FOOD FROM MICROORGANISMS:
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Transcript of FOOD FROM MICROORGANISMS:
FOOD FROM MICROORGANISMS:
FUNGI, BACTERIA AND FERMANTATION
OBJECTIVES
• To recall the method of nutrition used by microorganisms
• To know some examples of commercial exploitation of microbial metabolism
What is heterotroph?
herbivores
carnivores
omnivoresAll
animals
Most bacteria
Some fungi
MICROBES CARRY OUT USEFUL METABOLIC PROCESSES
• Heterotrophic
• Fungi -such as yeast and Fusarium- and many bacteria saprotrophic
• The enzymes, toxic or excess products which they excrete of use to humans
• Some microbes useful in food production
• Acetobacter vinegar manufacture
• Lactobacillus yoghurt and cheese production
• ‘Ripening’ bacteria cheese production
• Fusarium and mycoprotein
• On an enormous scale in special factories
• The microbes
cultured separately added sterilised container
These containers
fermenters or bioreactors
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Commercial Food Production
• The fermentation processes used to grow the microbes must be economical and efficient, and methods are always being improved.
• Cheese production is a traditional process that has been updated by the use of modern scientific techniques.
• The curds are formed more quickly if the coagulation of the milk protein casein is catalysed by an enzyme.
• Traditionally rennin was used, extracted from the stomach contents of calves slaughtered for meat.
• Genetic engineers have now produced a strain of the bacterium E.
• Coli which contains the gene for the enzyme chymosin.
• This enzyme can be used instead of rennin to produce a cheese that is acceptable to vegetarians.
• The second phase of cheese production also involves the action of bacteria or fungi – hard cheeses such as Stilton are formed by bacterial action from the inside, whereas soft cheeses are usually the result of fungal action from the outside.
• The characteristic smells of strong cheeses are usually due to metabolism of fatty acids, sometimes the same as those found on human skin.
• The warm, moist conditions on the feet produce and odour which the producers of Camembert cheese call ‘les pieds de dieu’ (God’s feet).
• Bread and beer are produced using yeast to ferment a sugar source.
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Bacteria the production of foodVinegar aerobic fermantation of alcohol
references
• http://www.biology-online.org/dictionary/Heterotroph
• COMPLETE BIOLOGY FOR IGCSE