Bacteria and Making Yoghurt

Question 1

What is Fermentation?

Answer 1

Where microorganisms break sugars down to release energy, usually by aneorobic respiration

Question 2

Name and explain the 6 steps to producing yoghurt
(hint: sterilisation, pasteurised, bacteria, ferment, clot, flavour)

Answer 2

1) The equipment is sterilised to get rid of any unwanted microorganisms
2) The milk is pasteurised (heated to 70 deg c for 15 s) to get rid of any unwanted microorganisms, then cooled.
3) Lactobacillicus bacteria are added and the mixture is incubated (heated to 40 deg c) in a vessel called a fermenter
4) The bacteria ferment the lactose sugar in the milk, forming lactic acid
5) The lactic acid caused the milk to clot and solidify into yoghurt
6) Flavours and colouring are added to the yoghurt before packaged

Question 3

What can microorganisms be used for?

Answer 3

To make very useful things such as penicillin or insulin

Question 4

How are microorganisms grown in industry

Answer 4

Microorganisms are grown in large containers called fermenters, which contain a liquid called culture medium when microrganisms can grown and reproduce

Question 5

What are the conditions inside the fermenter meant to be like?

Answer 5

Conditions inside the fermentation vessels are kept at optiumum levels for growth, therefore the yield of products from microorganisms can be as big as possible