DeHaven Brian, Sato Brian, Mello Jeff, Hill Thomas, Syed Jennah, Patel Rayna
Department of Biology, La Salle University, Philadelphia, Pennsylvania, USA.
Department of Biochemistry and Molecular Biology, University of California, Irvine, California, USA.
J Microbiol Biol Educ. 2022 Oct 6;23(3). doi: 10.1128/jmbe.00336-21. eCollection 2022 Dec.
Laboratory exercises for undergraduates that involve authentic discovery and research have been shown to increase student learning and engagement. To bring these advantages into the microbiology curriculum, we developed a semester-long course-based undergraduate research experience for a laboratory based on brewing beer with wild yeast. This set of lab exercises uses many of the same protocols found in traditional microbiology lab curricula-isolating and maintaining pure cultures, staining and microscopy, use of aseptic technique, PCR, gel electrophoresis, and media preparation-and integrates them into a novel and exciting project that enables students to be active participants in the scientific method. Students are assessed on their ability to brew beer successfully and to stain and visualize microorganisms; they are also assessed for knowledge gains in the traditional portion of the course, their ability to use their brewing knowledge in other settings, and their attitudes about science. After completing the course, students showed gains in general microbiology knowledge and their engagement with science.
已证明，涉及真实发现和研究的本科实验练习能够提高学生的学习效果和参与度。为了将这些优势引入微生物学课程，我们基于用野生酵母酿造啤酒开发了一门为期一学期的基于课程的本科研究实验课。这套实验练习使用了许多传统微生物学实验课程中相同的实验方案——分离和保存纯培养物、染色和显微镜观察、无菌技术的使用、聚合酶链式反应（PCR）、凝胶电泳以及培养基制备——并将它们整合到一个新颖且令人兴奋的项目中，使学生能够成为科学方法的积极参与者。对学生成功酿造啤酒以及对微生物进行染色和可视化的能力进行评估；还会评估他们在课程传统部分的知识收获、在其他场景中运用酿造知识的能力以及对科学的态度。完成课程后，学生在一般微生物学知识以及对科学的参与度方面都有提高。
