Biotechnology to make food Flashcards
How is yogurt made
milk fermented by lactobacillus
lactobacillus converts lactose to lactic acid
acidity denatures milk protein and causes it to coagulate and thicken
What bacteria is used to make cheese
Lactobacillus
What is the process of making cheese
lactobacillus added to milk, coverts lactose to lactic acid.
Once milk is acidified, add rennet which contains chymosin.
rennet coagulated the milk protein (casein) causing it to curd.
flavour made by maturing process
What enzyme is added to the process of making cheese and what is it found in
Chymosin
enzyme found in rennet which is added to the acidified milk.
What is the name of the yeast used in making bread
S. cerevisiae
How is bread fermented
Dough left in a warm place so yeast can respire anaerobically
write the process of anaerobic respiration in yeast
pyruvate —- ethanal—–ethanol
pyruvate decarboxylated to ethanal
ethanal reduced to ethanol by accepting hydrogen ions from reduced NAD
2 enzyme used
pyruvate decarboxylase
ethanal dehydrogenase
what is alcohol a product of
anaerobic respiration of yeast (S. cerevisae)
what grains make beer
germinating
barley grains
what is one difference between the cell structure of a bacteria and a fungal cell
fungal- hyphae
bacterial- circular dna not in nucleus
what is the difference between the cell wall of a fungal cell and bacterial cell
fungal- chitin
bacterial- peptidoglycan
what is fusarium used for
fungus fusarium used to manufacture mycoproteins.
e.g quorn
what are the advantages of using microorganisms
- production of protein can be a lot faster than animal or plant protein
biomass produced has high protein content
production can be altered according to demand
no animal welfare problems
microorganisms good protein source
protein contains no animal fat or cholestrol
microorganisms can easily be genetically modified to adjust amino acid content of the protein
production isnt reliant on seasonal variations
not need a lot of land.
what are the disadvantages of the usage of microorganism
- not wanting to eat fungal protein or food grown on waste
isolation of protein- products need to be islated
protein has to be purified and ensure that it isnt contaminated
microbial biomass can have lots of nucleotides which need to be removed
amino acid profule can be different to traditional animal protein
protein doesnt have taste or texture of traditional proteins sources,
