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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 ?. MICROBES CARRY OUT USEFUL METABOLIC PROCESSES.

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FOOD FROM MICROORGANISMS:

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  1. FOOD FROM MICROORGANISMS: FUNGI, BACTERIA AND FERMANTATION

  2. OBJECTIVES • Torecallthemethod of nutritionusedbymicroorganisms • Toknowsomeexamples of commercialexploitation of microbialmetabolism

  3. What is heterotroph?

  4. MICROBES CARRY OUT USEFUL METABOLIC PROCESSES • Heterotrophic • Fungi -such as yeastandFusarium- andmanybacteriasaprotrophic

  5. Theenzymes, toxicorexcessproductswhichtheyexcreteof usetohumans • Somemicrobesuseful in foodproduction

  6. Acetobactervinegarmanufacture • Lactobacillusyoghurtandcheeseproduction

  7. ‘Ripening’ bacteriacheeseproduction • Fusariumandmycoprotein

  8. On an enormousscale in specialfactories • Themicrobes culturedseparately addedsterilisedcontainer

  9. Thesecontainers fermentersorbioreactors

  10. ÖZNUR WILL <3

  11. CommercialFoodProduction • Thefermentationprocessesusedtogrowthemicrobesmust be economicalandefficient, andmethodsarealwaysbeingimproved.

  12. Cheeseproduction is a traditionalprocessthat has beenupdatedbytheuse of modern scientifictechniques. • Thecurdsareformedmorequicklyifthecoagulation of themilk protein casein is catalysedby an enzyme. • Traditionallyrenninwasused, extractedfromthestomachcontents of calvesslaughteredformeat.

  13. Geneticengineershavenowproduced a strain of thebacteriumE. • Coliwhichcontainsthe gene fortheenzymechymosin. • Thisenzyme can be usedinstead of rennintoproduce a cheesethat is acceptabletovegetarians.

  14. Thesecondphase of cheeseproductionalsoinvolvestheaction of bacteriaorfungi – hard cheesessuch as Stiltonareformedbybacterialactionfromtheinside, whereassoftcheesesareusuallytheresult of fungalactionfromtheoutside.

  15. Thecharacteristicsmells of strongcheesesareusuallyduetometabolism of fattyacids, sometimesthesame as thosefound on human skin. • Thewarm, moistconditions on thefeetproduceandodourwhichtheproducers of Camembertcheesecall ‘lespieds de dieu’ (God’sfeet). • Breadandbeerareproducedusingyeastto ferment a sugarsource.

  16. NİSA WILL <3

  17. Yeastfromalcoholicfermentation= cattlefood • Fungi form bioreactor-toproducefoodforhumans. • Mycoprotein

  18. Advantages • Producedquickly • Producedcheaply • Takingup a littlearea • Controlledenvironment • Samequality • High protein content • Lowerfatcontent • Easilyshapedandflavoured

  19. CheeseProduction • Pasteurisedmilk • Starterculture “ Lactobacillus” • Milksolids-pressedtoremovewater. • Otherbacteriaandfungi- giveflavour.

  20. Bacteriatheproduction of foodVinegaraerobicfermantation of alcohol

  21. references • http://www.biology-online.org/dictionary/Heterotroph • COMPLETE BIOLOGY FOR IGCSE

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