BRAINCAKEMicroorganisms in Food Production
Microorganisms have been used to make food for thousands of years. Their metabolism changes the raw material into a product with a new taste, texture or keeping quality.
Bread: yeast (Saccharomyces cerevisiae) is mixed with flour, water and sugar. Yeast respires the sugars, and the carbon dioxide produced makes the dough rise. Any ethanol evaporates during baking.
Brewing (beer and wine): yeast respires sugars anaerobically (alcoholic fermentation), producing ethanol. In beer the sugars come from germinated barley; in wine they come from grapes.
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More in Cloning and Biotechnology
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All 21 lessons in Cloning and Biotechnology · All OCR A-level Biology topics