History of Biotech Ancient bread baking Wine brewing Cheese making Yogurt fermentation Animal and plant breeding.

Slides:



Advertisements
Similar presentations
Lactic Acid Fermentation
Advertisements

Unit Food Science. Problem Area Processing Animal Products.
1 BOEPPLER Pierre Erasmus 2008/2009 Presentation processing lines 04/06/2009 Process line of yogurt in France.
LACTIC ACID FERMENTATION. Lactic acid fermentation is the process of degradation of the feast to lactic acid. As a result glycolizis (in anaerobic conditions),
FERMENTATION Classical Biotechnology Humans have been using this technology for centuries Involves harnessing the wastes of bacteria and/or yeast for.
Microorganisms & Food Production
Yogurt And Other Products. Yogurt Semi-solid fermented milk product which originated centuries ago in Bulgaria Consistency, flavor and aroma may vary.
Yogurt is one of the fermented dairy product The word yogurt comes from a Turkish word meaning to curdle or to thicken. Can be made from cow milk, goat.
Aida Rogonich, Cristina Botello, Jacqueline Enriquez, Sarah Wolberg, Takira.
Cellular Respiration Aerobic Anaerobic Respiration Respiration.
Sub-topic A Living factories
ABBOTTS BIOTECHNOLOGY.
BIOTECHNOLOGY Any technological process that uses living things to make or modify products or processes.
Fermentation allows glycolysis to continue.
Unit 6--Microbiology Chapter 19 continued. Microorganisms & You A. Competition: Food for heterotrophs typically are carbon- based macromolecules: Carbohydrates,
Using microorganisms in food production
Micro-organisms and Humans Ecosystems Unit, Feb. 28 th 2005.
Regents Biology Cellular Respiration Harvesting Chemical Energy ATP.
Microbiology of Fermented Foods and Beverages By: Momina Masud
A continuation of Glycolysis
Cell Energy and Enzymes Cell Metabolism Metabolism Metabolism The ________________occurring within a living cell The ________________occurring within a.
Microorganisms used in food production
PUTTING MICROBES TO WORK Thursday, April 14. What role DO microbes play in industry?
Chapter 3: Section 3 Energy for Life.
Steps in Aerobic Respiration n An animal eats food containing sugar n Energy from glucose is used to make a valuable chemical called ATP n Mitochondria.
Cellular Respiration mages/Issues/2013/May/b- cells.jpg?mw=900.
1 History of Biotechnology 2 Food Production Microorganisms have been used to produce foods like: yogurt, cheese, rootbeer, wine Came about by accident:
Biotechnology. Objectives Explain how biotechnology has improved the process of making cheese.
MICROBES CAN MAKE USEFUL PRODUCTS
ENERGY FOR LIFE. Trapping and Using Energy  Metabolism  The total of all chemical reactions in an organism  The chemical reactions of metabolism need.
Cell Energy. Energy from the sun Plants use the sun’s energy to make sugar. The sugar is called “glucose”. Glucose is stored in the plant and used by.
Cellular Respiration and Photosynthesis. ATP Adenosine Triphosphate Main energy source for animal cells Energy is stored in the bonds between phosphate.
Living Factories Biotechnology SG Biology. Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities.
Good Microbes Fermentation Process. Goal of Metabolism Utilize food (sugars) in order to store energy in the form of ATP. Differences between prokaryotes.
4.6 Fermentation KEY CONCEPT Fermentation allows the production of a small amount of ATP without oxygen.
Institute of Technology of Cambodia
Note Sheet 17 – Uses of Microorganisms. What is a microorganism? Microorganism – a single-celled organism too small to see without the use of a microscope.
II. Anaerobic Respiration
Ch. 7: Cellular Respiration Getting Energy from food.
Industrial Uses of Enzymes Washing powders food manufacture Drink manufacture.
MISS: SALSABEEL H. AL JOUJOU. Objectives-: Be able to produce of yoghurt using Lactobacillus delbrueckii and Streptococcus thermophilus.
Commercial uses of cells
Fermentation and alcohol production
Food Preservation Techniques Preservatives Added Canning Freezing Dehydration Irradiation Freeze-Drying Packaging Fermentation.
Microbiology of fermented foods. Microbiology of Fermented Foods - Any partial breakdown of carbohydrates taking place in the absence of oxygen. - major.
What if there is not enough or no O 2 present? Alcoholic Fermentation (Yeast) Pyruvate + NADH → Ethanol + NAD + CO 2 Used in baking, beer & wine production.
Unit C3-8 Food Science. Problem Area 3 Agricultural Processing Systems.
The Fermentation of Food Chapter 22 The good, the bad, and the smelly.
Biology Respiration.
Cell Notes Part 4. How do cells use energy? o All of the activities of an organism involve chemical reactions in some way. The total of all chemical reactions.
PHOTOSYNTHESIS AND RESPIRATION.
KS4 Biology Biotechnology 1.
Use of microorganisms in food production
Microorganisms & Biotechnology
Standard 11 Fermentation.
1/3/17 HAPPY NEW YEAR! Aim: How can we determine how all organisms get energy? Launch: HW: Homework on back of launch “Cellular Respiration. DUE TOMORROW.
National Biology Properties of micro-organisms and their use in industry a: Yoghurt and Cheese.
Fermentation allows Glycolysis to continue making ATP when oxygen is unavailable.
BIOTECHNOLOGY Any technological process that uses living things to make or modify products or processes.
3.3 Energy for Life.
Biotechnology Living Factories G Davidson.
Fermented milk products
Role of yeast in chocolate production: The initial anaerobic, low ph and high sugar conditions of the pulp favor yeast activity.
CELLULAR RESPIRATION.
Comparison of aerobic and anaerobic respiration
Cellular Respiration Harvesting Chemical Energy
“Biotechnology – A Great New Frontier”
Episode 4: Fermentation
Presentation transcript:

History of Biotech Ancient bread baking Wine brewing Cheese making Yogurt fermentation Animal and plant breeding

Yogurt

Yogurt is produced by the controlled fermentation of milk by two species of bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.

Yogurt The sugar in milk (called lactose) is fermented to acid (lactic acid) and it is this that causes the characteristic curd to form. Streptococcus thermophilus brings the pH of the milk down to 5.5 Lactobacillus bulgaricus converts lactose to lactic acid

Yogurt The two bacteria have a mutually stimulating effect on one another. Proteolytic enzymes from L. bulgaricus break down milk proteins into peptides.

Yogurt These peptides stimulate the growth of S. thermophilus which in turn produces formic acid and carbon dioxide These are growth stimulants for the L. bulgaricus.

Yogurt At the end of the incubation pH may fall to as low as 4.2 – 4.4 The lactic acid coagulates the remaining milk proteins, causing the yogurt to thicken.

Yogurt Acetaldehyde, a metabolic by product of both species, gives raw yogurt its characteristic flavor.

Yogurt Incubation takes 12 hours at 45 o C to reach the set point of natural yogurt Sugar, color, and fruit pulp is often added to increase popularity of product.

Milk proteins peptides Streptococcus thermophilus Lactobacillus bulgaricus Proteolytic enzymes formic acid + CO 2 lactic acid acetaldehyde