Using Microorganisms

Question 1

Make bread

Answer 1

Yeast
Aerobic resp
CO2 raises dough

Question 2

Making cheese

Answer 2

Bacteria
Mould

Question 3

Making veggie sausages / burgers

Answer 3

Mycoprotein

Question 4

Making beer

Answer 4

Yeast
Anaerobic resp, ethanol

Question 5

Animal kingdom of yeast

Answer 5

Fungi

Question 6

Why microorganisms to make food

Answer 6

Cheap
Fermenters can be used anywhere
Quick growth
Easy manipulation

Question 7

What conditions are controlled in a fermenter

Answer 7

Temp
Oxygen
pH
Nutrition concentration
Agitation
Sterilisation

Question 8

Why and how is temperature controlled

Answer 8

Resp exothermic, x wanna nature enzyme
Cool water pass through water jacket

Question 9

Why and how is agitation controlled

Answer 9

Maintain close contact of microorganisms with O2 and nutrients
Paddles

Question 10

Why is it sterilised, how?

Answer 10

X want others to compete / produce unwanted products
Steam (x toxic unlike disinfectant)

Question 11

Answer 11

A: motor
B: steam inlet
C: cold water jacket
D: paddles
E: monitor
F: cold water inlet
G: product outlet
H: air inlet
I: cold water outlet

Question 12

Yogurt production

Answer 12

1. Pasteurise milk at 90C to kill bacrteria
2. Cool it down to 40C and add in lactobacillus (opt temp for growth, x denature enzyme)
3. Lactobacillus ferments lactose into lactic acid
4. Lactic acid coagulates milk proteins into yogurt
5. Sterilise then add fruits

Question 13

Role of lactic acid in yogurt production

Answer 13

1. Prevent spoilage by other bacteria
2. Denature proteins for easier coagulation