Biology 3 - 13.5 Microbes in food and drink

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Yeast is a very important micro-organism in food and drink production. It is used in making bread and alcoholic drinks. It is a single-celled organism. The cells have a nucleus, cytoplasm and a membrane surrounded by a cell wall. Yeast can respire both aerobically and anaerobically. If they respire anaerobically it produces carbon dioxide and ethanol This process is called fermentation. If the yeast respires aerobically, it produces carbon dioxide and water. This type of respiration makes the most amount of energy and is necessary for the yeast to grown and reproduce



useful thank you!

Matilda Haymes



Is this all we need to know about microbes and food?

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