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Yoghurt Production
Equipment is sterilised to kill any Equipment is sterilised to kill any
microbes microbes
Bacteria ferments the lactose sugar that
Milk is then pasteurized to 72ºC for is in the milk to form Lactic acid, this
15 seconds causes the milk to coagulate into
yoghurt
Here a sample is
taken to check the
right consistency
The milk is then cooled and a starter
culture of bacteria is added then the Flavours and colouring added
mixture is incubated at 40ºC in a
fermenter…read more

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Soy Sauce Production
Cooked soy beans and roasted Lactobacillus Bacterium are the third
wheat are mixed together stage of fermentation.
The fungus Aspergillus Orzae ferments
this mixture for 3-7 days with the The yeast produces Ethanol and Carbon
mixture increasing the content of Amino Dioxide this lowers the pH.
acids and sugars
The product is then filtered to remove
After salting yeast carries out the second
any lumps and then pasteurized and
stage of fermentation.
poured sterile bottles…read more

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Prebiotics
Contains Oligosaccharides, which is a carbohydrate,
this is the food supply to the `Good' bacteria in you
gut, the bad bacteria and humans themselves are
unable to digest them. These can be taken in
supplements to top up levels of prebiotics because
normal diet is not sufficient enough for them to take
significant effect.
Probiotics
The Good bacteria in you gut this competes with the bad bacteria in
you gut for food and space.
Plant Stanol Esters
Obtained from the Plant sterols which lower the levels of
blood cholesterol . These are found naturally in Wheat and
Maize. Companies put these in some spreads.…read more

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Microorganisms in food
Microorganism The Details
Enzymes This is a type of Yeast, Invertase (the enzyme) converts Sucrose
(the sugar) into glucose and fructose this makes food taste
sweeter, less sugar is needed to manufacture foods so
companies save money and produce lower calorie foods.
Invertase is naturally produced by Saccormyces Cerevisiae
Chymosin Rennet contains an enzyme called Chymosin this is originally
taken from the lining of a calf's stomach, Chymosin is the
microorganism that is responsible for clotting the milk.
Vegetarians avoid this type of cheese so manufacture had to
isolate the Chymosin making gene and put it into yeast which
has the ability to produce it on a mass scale
Vitamin C Acetobacter is the industrial bacterium used to produce
Vitamin C it is used as a dietary supplement and drinks
Citric Acid Aspergillus niger is the commercial microorganism that is used
to produce citric acid. This is used as flavourings and
preservatives for fizzy soft drinks.
Monosodium Glutamate Corynebacterium glutamicum produces glutamic acid, this is
(MSG) then grown in a medium that is used to make Monosodium
glutamate.
Carragenan Obtained from seaweed, it is a gelling agent used for jellies ice
creams…read more

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