Presentation is loading. Please wait.

Presentation is loading. Please wait.

Microorganisms & Food Production Noadswood Science, 2012.

Similar presentations


Presentation on theme: "Microorganisms & Food Production Noadswood Science, 2012."— Presentation transcript:

1 Microorganisms & Food Production Noadswood Science, 2012

2  To know how microorganisms and used within food production Microorganisms & Food Production Sunday, May 10, 2015

3  There are many microorganisms which are useful in the manufacture of food…  Beer, wine, cheese, yogurt and bread are all examples of foods and drinks which need microorganisms to be made  The main microorganisms involved are bacteria and fungi (specifically yeast) Useful Microorganisms

4  Bacteria are used to ferment milk into yogurt and cheese – the acid produced by the bacteria thickens the milk in yogurt making  In cheese making, rennet (a variety of enzymes) is added to separate the milk into solid curds and liquid whey (the curds are then pressed into solid cheese) Making Yogurt & Cheese

5  Yeast is used in bread making – as it respires it releases carbon dioxide bubbles which spread through the dough making it rise – any alcohol produced evaporates off in cooking… Making Bread

6  Yeast is a fungus that can live on the surface of fruit – to obtain its energy it feeds on sugars, producing carbon dioxide and water  In a brewery fermenter the growth rate becomes very rapid which means the organism runs out of oxygen because there are so many cells in the reaction vessel  As the organisms run out of oxygen there respiration switches from aerobic to anaerobic – alcohol and carbon dioxide are produced: - C 6 H 12 O 6 → 2C 2 H 5 OH + 2CO 2 + Energy Making Beer & Wine

7  Many people find fermentation economically important – ranging from the manufacture of alcoholic drinks, the baking of bread to the work of agricultural and industrial chemists  Worldwide in 1998, 31 billion litres of alcohol were produced and 93% was from fermentation – in order to obtain maximum alcohol production it is important that the producer of alcohol provides the optimum conditions Yeast Fermentation

8  All living organisms need the best conditions possible if they are to grow and reproduce successfully – changes to, or the absence of, the optimum conditions will usually mean that the organism in question is affected in some way  Yeast is a micro-organism used in the brewing industry to produce beer and wine. Like any organism, the yeast needs energy to carry out its life processes, grow and reproduce – the yeast releases energy from sugar by respiration Yeast Fermentation

9  Carry out the beer experiment – be as precise as possible as you carry out the experiment… Experiment


Download ppt "Microorganisms & Food Production Noadswood Science, 2012."

Similar presentations


Ads by Google