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Microbial Metabolism in Food Production: Fungi, Bacteria & Fermentation

Explore how microorganisms like fungi and bacteria play a crucial role in food production through fermentation processes. Learn about commercial food production, cheese making, and the advantages of using microbes. Discover the importance of genetic engineering in modern techniques.

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Microbial Metabolism in Food Production: Fungi, Bacteria & Fermentation

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  1. FOOD FROM MICROORGANISMS: FUNGI, BACTERIA AND FERMANTATION

  2. OBJECTIVES • Torecallthemethod of nutritionusedbymicroorganisms • Toknowsomeexamples of commercialexploitation of microbialmetabolism

  3. What is heterotroph?

  4. MICROBES CARRY OUT USEFUL METABOLIC PROCESSES • Heterotrophic • Fungi -such as yeastandFusarium- andmanybacteriasaprotrophic

  5. Theenzymes, toxicorexcessproductswhichtheyexcreteof usetohumans • Somemicrobesuseful in foodproduction

  6. Acetobactervinegarmanufacture • Lactobacillusyoghurtandcheeseproduction

  7. ‘Ripening’ bacteriacheeseproduction • Fusariumandmycoprotein

  8. On an enormousscale in specialfactories • Themicrobes culturedseparately addedsterilisedcontainer

  9. Thesecontainers fermentersorbioreactors

  10. ÖZNUR WILL <3

  11. CommercialFoodProduction • Thefermentationprocessesusedtogrowthemicrobesmust be economicalandefficient, andmethodsarealwaysbeingimproved.

  12. Cheeseproduction is a traditionalprocessthat has beenupdatedbytheuse of modern scientifictechniques. • Thecurdsareformedmorequicklyifthecoagulation of themilk protein casein is catalysedby an enzyme. • Traditionallyrenninwasused, extractedfromthestomachcontents of calvesslaughteredformeat.

  13. Geneticengineershavenowproduced a strain of thebacteriumE. • Coliwhichcontainsthe gene fortheenzymechymosin. • Thisenzyme can be usedinstead of rennintoproduce a cheesethat is acceptabletovegetarians.

  14. Thesecondphase of cheeseproductionalsoinvolvestheaction of bacteriaorfungi – hard cheesessuch as Stiltonareformedbybacterialactionfromtheinside, whereassoftcheesesareusuallytheresult of fungalactionfromtheoutside.

  15. Thecharacteristicsmells of strongcheesesareusuallyduetometabolism of fattyacids, sometimesthesame as thosefound on human skin. • Thewarm, moistconditions on thefeetproduceandodourwhichtheproducers of Camembertcheesecall ‘lespieds de dieu’ (God’sfeet). • Breadandbeerareproducedusingyeastto ferment a sugarsource.

  16. NİSA WILL <3

  17. Yeastfromalcoholicfermentation= cattlefood • Fungi form bioreactor-toproducefoodforhumans. • Mycoprotein

  18. Advantages • Producedquickly • Producedcheaply • Takingup a littlearea • Controlledenvironment • Samequality • High protein content • Lowerfatcontent • Easilyshapedandflavoured

  19. CheeseProduction • Pasteurisedmilk • Starterculture “ Lactobacillus” • Milksolids-pressedtoremovewater. • Otherbacteriaandfungi- giveflavour.

  20. Bacteriatheproduction of foodVinegaraerobicfermantation of alcohol

  21. references • http://www.biology-online.org/dictionary/Heterotroph • COMPLETE BIOLOGY FOR IGCSE

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