Microorganisms and food
- Created by: emews
- Created on: 01-12-17 13:51
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- Microorganisms and food
- Alcoholic drinks such as beer and wine contain ethanol.
- This is produced by fermentation, a type of anaerobic respiration involving yeast
- One way to investigate fermentation is to study the production of carbon dioxide under different conditions. In the presence of carbon dioxide:
- limewater turns cloudy white (milky)
- hydrogen carbonate indicator changes from orange to yellow
- One way to investigate fermentation is to study the production of carbon dioxide under different conditions. In the presence of carbon dioxide:
- Different alcoholic drinks begin with different sources of sugars:
- beer and lager are made from malted barley (barley seeds that have begun to grow)
- wine is made from grapes
- This is produced by fermentation, a type of anaerobic respiration involving yeast
- Some bacteria are useful to us. They may be useful in making:
- yoghurt
- cheese
- Vinegar
- silage (fermented plant material used to feed cattle and sheep in winter)
- compost
- Milk contains a sugar called lactose, which the bacteria break to form lactic acid. The lactic acid lowers the pH of the yoghurt:
- helping to preserve the yoghurt
- denaturing milk proteins, giving the yoghurt its texture
- Fermenters are containers used to grow bacteria and fungi in large amounts. For example:
- transgenic bacteria
- Penicillium mould for producing penicillin (an antibiotic)
- Fusarium mould for producing mycoprotein (a fungus-based meat substitute)
- Alcoholic drinks such as beer and wine contain ethanol.
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