOGY DEPARTMENT

DE LA SALLE UNIVERSITY

5. Transfer the inoculated milk into the beaker or jar containing the cooked pineapple
tidbits. Cover.
6. Incubate the milk for about 4 hours at 43oC to 46oC until clotted. The clotting of the
milk indicates the bacteria utilized the sugars and underwent fermentation.
7. Chill for 1-2 hours.
8. Stir the yoghurt to distribute the pineapple uniformly and to make it texture smooth.
9. Package and consume.
*You may use other substitute like orange or mango marmalade, mango puree, strawberry
preserve/jam to yield other flavors.
Now, Lets Try Making Kimchi!
Kimchi is a traditional fermented vegetable of Korea, which is classified as
pickled vegetables such as sauerkraut. Chinese cabbage or radish is widely used as the
main source of Kimchi with various ingredients such as garlic, ginger and several
fermented seafoods. The taste and fragrance of kimchi are chiefly dependent on the
microflora that change during the fermentation which result in the liberation of free
sugars, amino acids and organic acids. Microorganisms which are found to be involved
in kimchi production includes species belonging to the genera Lactobacillus,
Streptococcus and Pseudomonas (Yun et al 1966).
Kimchi can easily be prepared at home. It is characterized by having a hot taste,
which is attributed to the spices added. It is therefore consumed as an appetizer.
Ingredients and Materials
1 kilo head cabbage, Wok Bok cabbage, or Baguio pechay or 2 medium sized radish
1 medium sized carrots
cup rock salt
4 cups cold water
tsp. dried ground chili powder or chopped fresh pepper
1 tsp. refined sugar
MSG
1 pc. (1 sq. inch) fresh ginger (finely chopped) or tsp. dried ginger
6 stalks green onion (finely chopped)
wide mouthed jar or anaerobic fermentation jar (sterile)
preserving jar
knife & chopping board
pan/tray
graduated cylinder

Procedure
1. Cut head cabbage, Wok Bok cabbage or baguio pechay diagonally into approximately
1-1.5 inch size and place in a large pan. If radish is used, cut approximately 2 inches
cylinder. Peel carrot and cut into desired size.
2. Dissolved cup of rock salt in four cups of ice cold water.
3. Add the saline solution to the vegetable and mix thoroughly. Set aside. Mix the
vegetables until the tissues are soften. Soak the vegetables for 2 to 4 hours in the

LBYMATB HANDOUT 2: Fermentation- Yoghurt and

Kimchi Making

BIOLOGY DEPARTMENT

4.
5.
6.
7.

DE LA SALLE UNIVERSITY

brine. This step will eliminate possible harmful organisms, and will leave the
halotolerant organisms responsible for fermentation and flavor production.
Rinse or dealt the vegetable with cold water and drain.
Mix the rest of the ingredients thoroughly. Be sure all soluble ingredients like sugar
and MSG are dissolved.
Add the seasonings to the vegetables and mix thoroughly.
Pack in jars or plastic containers with air tight cover. Ferment for 24 hours at room
temperature. Store in refrigerator.

Lets Further Explore!

Homework 1: Biotechnology Disaster- is there one?
This homework further allows the learner to explore the nature of biotechnology in its use of
living organisms to improve human lives. Moreover, the research will provide discoveries and
realizations that are essential in incorporating new knowledge with prior knowledge.

Instructions:
1) To be done individually.
2) Research for an article that reports what you think is a biotechnology blunder, error, mistake, or
accident. Kindly cite your references and attach a copy of the article in your output..
3) Write a 1-page insight paper on the article you have read.
4) Submit next LBYMATB session.
5) Specifics:

Short-bond paper.
Spacing: 1.5
Font size: 12
Font type: Times New Roman

Conclusion
After processing and synthesizing the three activities in this handout, you should
have enough information to develop a strong and stable perspective on biotechnology.
This part of the course should have made you realize how living organisms are used in
biotechnology to improve and ease human lives. But, then, up to what extent should
mankind employ this technology?
References:
Davide, Clara L. 1996. Microbial Production of Yoghurt and Cheese. Training Seminar
sponsored by PSM held at Ateneo de Manila, January 29-30.
Yun, J.W., S.C. Kang and S.K. Song. 1996. Mannitol accumulation during fermentation of
Kimchi. Journal of Fermentation and Bioengineering. Vol. 81, No.3 , 279-280.

LBYMATB HANDOUT 2: Fermentation- Yoghurt and

Kimchi Making