# data[].attributes.body
Hello my name is Jillian Chan, this is my sourdough starter That was started yesterday 11/19/22, it doesn’t seem that there is any growth yet a few bubbles for now. The molecules being fermented are maltose and glucose. They are fermented my lactic acid bacteria.

# data[].attributes.body
Hi, my name is Carissa Flinn. I chose to do Kombucha for my fermentation lab. I started 01/19/22, there has been no changes day 1 that I have seen so far. I have it kept out of the sunlight and in a room temperature area. I knew before I started that this process takes a while before I will see any changes. The molecules fermented in kombucha are glucose or fructose. I’m excited to see my first S.C.O.B.Y.

# data[].attributes.body
Hi my name is Ricardo Muñoz and I chose kimchi as my fermented food. I started on 01/18/22. The fermented molecule is glucose. The microbe doing the fermenting is likely lactic acid bacteria. Some products that I can start to see is some bubbles (CO2).

# data[].attributes.body
My name is Alexis Ramos, and I started my Sourdough Starter on 1/20/2022. Therefore I have not seen any changes yet. I’m now excited to see what’s coming up on these next few days.

# data[].attributes.headline
Marcangelo Tolentino - Sourdough Starter

# data[].attributes.subject
Marcangelo Tolentino - Sourdough Starter

# data[].attributes.body
Hello, my name is Marcangelo Tolentino and I chose to do the sourdough starter. I began fermenting on 1/19/22. It has only been a day since I’ve started but there hasn’t been much progress seen within the mixture. I’ve kept it in my kitchen pantry expecting it to be at room temperature and pretty warm overall, but it has been a bit cold recently, which is why the growth has been slow. I hope to see some growth and change by tomorrow. Once it starts growing, the molecules that would be fermented in the sourdough are maltose and glucose. A molecule being produced from the fermentation process is carbon dioxide which would be visible as bubbles in the mixture. I continue to look forward to how my sourdough starter will turn out!

# data[].attributes.body
Hi, my name is Ricardo Cortes & I chose to do the fermented kombucha! I started on 01/15/2022. It has been chillen in my kitchen and out of sunlight. No visible changes have appeared yet but I know soon, either bubbles may appear due to CO2 or the scoby will form. A scientific conclusion so far is knowing that the sugar glucose is being fermented and will have a product of ethanol and acetic acid! And the bubbles

# data[].attributes.body
Hello, my name is Marissa Miller and I chose to ferment kombucha. I started today, 01/20/2022. The picture was taken shortly after I finished making it, and I have now placed it in my garage and out of the sunlight. I know it will take some time before I start to realize any changes. When kombucha is fermented, glucose or fructose are the molecules that are fermented and a SCOBY is produced. I hope that I will begin to see a SCOBY soon!

# data[].attributes.body
1/19/22
I chose the sourdough starter and at first I didn’t see anything happen, I think once I continue to feed it more I will see more of an outcome. I also want to move the placement of my sourdough to see if that makes it grow any faster. The maltose and fructose are in the process of being fermented, once I feed it more I think the carbon dioxide and lactic acid will be more visible.

# data[].attributes.body
Hello, my name is Alina Leos. I chose to do Sourdough for my fermentation lab. The image represents the day, I started which was January 19th. Unfortunately there hasn’t been much growth in my fermentation, since it’s only day 3 and it consist of 6 or more days. The molecules/ compounds that are being produced as the result of fermentation are maltose or glucose. I have kept my sourdough fermentation in my room for the past 3 day, due to my room being on the cold side. I believe that’s the reason there hasn’t been much growth. Therefore, I plan to kept it store for the last 3 days in my kitchen, since it consist of a warmer environment. The molecules that should be produced are carbon dioxide because that’s what will cause the rise of the bubble and lactic acid by providing it a sour taste.

# data[].attributes.body
Hello, my name is Marili Magaña and I started my sourdough fermentation on 1/18. This picture was taken on day two before feeding it. Today 1/20 is considered day two because I would not notice any sort of action until today. I believe this was due to the temperature as my house is cold. Carbon Dioxide was shown with the bubbles on the sides and on the top of the jar.

# data[].attributes.body
Hi my name is Melissa Rivera. I chose to ferment the Kombucha , I started this two days ago on 1-18-22, since I started this experiment I have seen nothing grow yet. The molecules being fermented are glucose and bacteria. From the experiment a 🤬 will be produced which stands for symbolic culture of bacteria.

# data[].attributes.body
Hello my names Karina Navarro I chose to do the sourdough and started it on 1/19 I did start later than other on this. Within the 24 hours I haven’t seen any bubbles appear, I didn’t  begin to feed the sourdough due to not seeing any results of bubbles. I believe leaving it longer in a cooler a room temperature atmosphere will help activate the CO2 to appear due to my house being a little hotter than most places.

# data[].attributes.body
Hi my name is Graciela Silva and I chose to do the Kombucha. I started the kombucha on 01/18/22. It’s barely been 2 days and I have not seen any difference. I have it in my garage where no sunlight will hit it at all. I think that the molecules that will be produced as a result of fermentation will be glucose or fructose.

# data[].attributes.body
My name is Melissa Alvarez, I started my sourdough fermentation lab on January 19, 2022. I did not see any growth of any type of organism. It is barley my second day so maybe that is why I haven't seen anything yet. The molecules that will be fermented in my sourdough would be glucose and maltose. The molecule that is being produced is Carbon Dioxide in which can be seen when bubbles start to form. My house does tend to get cold during these months which can be a reason why I haven't seen any bubbles form. So for day 2  I moved it somewhere where it could get some warmth. Hopefully I can see results some time these days.

# data[].attributes.body
Ryan Avila
Started January 18th, 2022

Before today (Day 2 since I waited 36 hrs to see bubbles and continue the recipe) my starter was having bubbles, which most likely means it the carbon dioxide was being shown. Although it is early, what's expected to be fermented is maltose (or glucose) by lactic acid bacteria and/or yeast. So far nothing hasn't gone wrong. Just need to keep the balance between the flour(s) and filted water. I don't think the microbes were aseptically subcultured since I just started this experiment recently and been following the recipe besides adding a tiny bit of more water and flour to keep the thickness but not too thick. From now I have to wait every 12-24 hours just to keep feeding it until I reach Day 6.

# data[].attributes.body
This is my 6 day old kombucha fermentation (started on 01/16/2021). I have been keeping it in the cabinet out of the light. Today I noticed a few bubbles at the surface of the tea, which indicates there has been some possible fermentation with CO2 production, but no signs of a SCOBY forming yet. In the making of kombucha, glucose or fructose is fermented by acetic acid bacteria to produce products of CO2 (bubbles), acetic acid (vinegar), and ethanol. Hopefully with more time I will see a SCOBY begin to form.  I may try adding some different flavors to the brew when it is ready to drink.

# data[].attributes.body
Started 1/19 so far no bubbles or any sign of growth of organisms. The molecules that should be fermented are maltose and glucose. I can smell the sourness in my starter which plays as the lactic starter. I started a bit late so there is no bubbles.

# data[].attributes.body
Hi! I'm Faby and I started my sourdough fermentation lab on January 16 really late at night so, still haven't hit the 4 day mark if we're counting hours. The molecule being fermented in my starter is glucose but what is likely causing the fermenting is the yeast and the lactic acid bacteria. When I open up my mason jar I get a strong sour smell and that might be due to the lactic acid but because my house is cold I wasn't able to see any bubble until the third day and that's when I fed it. Bubbles are seen because of the carbon dioxide. With my house being cold I will have to move it somewhere warmer.

# data[].attributes.body
Hi everyone! This is my kombucha food fermentation. I started this on 1-18-22. Since it has only been two days I haven’t seen much of a difference, but it’s getting there. I keep it in my cabinet so it doesn’t get any sunlight and will stay undisturbed. I believe that carbon dioxide will produce once my kombucha starts to have bubbles.

# data[].attributes.body
Started: January 16, 2022
There was growth of wild yeast in my organism's lab culture. I think wild lactobacillaceae, yeast, and glucose are being fermented in my starter. There is a little bit of sourness that I can smell from my starter so I can assume there is some lactic acid from fermentation starting to build up. I think I did the experiment in a way that tries to have minimal contamination by using clean tools and keeping the top fully covered so no dust can get in. It doesn't really show in the picture, but there was a lot of bubbles and it doubled in size.

# data[].attributes.body
This is Ghazaleh gholami and I decided to make my own green cabbage sauerkraut on 01/20/22 ( image above). I prepared my recipe and put it in a jar and kept in cabinet away from sunlight in room temperature about 75 degree. So far some  tiny bubbles and foams between pieces of the cabbages  and on top  of them  observed , but I am expecting to see the growth of Lactic acid  bacteria which are Unicellular Prokaryotes and they convert natural sugar or glucose in cabbage into lactic acid and will produce carbon dioxide and lactic acid , which is a natural byproduct of anaerobic respiration .

# data[].attributes.body
My name is Kate Siron, I started my kimchi fermentation on Sunday January 1/16/22.
I did not see any growth of any type of organism, but I think is was lactic acid bacteria. I did not run into problems except some overflow, but it was said that was supposed to happen. I think with the room temperature, it had the cabbage float because as soon as I put it in the refrigerator it sunk right back to the bottom.

# data[].attributes.body
My name is Sierra Cameron! Today i will be showing you my technically Day 4 (Started on 01/17/21) sourdough starter experiment! So far the starter has grown and grown however somethings have gone wrong in this short period of time. Normally by day 4 I should be feeding it twice a day, however, my the feeding times this is technically day 3. Here’s why. Day 1 you wait 24 hours to feed or until you see the bubbles. I didn’t see bubbles until hour 36 thus causing me to wait to feed it which pushed my who schedule back. Why did this happen? Simple: my house is too cold. Sourdough starter likes it warm and toasty while my house is like Antarctica. This doesn’t mean it ruins the experiment, it just causes the microorganisms within the starter to get hungry later on.

# data[].attributes.body
Hello, my name is Priscilla Ochoa.I chose sourdough starter since I am a big fan of sourdough bread. I started my sourdough starter on 1/18. At first when I saw the starter after 24 hrs I did not see CO2 as much. I thought maybe leaving it longer would help for more CO2 to appear. I also moved the starter in a cooler spot because my house is usually pretty warmer. I did see a difference after the 48 hrs had past. The bubbles were more visible after more time had past. I also feel that in the beginning if the flour and the H2O are pretty think adding more water may help for the bubbles appear within 24 hrs.

# data[].attributes.body
I started seeing bubble movement the minute I put the lid on my mason jar, I took out the air bubbles as best as I could but immediately they started going to the top I noticed that there was a lot of brine on the Third day I have never made kimchi so I’m excited to see the results

# data[].attributes.body
Hi I’m Sade , this is my kombucha that I started on January 17th 2022. I’ve been keeping it under a table in my room where it is away from sunlight. I noticed very few bubbles. It’s been a few days and I noticed today that there appears to be some type of growth on the bottom. I’m excited to see what happens later. I believe that if I give it some more time, I will start to see the scoby form. This is the picture of my kombucha that I took today.

# data[].attributes.body
I started the sourdough started on 1/18/2022. Within the first 24hrs I started to see a very small bubbles on the sides of the jar, I left it on the counter and when I woke this morning the sun was hitting the jar, however there is not very much growth. The molecule being fermented is the maltose in the flour, as well as glucose. The molecule that is being produced is CO2, carbon dioxide hence the start of the bubbles from being in the sunlight for a few hours.

# data[].attributes.body
I started my fermentation on 1/16/18.

Do you know, or can you guess what molecules/compounds are being fermented?

The molecule that is being fermented is glucose. Lactic acid bacteria such as Lactobacillus is the microbe that is likely doing the fermenting.

# data[].attributes.body
Started : 1/18/2022

This is before I placed the cabbage into the jar so I haven't seen any growth. I started about 5 hours ago and I'm waiting for the salt to dissolve in the water before i cut and mix it all together with the other ingredients. I know glucose is being fermented and I should see the CO2 be produced in the up coming days.

# data[].attributes.body
Ibonne Zecua
Sourdough Starter Fermentation
Start date: 1/12/22
I left the starter on top of my kitchen counter with the lights on but it did not change much in the first 24 hours. I then decided to place it in my oven with the lights on. On day 3, it doubled in size and had lots of bubbles. The organisms that grew in my sourdough starter are yeast and Lactic acid bacteria. The molecule that is being fermented is glucose. Carbon dioxide and lactic acid is produced as a result of fermentation. It still has lots of bubbles on the sides but it has not passed the float test yet. I did not notice any contamination

# data[].attributes.body
Eduardo Sierra

Sourdough Starter Fermentation

Started on January 13, 2022

The starter was rising a little on day 2 and 3, and then from day 4 it stopped rising. I think my starter needed to have a warmer environment. Even though it was in the kitchen the temperature of the house was only 70 F degrees. I read that even though it dies it can pick up again with time and the right types of bacteria. Glucose is being fermented and the product is Carbon dioxide and lactic acid

# data[].attributes.body
Sara Uridel

Kimchi

Date Started 1/15/22

Scientific conclusion: Do you know, or can you guess what molecules/compounds are produced as a result of the fermentation? Lactic Acid and CO2 were produced as a result of the fermentation.

If anything has gone wrong, describe it in a few short sentences. WHY do you think it happened? When I first attempted this experiment I used regular iodized salt because it was all I had on hand and that ruined my first attempt because it was difficult to remove as it left a film on the cabbage and that ruined the fermentation. I unfortunately didn’t think to take a picture of it before I threw it away. This was the final attempt.

# data[].attributes.body
Cynthia camacho
Pickles
Jan 17th
I think in this fermentation is lactic acid and salt
My guess of the result would be a acetic acid.

# data[].attributes.body
Brenda Ogden
I started my fermentation on 1/15/2022. Signs of fermentation began to appear within the first 24 hours in the form of bubbles. The bubbles are due to the carbon dioxide produced in the fermentation reaction. Lactic Acid Bacteria is breaking down the vegetable's carbohydrates (such as glucose). The lactic acid produced gives the kimchi its sour taste from lowering the pH.

# data[].attributes.body
Hi guys my name is Jasmine Sandoval and I chose to ferment kimchi. I started fermentation on 1/12/2022. I’m on day 6 and a bit nervous to try it but I think I’ll give it a try.
Do you know, or can you guess what molecules/compounds are being fermented?
Glucose is what is being fermented and lactic acid bacteria is the microbe that is doing the fermentation.

# data[].attributes.headline
Kombucha Fermentation by Monique Gonzalez 

# data[].attributes.subject
Kombucha Fermentation by Monique Gonzalez 

# data[].attributes.body
I started my fermentation on Jan 16, 2022. I have been keeping it at room temperature and away from sunlight. However, I haven't seen any growth or bubbles just yet. But, I will be checking it every couple days to see if any growth or changes occur. For this experiment, sucrose is being broken down/fermented. Which in turn will produce CO2, acetic acid, and ethanol.

# data[].attributes.body
Jenna Cerami
Start date: 1/14/22
I am on day 4 and I noticed that there were bubbles at the top and the water got darker. I also noticed that at the bottom there was a white substance.

# data[].attributes.body
1. Jeffrey Rivera
2. Kombucha
3. 1/18/2022
4. The only reaction i saw when mixing the kombucha and the black tea is that there was alot of fizz and co2.

# data[].attributes.body
Salvador Ibarra
I chose to make the Sourdough Starter
I started on January 12, 2022.
There was growth of a couple organism’s in my lab, I think it was yeast and lactic acid bacteria that were growing during my experiment.
Although it’s about the 6th day of my lab, it has doubled in size since I last fed it and it has started to really bubble as you can see on the sides and also bubbles have started to break the surface of the dough. It still isn’t quite ready to bake since it didn’t pass the float test maybe tomorrow afternoon it will be ready.

# data[].attributes.body
Stephanie Rangel
I started my Kombucha SCOBY fermentation on 1/16/22 and have been keeping it at room temperature and away from sunlight. I haven't seen much activity yet, but am keeping an eye out for any growth or changes that will hopefully begin to occur during the next few days. For this experiment, glucose is being fermented and what will be produced is CO2, acetic acid, and ethanol.

# data[].attributes.body
I chose to make the sourdough starter for the food fermentation project. I started the project today 1/18/22 and am keeping it covered and at room temperature (around 70°). I will observe any changes in the next 24-48 hours hopefully

# data[].attributes.body
I chose to do Kombucha experiment.
January 18, 2021
So Far, no changes.
I kept my experiment where this is no sunlight and to make sure its somewhere that it won’t take alot of space.
Til then I have to wait for a couple weeks to see my scoby.

# data[].attributes.body
Zayra Lopez
January 18th, 2022
I began the process of sterilizing everything that needed to be sterilized to ensure there wasn’t contamination. I then stepping green tea and black tea in a pot with boiled filtered water. After, my tea was room temperature I added glucose to the mixture and transferred to my open mouth jar. I mixed for a minute then added a piece of a SCOBY. I used a cheese cloth and a rubber band to secure the lid and moved the jar to a cabinet that would not have much sunlight. The purpose of the cabinet will also make it so that there isn’t dust falling onto my jar and  unhealthy bacteria(mold) forming. I hope that una few days there will be bubbles(C02) feeding from the glucose added.

# data[].attributes.body
My name is Ramon Torres.I started my kombucha Fermentation on the 18th of January.This is the picture from day one, as soon as I finished prepping it.Hopefully in the coming days I will experience some kind of change.The molecule being fermented is glucose, and the end product being produced is CO2, acetic acid and ethanol

# data[].attributes.body
Sourdough Starter Fermentation
Alexis Mejia
I began the sourdough starter on January 16th, 2022, therefore there hasn’t been much growth of organisms. My house also gets very cold especially during the winter time, which is a factor that causes the growth of organisms to be delayed. The molecules being fermented in the process are maltose and glucose. The molecule that is produced is carbon dioxide and this is seen with the bubbles in the starter.

# data[].attributes.body
Hema Juneja
Started on January 13th.
I believe there was growth of microbes in my sourdough starter. It took a few days for the growth to start forming because it’s usually only 68-70 F degrees in my house. I moved the start to the oven to see if that would help. I did see an improvement in lactic acid bacteria and yeast. I fed the starter only once a day on day 3, 4 and 5. The molecule being fermented is the sugar or maltose in the flour and the product is CO2 (bubbles), lactic acid (smells sour, sweet and like yeast). In this picture the starter looks hungry because it is a little watery on top.

# data[].attributes.body
My name is Ariana Cheng and I chose the Kimchi. I started this on 1/16/22 And started seeing some bubbles on the second day and a darker color of the brine. The microbe doing the fermenting is Lactic Acid bacteria also known as lactobacillus. I did substitute the daikon radish with carrot and parsnips. I have been changing the Napa cabbage leaves to prevent mold from forming.

# data[].attributes.body
Hello everyone my name is Marisa Lopez I chose the kimchi fermentation. I started the January 13, 2022. I am on day 6.  I first started notice I got bubbles around day three however they were barely any. On day 6 there are way more bubbles visible. When observing the kimchi and making it I noticed that it first had a darker color that what of does now. Lactic acid bacteria is the microbe doing the fermenting, another word for it would be lactobacillus.

# data[].attributes.body
Sarah Soto

Kombucha fermentation

Start date 1/15/22

Scientific conclusion this far:

So far there are no visible growths. With time bubbles should begin to form from carbon dioxide.

The fermentation should result in the production of yeast and bacteria.

So far everything is going as it should, kombucha fermentation takes about 1-4 weeks to yield results. So although there are no growths at this time it does not mean that something has gone wrong.

I did observe a few small pieces of tea leaves that must have escaped the tea bags during the seeping process. This could count as contamination but hopefully it does not affect the fermentation.

# data[].attributes.body
Clayton Teehee
I started my Sourdough starter on the 14th. the first activity took 48 hours to appear for me because I left my starter on the counter and I don't think it got enough warmth. The molecules being fermented are the carbohydrates from the flour; The organisms doing the fermenting are yeast and lactic acid bacteria. The product of their fermentation is lactic acid and carbon dioxide

# data[].attributes.body
Emily Barrera
I started my Kombucha Fermentation on Jan 15th. This picture is from day 1 when I finished prepping it all. I have kept my jar inside a cabinet to avoid any sunlight. So far I have seen some bubble formation on the top layer and hope to see some scoby form in the next couple weeks.

# data[].attributes.body
My name is Eric Gonsalez. I chose to make kimchi! I started the fermentation process on 01/17/22. I still have not seen any bubbles or fermentation so far. During this process, I expect the bacteria to break down the vegetables sugars into acids. I used carrots in my kimchi instead of the daikon radish.

# data[].attributes.body
Chelsea Adame
I started my sourdough fermentation on 1/14. After 24 hours of being left out on the counter there wasn’t a whole lot of action because it was not warm enough in my house so I put it in the oven for another 24 hours. This picture was taken at the end of day two and had been fermenting for 48 hours. I’m on day 4 and so far everything seems good. Also I’m so excited to make sourdough bread and pancakes! The carbohydrates from the flour are being fermented by yeast and lactic acid bacteria. Every time I feed it with new flour and water the microbes consume more and release gas.

# data[].attributes.body
Stephanie Hernandez
Simple Sourdough Starter
Started 1/11/2022
When I started the process I didn't see any results for the first 48 hours. I then began to see bubbles forming by the end of the second day. I was keeping it on my kitchen counter for the first 24 hours and then I moved it to a shelf in my living room and it began to grow.
The molecules that are being created in this project are lactic acid bacteria, acetic acid and yeast.

# data[].attributes.body
Cheyenne Tudor
Kimchi Fermentation
Start Date: January 11, 2022
I'm on day 8 and there are quite a few bubbles throughout the jar. For the first 6 days I left it on the kitchen counter and away from the sun. On January 17, 2022 I moved it to the refrigerator to help slow down fermentation. During the fermentation process I brined the vegetables to get rid of the harmful bacteria therefore allowing the Lactobacillus bacteria to metabolize the sugars into lactic acids.

# data[].attributes.body
Manjot Kaur
Yogurt
1/17/2022
I made yogurt and left in my over wrapped in towels overnight. When I took it out, it was firm and I put it in the refrigerator so it doesn’t go bad. Yogurt can be made with a few species of bacteria but the main species include Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria consumes lactose and turns it into lactic acid.  They cause the milk to become acidic and firm up to give it yogurt like texture.

# data[].attributes.body
Erika Lopez
I started my Sourdough starter on January 14, 2022. I was keeping my jar out on the kitchen counter, which I don’t think it was a great idea. The jar wasn’t receiving much warmth. I live in an older home made of bricks, so my house is usually on the colder side. I moved my jar near my scented wax light in order to get that additional warmth. Seems like it is working. After feeding it 12 hours later, the dough started to rise a little and bubbles started to form. I really hope  the sourdough gets to ferment properly. The molecules that are being created with my fermentation is lactic acid bacteria, acetic acid and yeast. The bacteria from the fermentation leads to the creation of carbohydrates and CO2.

# data[].attributes.body
Taylor Kanen
Kimchi Fermentation
Start date: 1/15/2022
No bubbles yet. May take 1 to 2 more days. Essentially, wild fermenting lactic acid bacteria—primarily, Leuconostoc, Weissella, and Lactobacillus kimchii—perform lactic acid fermentation, breaking down sugars and vitamins and forming organic acids (mainly lactic and acetic acid).

# data[].attributes.body
Hi my names Jessica Macias and I decided to do the Kimchi fermentation. I started on Friday so today is day three, I took this pic day two so you can’t see the bubbles that appeared today. I do not think the molecules were aseptically subcultured because I washed all of the ingredients before mixing together, washed my hands, there was no sign of mold and bubbles appeared day three like they were supposed to :).

# data[].attributes.body
Hi, I’m jassalyne and I decided to try the kombucha recipe. I started my lab yesterday on 1/16/21, so of course not much has really happened in those 24 hours as expected. Hopefully as the next 4 weeks progress, I will see the fermentation process begin and will eventually get my scoby. The kombucha fermentation process is a yeast fermentation that turns sugar into alcohol that is then followed by bacterial fermentation that turns alcohol into acetic acid.

# data[].attributes.body
My name is Emmersen Moore and  I chose to make sauerkraut/fermented cabbage. I starting the fermentation process on Thursday, January 13th.
The molecules produced as a result of cabbage fermentation consist of, bifidobacterium dentium, enterococcus faecalis, lactobacillus casei, lactobacillus delibrueckii, staphylococcus epidermis, lactobacillus sakei, lactobacillus curvatus, lactobacillus plantarum, lactobacillus brevis, weissella confusa, lactococcus lactis, and enterobacteriaceae.

# data[].attributes.headline
Aliyah Castillo : Kombucha SCOBY Fermentation 

# data[].attributes.subject
Aliyah Castillo : Kombucha SCOBY Fermentation 

# data[].attributes.body
I chose to do the kombucha scoby fermentation, which was started on January 14th. Since then I have had it in my cabinet away from any direct sunlight and has been kept at room temperature.
Was there any growth of the organisms ? I have seen a few bubbles along the edges of the kombucha and there is a yeast fermentation from the sugar hopefully by the 3rd-4th week there should be growth of the scoby !

# data[].attributes.body
This is my 6 day old kombucha fermentation. It's started to form this colony of black, stringy like substance (my guess is mold? not sure exact organism). I think this happened because my room is warm or because I used flavored kombucha rather than unflavored.

Aside from that, there is a thin filmly layer of scoby. In kombucha, yeast fermentation of sugar turns into alcohol. The small bubbles lining the edges are carbon dioxide, a byproduct of the sugar fermenting.

# data[].attributes.body
Jessica Briviesca
Started on January 13, 2022
The jar is being kept away from sunlight in my room, specifically under a cabinet in my desk. My room remains at room temperature. I notice that there are some tiny bubbles that are forming on the surface edges of the kombucha. What is occurring is a yeast fermentation where sugar is being converted into alcohol. With the appropriate procedure and conditions, I believe that the scoby should be forming in 1-4 weeks.

# data[].attributes.headline
Alexia Geronimo-Anctil  - Sourdough Starter 

# data[].attributes.subject
Alexia Geronimo-Anctil  - Sourdough Starter 

# data[].attributes.body
I began my sourdough starter on January 13. I kept the jar in my oven with nothing but the light on to provide some additional warmth. About twelve hours after feeding the starter, it more than doubles in volume and is very bubbly. The organisms that are growing in my sourdough starter are yeast and lactic acid bacteria. The molecules that are being fermented are carbohydrates (from the flour). The fermentation of carbohydrates leads to production of carbon dioxide gas.

# data[].attributes.body
Laura Garcia
I began my Kombucha fermentation January 15th, 2022. I do not believe microbes were aseptically subcultured because of the fact that I made sure to sterilize all my materials and I covered it correctly with a towel in order to prevent dust particles and outside microbes from contaminating the mixture. I am excited to watch the scoby form within the next few weeks! so far I see bubbles at the top of my jar and I feel like growth will be continuous from here on. There seems to be a thin film that looks to be the formations of my scoby!

# data[].attributes.attachment_caption
Dill Lacto Fermented Pickles - Ellie Ross

# data[].attributes.body
Ellie Ross
Dill Lacto Fermented Pickles
Date started: January 15, 2022
I started this fermentation project on January 15, 2022, and so far, I am seeing some signs of fermentation. This fermentation recipe is a shorter recipe in that fermentation should occur between 3-5 days. I am on day 2 today and I see bubbles which I believe are Carbon Dioxide being released as a result of fermentation. I believe that the tangy result will be somewhat caused by the resulting alcohol production. I am very excited to see how they turn out. The image I attached is from this morning, day 2 of fermentation.

# data[].attributes.attachment_link.title
Fermentation Project Image - Dill Lacto Fermented Pickles - Ellie Ross

# data[].attributes.body
I started my kombucha Jan 11, 2022. About 4 days in, I noticed a thin film layer forming and today, 5 days later, the film has thickened and this black stem has developed in the middle of the jar.
(in another future post, I will post a picture recording the scoby growth and scientific conclusions)

# data[].attributes.body
Lindsay Schepers
Sourdough baybeeee
Started 1/14/2021 2140
I am really excited for this mainly so i can make some amazing bread!!! I am keeping it as of now on the kitchen table but may move it to a cabinet if it’s not going the way I hope.
I have always wanted to make a sourdough starter since the beginning of the pandemic but never actually got around to it!
I think there are different molecules being fermented in the sourdough starter. I believe we are creating yeast and bacteria possibly even carbon dioxide.

# data[].attributes.body
Started on: January 13, 2022
I am keeping my jar of kombucha in a cabinet to ensure that it is not in direct sunlight and it doesn't get bothered. I noticed a couple of bubbles at the top of the mixture, but I hope that the scoby is able to ferment properly.

# data[].attributes.body
Kombucha Fermentation
Awaiting Scoby arrival
Eta: February 9,2022
Start date: January 12, 2022
I barely started my fermentation process but am super excited for this and hope all turns out well and that I am able to ferment a healthy scoby!

# data[].attributes.headline
This is Prof. Yates' example Post - Kombucha!

# data[].attributes.subject
This is Prof. Yates' example Post - Kombucha!

# data[].attributes.body
Devona Yates
Kombucha Scoby
Start date- 9/15/21
The jar of kombucha is kept out of direct sunlight and at room temperature. I'm going to move it inside my cabinet because it may be receiving some indirect sunlight at the moment. There are tiny bubbles on the surface around the edges, the surface is starting to thicken and a film is starting to form. There are fragments on the bottom of the jar. The tea is starting to ferment and appears to be healthy. The microbes that are producing the CO2 gas are a symbiotic disc of both bacteria and eukaryotic yeast cells.