Microorganisms and food
- Created by: Aimee Gernon
- Created on: 30-05-14 11:06
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- MICRO-ORGANISMS & FOOD
- microorganisms e.g. bacteria, yeast and fungi can be used to make food
- Yeast can be used to make bread which turns the sugar into ethanol and CO2
- yeast can also be used to make wine by adding it to grape juice
- bacteria can be used to make cheese and yogurt which turns milk into lactic acid
- fungi can be used to make meat e.g. mycoprotein in quorn products
- using fungi for meat substitution can have its advantages
- it can grow rapidly under the right conditions so food is produced quicker
- their environment can be artificially controlled at any time of the year
- using fungi means it can have longer shelf life
- it also has less saturated fat than real meats
- using fungi for meat substitution can have its disadvantages
- there is a much higher risk of food contamination
- a simple change in their environment can kill the fungi
- its undesirable, people may not want to eat fungi
- using fungi for meat substitution can have its advantages
- preventing food spoilage
- SALTING - prevents spoilage by absorbing water
- SUGARING - also absorbs water and provides longer shelf life
- FREEZING - slows down reactions and freezes water
- PICKLING - provides a lower pH for the food so enzyme activity is reduced
- HEAT TREATMENT - pasteurisation is used to heat milk at high temperatures
- IRRADIATION - X-rays and gamma rays kill microorganisms extends shelf life
- microorganisms e.g. bacteria, yeast and fungi can be used to make food
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