Make bread
Yeast
Aerobic resp
CO2 raises dough
Making cheese
Bacteria
Mould
Making veggie sausages / burgers
Mycoprotein
Making beer
Yeast
Anaerobic resp, ethanol
Animal kingdom of yeast
Fungi
Why microorganisms to make food
Cheap
Fermenters can be used anywhere
Quick growth
Easy manipulation
What conditions are controlled in a fermenter
Temp
Oxygen
pH
Nutrition concentration
Agitation
Sterilisation
Why and how is temperature controlled
Resp exothermic, x wanna nature enzyme
Cool water pass through water jacket
Why and how is agitation controlled
Maintain close contact of microorganisms with O2 and nutrients
Paddles
Why is it sterilised, how?
X want others to compete / produce unwanted products
Steam (x toxic unlike disinfectant)
A: motor
B: steam inlet
C: cold water jacket
D: paddles
E: monitor
F: cold water inlet
G: product outlet
H: air inlet
I: cold water outlet
Yogurt production
- Pasteurise milk at 90C to kill bacrteria
- Cool it down to 40C and add in lactobacillus (opt temp for growth, x denature enzyme)
- Lactobacillus ferments lactose into lactic acid
- Lactic acid coagulates milk proteins into yogurt
- Sterilise then add fruits
Role of lactic acid in yogurt production
- Prevent spoilage by other bacteria
- Denature proteins for easier coagulation
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Nervous system31
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Hormones15
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Tropism13
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Farming21
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Using Microorganisms13
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Human Reproduction39
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Key Terms — Nature And Variety Of Living Organisms31
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Key Terms — Carbon And Nitrogen Cycles8
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Key Terms — Human Nutrition14
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Key Terms — Human Transport24
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Key Terms — Defence Against Disease5
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Key Terms — Human Gas Exchange And Respiration22
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Key Terms — Photosynthesis10
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Key Terms — Ecosystem10
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Key Terms — Nervous System30
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Key Terms — Hormones10
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Key Terms — Tropism6
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Key Terms — Farming And Using Microorganisms14
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Key Terms — Human Reproduction30
