Using Micro-Organisms to Make Food

B3 - Microbiology

Simple table showing the food thats made, the micro-organism used, other ingredients, energy source, waste products, and how the food is made.

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  • Created by: Marya
  • Created on: 02-05-11 13:12
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Food Micro ­ Ingredient R How is the food made
organis s e
m used s
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N Makes as
e waste
e product:
d
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s
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f…read more

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Bread Yeast. Yeast, S Ethanol and When yeast cells have
Sugar, u Carbon plenty of oxygen the
Water, g Dioxide(?) respire aerobically ­
Flour. a this provides more
r energy then anaerobic
. respiration. They
break down the sugar
which makes provides
energy for the cells to
reproduce (asexual
reproduction ­ split
cells into two) and the
bacteria grows at a
warm temperature. As
the yeast dies at such a
high temperature, the
alcohol evaporates and
the bubbles expand.…read more

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Beer Yeast Yeast, S Malting ­ soak barley
sugar, u grains in water and
carbon g keep them warm.
dioxide, a Germination ­
barley r enzymes break down
. the starch in the sugary
solution. This sugary
solution is then used as
an energy source for
the yeast. The yeast
and sugar solution is
fermented.…read more

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Wine Yeast Natural Sugar Carbon Uses natural sugars
sugar, Dioxide uses, from crushed
yeast, grapes. The yeast and
sugar are mixed
together and respire
anaerobically at lower
temperatures for a
longer time. A higher
concentration of
ethanol produced,
which kills the yeast.
Yoghurt Bacteria Milk. Milk Bacteria breaks down
(pasturised) the lactose making
uses the lacting acid. Lactic
lactose acid causes the milk to
(milk sugar) solidify into yoghurt.
The action of the
bacteria makes it
smooth.…read more

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Cheese Bacteria Milk, Lactose Bacteria added to
­ Enzymes warm milk. The
differen conversion of the
t type. lactose to the lactic
acid is the same, but
with much more lactic
acid thus making it a
lot harder. The
enzymes increase the
separation of the milk
from curd and liquid
whey. The curds are
used for cheese
making. Bacteria,
moulds, salt added for
flavour and texture.…read more

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