YOGURT MAKING

Yoghurt is made using Lactobacillus bacteria. First, equipment is sterilised, and milk is
pasteurised at 85-95°C to kill unwanted bacteria that could spoil the yoghurt or compete with
Lactobacillus. The milk is cooled to 40-45°C, and the bacteria are added. During incubation at
this temperature, Lactobacillus ferments lactose into lactic acid, thickening and souring the milk
to form yoghurt while lowering the pH to prevent harmful microorganisms. The yoghurt is then
cooled to 5°C to stop bacterial activity, and flavourings or fruit may be added before packaging.

BREAD MAKING

In bread making, yeast respires anaerobically, producing ethanol and carbon dioxide. Yeast
enzymes break down starch in flour into sugars for respiration. The carbon dioxide causes the
dough to rise by trapping gas in air pockets. During baking, the ethanol evaporates, and high
temperatures kill the yeast, halting further respiration. This process produces alcohol-free bread.

WINE MAKING

Wine is produced by fermenting sugars in grape juice using yeast. In commercial production,
fermentation occurs in airtight enviroment to maintain anaerobic conditions. Homemade wine
uses fermenters with airlocks that let carbon dioxide escape while blocking oxygen.
Fermentation stops when the alcohol concentration becomes high enough to kill the yeast. The
most common yeast associated with winemaking is Saccharomyces cerevisiae which has been
favored due to its predictable and vigorous fermentation capabilities

BEER MAKING

Beer is made from barley, which contains starch instead of sugars. To convert starch into sugar,
barley seeds are germinated, producing amylase, an enzyme that breaks starch into maltose.
The maltose is then fermented by yeast in a large open vat to produce beer.

ENZYMES AND WASHING POWDER:

Biological washing powders contain enzymes that break down organic stains like fats, oils, and
proteins into smaller, soluble molecules. These enzymes work effectively at lower temperatures,
allowing clothes to be cleaned without the need for high heating, saving energy and money.
This makes biological washing powders ideal for delicate fabrics that cannot withstand high
temperatures.
FRUIT JUICE

Fruit juice is made by squeezing fruit to extract the juice. Chopping the fruit helps release more
juice, but some juice is still lost as not all cells are broken open. Adding pectinase, an enzyme,
breaks down pectin in the cell walls, making them easier to break and releasing more juice.
Pectinase also helps produce clearer juice by breaking down large polysaccharides like pectin,
which can cause cloudiness.

Lactose milk:

Lactose is the sugar found in milk, and human babies produce lactase, the enzyme that breaks
it down. However, in some regions, people lose the ability to produce lactase as they age,
leading to lactose intolerance. This causes digestive issues like nausea, flatulence, and diarrhea
when consuming milk or dairy products. Milk can be made lactose-free by adding lactase, which
breaks down the lactose when left to stand for a while

ANTIBIOTICS:

Antibiotics are substances produced by fungi or bacteria that target bacterial cells, either
disrupting their structure or preventing reproduction. They are effective against bacteria but not
viruses, as antibiotics disrupt bacterial processes like respiration or cell structure, which viruses
do not have. Some bacteria have become resistant to antibiotics, reducing their effectiveness.
Viruses cannot be treated with antibiotics because they lack the cellular structures and functions
targeted by antibiotics, instead using animal cell machinery to reproduce.

BACTERIA USES:

Bacteria are commonly used in biotechnology to produce foods and other useful substances
due to their ability to produce complex molecules. For example, certain bacteria added to milk
produce enzymes that turn it into yoghurt. Bacteria reproduce rapidly, allowing for a quick
increase in the production of chemicals.

PENICILLIN PRODUCTION:

Antibiotics like penicillin are produced in large fermenting tanks filled with a nutrient solution,
typically containing sugars like lactose or corn-steep liquor. The pH is adjusted to 5-6, and the
temperature is maintained at 26°C with air and stirring. A microorganism culture is added, and
after a few days, the microorganisms secrete antibiotics. The nutrient solution is then filtered,
and the antibiotic is extracted through crystallization or other methods. Sterile conditions are
essential to prevent contamination.

FACTORS AFFECTING FERMENTATION:

- Temperature, substrate, absence of Oxygen, yeast

- Industrial fermentation: making of wine, cheese, and etc.
 Commonly prescribed antibiotics are becoming less effective due to a number of reasons:

 overuse and being prescribed when not really necessary

 patients failing to complete the fully prescribed course by a doctor

 large scale use of antibiotics in farming to prevent disease when livestock are
kept in close quarters, even when animals are not actually sick

 These bacteria are commonly known as superbugs and the most common is MRSA (in
antibiotics)
 Ways individuals can help prevent the incidence of antibiotic resistance increasing
include:

 only taking antibiotics when absolutely essential

 when prescribed a course of antibiotics, ensure that the entire course is
completed even if you feel better after a few days.

fermenters are used for large-scale production of products by bacteria and fungi, with
key conditions that need to be controlled for optimal growth. These include maintaining
the pH (usually between 5 and 7) to support enzyme activity, controlling the
temperature (typically 25°C to 37°C), ensuring a sufficient oxygen supply for aerobic
processes, and removing waste products like carbon dioxide. These factors are
carefully monitored to maximize product yield, such as antibiotics or enzymes, while
preventing contamination and inhibiting microbial growth.