FOOD FROM MICROORGANISMS FUNGI BACTERIA FERMENTATION Berk Tzemen

FOOD FROM MICROORGANISMS FUNGI, BACTERIA, FERMENTATION Berk Tüzemen Selim Furkan Tekin

HETEROTROPIC AND SAPROTROPHIC Heterotrophic: Most microbes are heterotrophic, they take ready made food from molecules from their environment. Bacteria digested products and then use these products in their metabolism. Saprotrophic: This enzymes they secrete, and any toxic or excess products which they excrete, may be of use to humans. This makes some microbes useful in food production.

FOR EXAMPLE: Acetobacter: In vinegar manufacture Lactobacillus: In yoghurt and cheese production. They growth these bacteria in cheese production. Fusarium: and mycoprotein.

FERMENTATION It uses to growth bacteria for fermenting. This machine sets the suitable condition for fermanting. You just give food and ferment and you wait. For example Ethanol+ oxygen = Ethonic acid

CHEESE First, you buy a bottle of milk. You add Lactobacillus to bottle. Milk solids are pressed to remove water. Other bacteria give the shape of the cheese

VINEGAR First, you can choose a apple or a grape. You add the juice of the apple and the fermenter which is called Acetobacter.

YOGHURT First you take a bottle of milk which is pasteurized Second step is Incubation which the culture of bacteria (Lactobacillus) kept at 45 temperature Finally Cooling.

RECOURCES Our lovely Biology Book http: //tureng. com/search/pasteurisated www. bugday. org/portal/haber_detay. php? hid=137 www. cheese. com www. en. wikipedia. org/wiki/Fermentation www. en. wikipedia. org/wiki/Yoghurt