Micro-organisms in Food Production

Yogurt

Bread

Wine

Pasta

It can help preserve foods, preventing spoilage.

It converts sugars to organic acids, alcohols, and/or gases such as carbon dioxide.

It is carried out exclusively by unicellular eukaryotes such as yeast.

It is used to make foods such as cheese and bread.

bread - yeast; beer - yeast; wine - yeast; yogurt and cheese - bacteria

bread - bacteria; beer - yeast; wine - bacteria; yogurt and cheese - yeast

bread - yeast; beer - bacteria; wine - yeast; yogurt and cheese - yeast

bread - yeast; beer - yeast; wine - bacteria; yogurt and cheese - yeast

Fermentation begins

The wort is cooled and run into the mash tun

The beer is bottled

Hops are added for flavour

Fermentation requires oxygen to produce ethanol.

Fermentation is an example of aerobic respiration.

Fermentation is an example of anaerobic respiration.

Fermentation produces glucose from starch.

Sterilising the equipment and pasteurising the milk

Adding bacterial culture and heating the milk

Adding flavour and draining off whey

Sampling the product and pressing the curds

Bacteria convert glucose into carbon dioxide.

Bacteria convert lactose into lactic acid.

Bacteria convert protein into whey.

Bacteria convert sugar into curd.

Low cost

Animal welfare issues

More efficient

Control of diseases

Beer

Wine

Yogurt

Cheese