2. Saccharomyces and Food Production Saccharomycesis a genus in the kingdom of fungi that includes many species of yeast. One of the most commonly used funguses in biotechnology is SaccharomycesCerevisiae. Brewing Alcohol Eg. Wine and beer Wine and beer are brewed using yeast from the genus saccharomyces. Alcoholic Fermentation in General: * Fermentation is a chemical conversion of carbohydrates into ethanol and carbon dioxide. When oxygen is absent, the yeast switches to anaerobic cell respiration aka fermentation
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4. Saccharomyces in Beer Production 1. Barley grains germinate AMYLASE is produced 2. Barley seeds dried after few days Kill them and preserve the amylase dried, semi-germinated barley seeds= MALTED BARLEY 3. Mix malted barley with other sources of starch, selected variety of yeast and water into a vat -Hops added for flavoring -amylase from malted barley digests starch to release MALTOSE - Yeast converts to ethanol (anaerobic cell respiration) * In the case of Guiness Beer Production… -Barley is roasted before the fermentation (gives color and flavor) - Healthier, less calories (198kcal)
5. Saccharomyces in Baking Smart way of saying “yeast” is… SACCHAROMYCES Fermentationtakesplace and releases Carbon dioxide and Ethanol. Carbon dioxiderises thedough, increase its volume Ethanol is evaporated Oven heat eventually kills the yeastSTOP Fermentation.
6. Saccharomyces in Soy Sauce Production It takes6 months to make soy sauce. It involves a fungus calledAspergillusOryzae(sounds and looks like asparagus, but apparently its not. So its kinda like asparagus spell from Harry Potter) How to make: Cook and mix with ground toasted wheat grains 2. Inoculate with asperigillus (produces immunity) 3. Few days later, transfer into vats with salt solution 4. Asperigillus ferments the starch and proteins into alcohol, organic acid, sugars and amino acid 5. Filter and pasteurize BOOM HOME MADE
7. Preservation of Food Acid Eg.Vinegar (contain ethanol acid) - Microbes cannot grow at low pH - Yoghurt made when bacteria convert lactose in milk to lactic acid reduce pH of milk preserve milk Salt (Sodium Chloride) - Added to create high salt concentration that microbes CANNOT grow - Microbes killed in high salt concentration water is drawn out of them by osmosis Sugar Eg. HONEY <3 , Jam - Honey is naturally preserved high sugar content - If enough sugar, food can be preserved
8. Food Poisoning Most common form of food poisoning is caused by certain strains of: STAPHYLOCOCCUS AUREUS General Symptoms: vomit, nausea, diarrhea within few hours Method of Transmission: if the food contains strain of S aureus (in above 4 deg.) bacteria multiply Eg.poultry, meat, egges, salads, puddings, sauces and bakery products containing cream Treatment: Aim:replace substance lost in diarrhea/ vomit Oral Rehydration Fluids: dilute solution of mineral ions Intravenous Fluid: only given when vomiting prevents rehydration Antibiotics: only given if the infection is serious and has spread from the intestine into the blood
