Biotechnology Applying biological organisms to the
synthesis breakdown
:
or
enzymes ,
or transformation of materials for human use
Benefits of
using microorganisms
No welfare issues ,
large range available
:
,
they can be
genetically engineered , reproduce rapidly few nutrient requirements
,
Yeast Saccharomyces cerevisiae
:
Baking Yeast respires
aerobically producing CO2 making bread rise
:
,
Yeast respires
Brewing anaerobically to produce ethanol and flocculates for easy removal
:
:
malting Germinating barley produces enzymes to break down starch into sugar
:
Removes Seeds but not enzymes creating malt
malt is mixed with hot water and turn starch
2
Mashing enzymes into work
:
.
,
hops are added for flavour
.
3 Fermentation Yeast produces ethanol until it is inhibited by falling pH and lack of
:
oxygen
4 . Maturation The beer is :
conditioned for 4-29 days at 2-60
S :
Finishing Beer :
is filtered pasteurised
, ,
and canned
Cheese Bacteria feed milk , taste and texture
making on the lactose in
changingthe
:
7 .
Milk is pasteurised/sterilised and homogenised to evenly distribute fat droplets
2 It is mixed with bacterial Cultures and so the milk
sometimes
Chymosin enzyme
.
separates into curds and
whey
and sold
Cottage Cheese : Just the curds are
packaged
-Whey
:
sold as animal feed
Normal cheese looked in
whey and strained before maturing
:
Yoghurt making :
Lactobacillus bulgarious and Streptococcus thermophilus form ethonal and lactic
acids produce extracellular polymers its texture
giving yoghurt
"Milk powder is added to milk , pasteurised and
homogenised
.
2
Milh is mixed with the bacteria cultures and incubated
.
3
It is then put into Cartons
Direct food production Quorn :
is made from
single called fungi in fermentors
synthesis breakdown
:
or
enzymes ,
or transformation of materials for human use
Benefits of
using microorganisms
No welfare issues ,
large range available
:
,
they can be
genetically engineered , reproduce rapidly few nutrient requirements
,
Yeast Saccharomyces cerevisiae
:
Baking Yeast respires
aerobically producing CO2 making bread rise
:
,
Yeast respires
Brewing anaerobically to produce ethanol and flocculates for easy removal
:
:
malting Germinating barley produces enzymes to break down starch into sugar
:
Removes Seeds but not enzymes creating malt
malt is mixed with hot water and turn starch
2
Mashing enzymes into work
:
.
,
hops are added for flavour
.
3 Fermentation Yeast produces ethanol until it is inhibited by falling pH and lack of
:
oxygen
4 . Maturation The beer is :
conditioned for 4-29 days at 2-60
S :
Finishing Beer :
is filtered pasteurised
, ,
and canned
Cheese Bacteria feed milk , taste and texture
making on the lactose in
changingthe
:
7 .
Milk is pasteurised/sterilised and homogenised to evenly distribute fat droplets
2 It is mixed with bacterial Cultures and so the milk
sometimes
Chymosin enzyme
.
separates into curds and
whey
and sold
Cottage Cheese : Just the curds are
packaged
-Whey
:
sold as animal feed
Normal cheese looked in
whey and strained before maturing
:
Yoghurt making :
Lactobacillus bulgarious and Streptococcus thermophilus form ethonal and lactic
acids produce extracellular polymers its texture
giving yoghurt
"Milk powder is added to milk , pasteurised and
homogenised
.
2
Milh is mixed with the bacteria cultures and incubated
.
3
It is then put into Cartons
Direct food production Quorn :
is made from
single called fungi in fermentors
