Uses of Micro-organisms in Food Production

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  • Using Micro-organisms
    • Bacteria
      • Yoghurt (ferment lactose)
    • Fungi
      • Yeasts
        • Alcohol (ferment sugar)
        • Dough (produce CO2)
      • Cheese
        • Bacteria
          • Yoghurt (ferment lactose)
      • Micoprotein (meat substitute)
    • Controlled conditions
      • Oxygen content
      • Temperature
      • pH
  • Fungi
    • Yeasts
      • Alcohol (ferment sugar)
      • Dough (produce CO2)
    • Cheese
      • Micoprotein (meat substitute)

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