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Another assignment as a practical example for biofilm formation was the production of vinegar via [https://en.wikipedia.org/wiki/Fermentation Wild Fermentation] following a simple recipe with honey and water. | Another assignment as a practical example for biofilm formation was the production of vinegar via [https://en.wikipedia.org/wiki/Fermentation Wild Fermentation] following a simple recipe with honey and water. | ||
In the following, we present | In the following, we present our beautiful petri dishes showing a variety of bacterial and fungal cultures collected from homemade fermented foods as Hibikus Kombucha, Kimchi, Milk and Water Kefir, as well as some environment samples from bio waste liquids and an isolated one year old water sample from the Kipperquelle (Weimar), which we collected 2021. | ||
We photographed our petri dishes at home with a Fujifilm X-T3, a 7artisans Macro Lens 60mm f2.8 MK II and some macro extension rings on a stable inverted Tripod and some LED Lights from Godox. | We photographed our petri dishes at home with a Fujifilm X-T3, a 7artisans Macro Lens 60mm f2.8 MK II and some macro extension rings on a stable inverted Tripod and some LED Lights from Godox. | ||
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'''Wild fermentation''' is a process of fermenting food or drink where naturally occurring yeast and bacteria are used, without adding specific strains. It is a less controlled and less predictable method, as the outcome depends on the microorganisms present in the environment. | '''Wild fermentation''' is a process of fermenting food or drink where naturally occurring yeast and bacteria are used, without adding specific strains. It is a less controlled and less predictable method, as the outcome depends on the microorganisms present in the environment. | ||
'''Controlled fermentation''', on the other hand, involves adding a specific strain of yeast or bacteria to the | '''Controlled fermentation''', on the other hand, involves adding a specific strain of yeast or bacteria to the food or drink to be fermented. This method allows for more consistent results and greater control over the flavor and other qualities of the final product. It is typically used in commercial food and beverage production to ensure consistent quality and flavor. Whereas commercial foods never have the variety of microbes that made at home ferments provide due to regulatories. | ||
After one week some white wine was added to speed up the process. Normally during wild fermentation of vinegar, naturally occurring yeasts and acetic acid bacteria (AAB) convert alcohol into acetic acid. The process starts with the yeast converting sugar into alcohol through fermentation. Then, AAB consume the alcohol and produce acetic acid, which gives vinegar its characteristic sour flavor. | After one week some white wine was added to speed up the process. Normally during wild fermentation of vinegar, naturally occurring yeasts and acetic acid bacteria (AAB) convert alcohol into acetic acid. The process starts with the yeast converting sugar into alcohol through fermentation. Then, AAB consume the alcohol and produce acetic acid, which gives vinegar its characteristic sour flavor. | ||
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=Mapping my surrounding area (OBERWEIMAR/EHRINGSDORF) for endophytic cultures (Antje)= | =Mapping my surrounding area (OBERWEIMAR/EHRINGSDORF) for endophytic cultures (Antje)= | ||
==Artistic Study== | |||
I would like to map the area arround where I live in Oberweimar/Ehringsdorf for Endophytes and see how the shapes and colors could be a source of inspiration for the work with fabric, yarn and textile materials. I would like to explore the themes of these unseen biological systems and find a connection that could enhance my work with fabrics and change my point of view, also in terms of organic and reusable material or biomaterials: | I would like to map the area arround where I live in Oberweimar/Ehringsdorf for Endophytes and see how the shapes and colors could be a source of inspiration for the work with fabric, yarn and textile materials. I would like to explore the themes of these unseen biological systems and find a connection that could enhance my work with fabrics and change my point of view, also in terms of organic and reusable material or biomaterials: | ||
'''Patterns | '''Patterns''' | ||
The intricate patterns created by endophytic growth within plant tissues can inspire to create similar patterns, perhaps using weaving, knotting, or embroidery techniques. | |||
''' | '''''Colony formation: '''''Endophytes can form distinct colonies on the agar surface, each with a characteristic shape, size, and color. | ||
'''''Zone of inhibition:''''' Endophytes can produce compounds that inhibit the growth of other microorganisms, creating a clear zone around the endophyte colony. | |||
'''''Spread patterns:''''' Endophytes can spread out from the initial point of inoculation, creating a circular or radial pattern of growth. | |||
'''''Mixed culture patterns:''''' Endophytes can co-exist and interact with other microorganisms in the culture, creating complex and dynamic patterns of growth. | |||
'''Texture | '''Color''' | ||
Endophytic organisms can add color to their host plants, one can use these colors as inspiration perhaps by dyeing or printing fabrics with natural pigments. | |||
'''Texture''' | |||
The textures created by endophytic growth can be used as inspiration for the creation of similar textures through the use of different fabrics, fibers, or stitching techniques. | |||
This artistic study could be the basis for greater Project with fabric. |
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