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Uses of microorganisms

The document outlines the uses of microorganisms in food production, specifically in making bread and yogurt, highlighting the processes involved and the benefits of lactic acid in yogurt preservation. It also discusses modern methods of food production aimed at increasing efficiency and quantity, including the use of machinery, fertilizers, and hydroponics. Additionally, it covers fish farming practices, their advantages and disadvantages, emphasizing the importance of improving water quality and reducing competition.

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6 views

Uses of microorganisms

The document outlines the uses of microorganisms in food production, specifically in making bread and yogurt, highlighting the processes involved and the benefits of lactic acid in yogurt preservation. It also discusses modern methods of food production aimed at increasing efficiency and quantity, including the use of machinery, fertilizers, and hydroponics. Additionally, it covers fish farming practices, their advantages and disadvantages, emphasizing the importance of improving water quality and reducing competition.

Uploaded by

far.iimeg
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPSX, PDF, TXT or read online on Scribd
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Uses of

microorganisms
Making bread
• Anaerobic respiration of yeast produces Carbon dioxide.
• During bread making the carbon dioxide produced by yeast in the
dough causes this dough to rise.
• The rise is more significant after baking.
Making yoghurt
1- Milk is pasteurized at 85-95ºC for 15-30 minutes.
(This high temperature kills any pathogenic microorganisms in milk by
denaturing their enzymes).
2- Milk is cooled to 45ºC and mixed with culture of lactobacillus bacilli
(cooling prevents denaturing the enzymes of Lactobacillus & this
temperature is the optimum temperature for Lactobacillus enzymes)
Making yoghurt
3- Mixture is kept at this temperature for several hours (Enough time
for lactobacillus enzymes to convert lactose into lactic acid & coagulate
milk proteins at optimum temperature)
4- Thickened yoghurt is cooled to 5ºC. (This reduces enzyme activity of
decomposers and pathogenic microorganisms)
5- Flavors and fruits are added to yoghurt before packaging.
Making yoghurt
• Yoghurt has low pH due to the presence of lactic acid.
• This denatures enzymes of decomposers and pathogenic microorganisms
which makes yoghurt easy to preserve.
Modern methods of
food production
Modern methods of food production
• To meet the increasing demands for food due to increased population
sizes, there are continuous trials to increase efficiency and quantity of
food production
Increasing quantity & efficiency of food
production
1. Using modern machinery.
2. Plowing to aerate the soil.
3. Adding fertilizers to supply the soil with nutrients.
4. Adding pesticides: either chemical pesticides or biological control
Increasing quantity & efficiency of food
production
5. Adding Calcium Carbonate (liming): neutralizes acidity and improves
soil structure.
6. Crop rotation: growing different crops on the same land every
season, this reduces the chances of crop diseases.
Increasing quantity & efficiency of food
production
7. Greenhouses where factors affecting photosynthesis are controlled
(temperature, CO2 concentration, light intensity, water availability &
mineral ion concentration in soil)
Increasing quantity & efficiency of food
production
Hydroponics: It is a very recent method of growing plants in glass houses.
• This involves removing the soil which is replaced by a solution containing mineral
ions.
• Removing the soil reduces the risk of diseases caused by organisms living inside
the soil.
Fish farming
Fish farming is a method to produce large quantities of fish grown in
water tanks with optimum conditions. This achieved through:
• Improving water quality
• Reducing competition
Improving water quality
Ensuring proper oxygenation:
- By allowing water to circulate through cages.
- Using paddles under cages for rapid circulation of water.

Ensuring proper nutrition:


-By offering small frequent meals to avoid accumulation of wastes causing
eutrophication.
- By offering high protein diet.
Improving water quality:
3- Removal of wastes using filters.
4- Removal of dead fish to prevent decomposition & spread of diseases.
5- Adding antibiotics to kill bacteria.
Reducing competition:
1- Intraspecific competition means competition with organisms from the same
species.

This is achieved by:


- Using large sized tanks to reduce competition for space
- Offering enough food to reduce competition for food
Reducing competition:
2- interspecific competition means competition with organisms from different
species which includes predation.

This is achieved by:


- Placing only one species of fish per cage.
- Using hanging nets around each cage to prevent entry of other fish.
- Covering cages by nets to prevent birds from attacking fish.
Advantages of fish farming over wild
catching:
1- Less risk to fishermen.
2- Guaranteed harvest.
3- Avoid depletion of wild fish due to overfishing.
Disadvantages of fish farming:
1- Antibiotics may cause harm to humans eating fish.
2- Escape of nutrients may lead to Eutrophication.
3- Escape of farmed fish might cause unfair competition with fish from
the same species in the wild, predation of other species or spread of
diseases.
The End

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