Micro-organisms and Bacteria

Question 1

What does BIOTECHNOLOGY mean?

Answer 1

Using micro-organisms (microbes) in industry to make useful products.

Question 2

In biotechnology, what do we use in the BREWING and BAKING industries?

Answer 2

Yeast

Question 3

In biotechnology, what do we use in the DAIRY industry?

Answer 3

Bacteria

Question 4

In the brewing, baking and dairy industries, what kind of conditions do the microbes need to be kept in?

Answer 4

Anaerobic conditions so that the fermentation pathway takes place.

Question 5

In biotechnology what industry is YEAST used?

Answer 5

Brewing and baking

Question 6

In biotechnology what industry is BACTERIA used?

Answer 6

Dairy

Question 7

As bacteria grows very quickly, what does this mean in industry?

Answer 7

This means you can spend less money growing the bacteria

Question 8

What are lactic acid bacteria used in?

Answer 8

The production of yoghurt and cheese.

Question 9

What do lactic acid bacteria feed on?

Answer 9

The lactose sugar found in milk

Question 10

What do lactic acid bacteria do with the lactose sugar found in milk?

Answer 10

Convert it into lactic acid during the fermentation

Question 11

What is the equation for: LACTIC ACID?

Answer 11

Lactose sugar—(bacteria)—> Lactic acid

Question 12

What does the lactic acid do the milk?

Answer 12

It makes the milk ‘sour’ and causes the milk proteins to clump together making the milk thicken.

Question 13

What can lactic acid be used for?

Answer 13

To turn milk into yoghurt or to thicken the milk in the first stage of cheese making.

Question 14

What is: Lactose sugar—(bacteria)—> Lactic acid?

Answer 14

The equation for lactic acid.

Question 15

What: makes the milk ‘sour’ and causes the milk proteins to clump together making the milk thicken?

Answer 15

Lactic acid.

Question 16

What is used: To turn milk into yoghurt or to thicken the milk in the first stage of cheese making?

Answer 16

Lactic acid.

Question 17

What is the equation for YEAST?

Answer 17

Sugar——–> Carbon dioxide+Ethanol

Question 18

What is step 1 of making yoghurt?

Answer 18

Fresh pasteurised milk is used to ensure as few bacteria as possible.

Question 19

What is step 2 of making yoghurt?

Answer 19

The milk is heated to 73’C to kill remaining bacteria.

Question 20

What is step 3 of making yoghurt?

Answer 20

The milk is cooled to 44’C and lactic acid bacteria are added

Question 21

What is step 4 of making yoghurt?

Answer 21

The bacteria are left to grow at 44’C for four hours which will sour the milk and clump the protein.

Question 22

What is step 5 of making yoghurt?

Answer 22

Once complete the yoghurt is stored at 4’C to slow the growth of the bacteria.

Question 23

What is yeast used for in the baking industry?

Answer 23

Used to make bread- yeast makes carbon dioxide which makes the dough rise.

Question 24

What is yeast used for in the brewing industry?

Answer 24

Making beer- barley grains are germinated to convert their starch into a sugar called maltose.

Question 25

If the temperature is too low, what will happen to yeast?

Answer 25

The yeast won’t respire and make carbon dioxide.

Question 26

If the temperature is too high, what will happen to the yeast?

Answer 26

The yeast will die and will no longer be able to respire.

Question 27

As temperature increases what happens to yeast activity?

Answer 27

Yeast activity increases up to an optimum.

Question 28

If the temperature is higher than optimum, what happens to yeast activity?

Answer 28

As temperature continues to increase, activity decreases and eventually stops.