Micro-organisms and Bacteria Flashcards

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1
Q

What does BIOTECHNOLOGY mean?

A

Using micro-organisms (microbes) in industry to make useful products.

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2
Q

In biotechnology, what do we use in the BREWING and BAKING industries?

A

Yeast

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3
Q

In biotechnology, what do we use in the DAIRY industry?

A

Bacteria

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4
Q

In the brewing, baking and dairy industries, what kind of conditions do the microbes need to be kept in?

A

Anaerobic conditions so that the fermentation pathway takes place.

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5
Q

In biotechnology what industry is YEAST used?

A

Brewing and baking

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6
Q

In biotechnology what industry is BACTERIA used?

A

Dairy

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7
Q

As bacteria grows very quickly, what does this mean in industry?

A

This means you can spend less money growing the bacteria

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8
Q

What are lactic acid bacteria used in?

A

The production of yoghurt and cheese.

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9
Q

What do lactic acid bacteria feed on?

A

The lactose sugar found in milk

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10
Q

What do lactic acid bacteria do with the lactose sugar found in milk?

A

Convert it into lactic acid during the fermentation

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11
Q

What is the equation for: LACTIC ACID?

A

Lactose sugar—(bacteria)—> Lactic acid

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12
Q

What does the lactic acid do the milk?

A

It makes the milk ‘sour’ and causes the milk proteins to clump together making the milk thicken.

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13
Q

What can lactic acid be used for?

A

To turn milk into yoghurt or to thicken the milk in the first stage of cheese making.

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14
Q

What is: Lactose sugar—(bacteria)—> Lactic acid?

A

The equation for lactic acid.

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15
Q

What: makes the milk ‘sour’ and causes the milk proteins to clump together making the milk thicken?

A

Lactic acid.

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16
Q

What is used: To turn milk into yoghurt or to thicken the milk in the first stage of cheese making?

A

Lactic acid.

17
Q

What is the equation for YEAST?

A

Sugar——–> Carbon dioxide+Ethanol

18
Q

What is step 1 of making yoghurt?

A

Fresh pasteurised milk is used to ensure as few bacteria as possible.

19
Q

What is step 2 of making yoghurt?

A

The milk is heated to 73’C to kill remaining bacteria.

20
Q

What is step 3 of making yoghurt?

A

The milk is cooled to 44’C and lactic acid bacteria are added

21
Q

What is step 4 of making yoghurt?

A

The bacteria are left to grow at 44’C for four hours which will sour the milk and clump the protein.

22
Q

What is step 5 of making yoghurt?

A

Once complete the yoghurt is stored at 4’C to slow the growth of the bacteria.

23
Q

What is yeast used for in the baking industry?

A

Used to make bread- yeast makes carbon dioxide which makes the dough rise.

24
Q

What is yeast used for in the brewing industry?

A

Making beer- barley grains are germinated to convert their starch into a sugar called maltose.

25
Q

If the temperature is too low, what will happen to yeast?

A

The yeast won’t respire and make carbon dioxide.

26
Q

If the temperature is too high, what will happen to the yeast?

A

The yeast will die and will no longer be able to respire.

27
Q

As temperature increases what happens to yeast activity?

A

Yeast activity increases up to an optimum.

28
Q

If the temperature is higher than optimum, what happens to yeast activity?

A

As temperature continues to increase, activity decreases and eventually stops.