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This is part of the Biomakers and Microbiome Club food fermentation series.

Fermentation is critical for kombucha production; to understand and control this fermentation, an understanding of microbiology is helpful. Drop in and learn about kombucha science and make some yourself in the Huang-Hobbs Biomakerspace with the Biomakers Club and the Microbiome club! 

1. Tour of the Huang Hobbs Biomakerspace. The Biomakerspace is an open laboratory for the MIT community to learn about molecular biology through workshops and develop independent projects. 

2. Learning about the food science behind kombucha! Before the workshop, kombucha was sampled at 3 different time points during its fermentation. Come learn how to enumerate bacteria using CFU (colony forming unit) plating. We will also have some store bought kombuchas to taste-test!

3. Each attendee will learn the steps of making kombucha and will take home their own half gallon batch including a SCOBY (Symbiotic Culture Of Bacteria And Yeast). The kombucha will finish fermenting at room temperature in your home over 7-10 days.