Biotechnology:
The way we use living organisms to producer useful substances.
Many traditional foods, like bread and cheese, are products of
biotechnology.
Microbes can reproduce and convert raw materials into products
very quickly.
Many foods, like yoghurt and soy sauce, are products of
fermentation technology.
Fermentation is the key reaction in many biotechnological
processes.
Plants continue to act as a source of drugs of important medicinal
value.
Mr. Salman Al-Kofahi
Biotechnology:
The way we use living organisms to producer useful substances.
Many traditional foods, like .. and .., are products of
biotechnology.
Microbes can reproduce and convert raw materials into products
very quickly.
Many foods, like .. and .., are products of
fermentation technology.
.is the key reaction in many biotechnological
processes.
.. continue to act as a source of drugs of important medicinal
value.
Mr. Salman Al-Kofahi
Vitamin C: made by fermenting sugars by the
bacterium Acetobacter.
Carrageen: a red seaweed; used to make a
gelling agent that holds foods together.
Invertase: used in the sweet industry, made by
the yeast Saccharomyces.
Citric acid: made by a genetically engineered
variety of the fungus Aspergillus niger; used to
give flavour and fizz to fruity drinks.
Microbial products
Mr. Salman Al-Kofahi
Vitamin C: made by fermenting sugars by the
bacterium .
Carrageen: a red seaweed; used to make a
..agent that holds foods together.
: used in the sweet industry, made by
the yeast Saccharomyces.
...: made by a genetically engineered
variety of the fungus Aspergillus niger; used to
give flavour and fizz to fruity drinks.
Microbial products
Mr. Salman Al-Kofahi
Pasteurised milk is used because most bacteria are ...
The yoghurt is kept at 40C to:
 reduce the . level
 give the best . for the Lactobacillus bacterium.
Lactobacillus works best in .. conditions.
The yoghurt become ready after
Yoghurt
Mr. Salman Al-Kofahi
Pasteurised milk is used because most bacteria are Killed
The yoghurt is kept at 40C to:
 reduce the Oxygen level
 give the best temperature for the Lactobacillus bacterium.
Lactobacillus works best in anaerobic conditions.
The yoghurt become ready after hours.
Yoghurt
Mr. Salman Al-Kofahi
Pasteurised milk is used because most bacteria are killed.
Lactobacillus bacteria are used to convert milk sugar (lactose)
into lactic acid.
The low pH and the enzyme chymosin causes the milk protein
to thicken into a curd.
The cheese is preserved by adding salt.
The cheese ripe and bacteria start to break down the proteins
and fats in the cheese to give the characteristic texture and
flavour.
Cheese
Mr. Salman Al-Kofahi
milk is used because most bacteria are killed.
.. bacteria are used to convert milk sugar (lactose)
into lactic acid.
The low pH and the enzyme .. causes the milk
protein to thicken into a curd.
The cheese is preserved by adding .
The cheese ripe and bacteria start to break down the proteins
and fats in the cheese to give the characteristic ..and
..
Cheese
Mr. Salman Al-Kofahi