Microorganisms and Food

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Microorganisms in Food Production

Bread

Yeast turns sugar into ethanol and carbon dioxide

Wine

Yeast turns sugar in the grape juice to ethanol and carbon dioxide

Cheese

Bacteria turns the sugar in the milk into lactic acids which causes the milk to curdle.

Advantages

  • Populations grow rapidly under the right conditions so food can be produced quickly. 
  • Microorganisms can grow on inexpensive materials
  • Environment can be artificially controlled.
  • Optimum conditions for growth are easy

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