Biotechnology

Soy sauce is made from fermented, cooked coy beans and roasted wheat. The process uses yeast, and Aspergillus and Lactobacillus bacteria, fermentation and filtration.

• Cooked soy beans and roasted wheat are mixed together
• Fermented by Aspergillus (a fungus)
• Fermented a second time by yeasts (fungi)
• Fermented a third time by Lactobacillus (a bacterium)
• Soy sauce is filtered (to remove particles)
• Pasteurised (to kill microorganisms)
• Bottled (in sterile bottles)

Bacteria are used in the production of yoghurt from milk. The bacteria ferment the milk and change it into yoghurt.

Milk contains lactose sugar

• Yoghurt bacteria added
• Heated to 40 C
• Yoghurt bacteria cause fermentation - Lactose
• Lactic acid (gives yoghurt it's sharp taste)