Tonight I watched another JMBE Live! session: Microbiology lobs with virtual and hands-on parts with Marcos Garcia-Ojeda. I skipped the JMBE discussions with editors mostly because I didn’t want to hear myself. Garcia-Ojeda does a lot of work with SABER and other groups. The research article they published in 2022 was about their virtual labs during the pandemic. Garcia-Ojeda noted that microbiology labs often have skills that are challenging to teach in an online microbiology lab. The team used backwards design to design a microbiology lab with remote instruction. The course included quiz questions, plating techniques, summaries, and a capstone microbial identification experiment. The lab project focused on Kombucha that was safe to do at home. The team was able to send materials to students registered for the course. In addition, the instructional team created and deployed seven unknowns. Lab safety and Labster simulations were also used. The kits used included a microscope, Gram stain kit, bacteria growing kit, and inoculating loop. The materials cost $104 per student, paid by the Dean. Labster was provided through the campus. PPE and Kombucha were provided by students. Garcia-Ojeda recorded videos at home focusing on microbiology techniques. The class included an online lecture scheduled to help students learn techniques and prepare for future skills. Garcia-Ojeda compared student outcomes of the remote course to in-person semesters. Kombucha is a fermented tea, explained Garcia-Ojeda. The bottom of the drink typically has precipitants: bacteria and yeast. The mixed community of microbes was used as an opportunity to teach students about streak plating. The goal was to isolate all three organisms. Garcia-Ojeda shared images of students able to isolate independent colonies with the four-quadrant technique. Garcia-Ojeda also asked the question: did students master lab safety? Pseudomonad unknown portfolios for seven different species were used as a capstone project. Students had to learn about the tests, the readout, and the interpretation. Garcia-Ojeda analyzed the percentage of students who correctly identified the organism, comparing online and in-person course offerings. They concluded that both in-person and online students were able to successfully complete this assignment. Garcia-Ojeda spoke about safety performing at-home microbiology labs. Garcia-Ojeda noted that in the future they would like to have students record themselves performing skills so that instructors can provide feedback. Garcia-Ojeda stressed the importance of safety and PPE. The three microbes that are typically found in Kombucha are generally regarded as safe. Garcia-Ojeda noted that there are examples of other fermented foods like curtido and buttermilk that can be used. To dispose of the plates, 10% bleach was used after ten minutes of contact time. During the question and answer session, Rachel Horak and Marcos Garcia-Ojeda spoke about IRB, the challenge of teaching streaking, and scaling and implementing virtual and at home lab sessions.
