Biotechnology Essays - Dairy Products, Lactobacillaceae, Free Essays

Biotechnology Essays - Dairy Products, Lactobacillaceae, Free Essays Biotechnology: The way we use living organisms to producer useful substances. Many traditional foods, like bread and cheese, are products of biotechnology. Microbes can reproduce and convert raw materials into products very quickly. Many foods, like yoghurt and soy sauce, are products of fermentation technology. Fermentation is the key reaction in many biotechnological processes. Plants continue to act as a source of drugs of important medicinal value. Mr. Salman Al-Kofahi Biotechnology: The way we use living organisms to producer useful substances. Many traditional foods, like .. and .., are products of biotechnology. Microbes can reproduce and convert raw materials into products very quickly. Many foods, like .. and .., are products of fermentation technology. .is the key reaction in many biotechnological processes. .. continue to act as a source of drugs of important medicinal value. Mr. Salman Al-Kofahi Vitamin C: made by fermenting sugars by the bacterium Acetobacter. Carrageen: a red seaweed; used to make a gelling agent that holds foods together. Invertase: used in the sweet industry, made by the yeast Saccharomyces. Citric acid: made by a genetically engineered variety of the fungus Aspergillus niger; used to give flavour and fizz to fruity drinks. Microbial products Mr. Salman Al-Kofahi Vitamin C: made by fermenting sugars by the bacterium . Carrageen: a red seaweed; used to make a ..agent that holds foods together. : used in the sweet industry, made by the yeast Saccharomyces. ...: made by a genetically engineered variety of the fungus Aspergillus niger; used to give flavour and fizz to fruity drinks. Microbial products Mr. Salman Al-Kofahi Pasteurised milk is used because most bacteria are ... The yoghurt is kept at 40C to: reduce the . level give the best . for the Lactobacillus bacterium. Lactobacillus works best in .. conditions. The yoghurt become ready after Yoghurt Mr. Salman Al-Kofahi Pasteurised milk is used because most bacteria are Killed The yoghurt is kept at 40C to: reduce the Oxygen level give the best temperature for the Lactobacillus bacterium. Lactobacillus works best in anaerobic conditions. The yoghurt become ready after hours. Yoghurt Mr. Salman Al-Kofahi Pasteurised milk is used because most bacteria are killed. Lactobacillus bacteria are used to convert milk sugar (lactose) into lactic acid. The low pH and the enzyme chymosin causes the milk protein to thicken into a curd. The cheese is preserved by adding salt. The cheese ripe and bacteria start to break down the proteins and fats in the cheese to give the characteristic texture and flavour. Cheese Mr. Salman Al-Kofahi milk is used because most bacteria are killed. .. bacteria are used to convert milk sugar (lactose) into lactic acid. The low pH and the enzyme .. causes the milk protein to thicken into a curd. The cheese is preserved by adding . The cheese ripe and bacteria start to break down the proteins and fats in the cheese to give the characteristic ..and .. Cheese Mr. Salman Al-Kofahi