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USES OF BIOTECHNOLOGY (Alcohol Production (Brewing of beer begun…
USES OF BIOTECHNOLOGY
Alcohol Production
- Brewing of beer begun accidentally by the Sumerians in Babylon 6000BC
- Thought they left a piece of bread in a damp place which resulted in a fermented mash
- Then mashed the cereals with water and found it produced a flavoursome liquid
- 3000BC the Ancient Egyptians were brewing beers made from fermenting dough made from germinating barely
- Romans considered wine to be superior so beer making remained localised in Germany and Holland and wine in Mediterranean
- 1000BC distilled beverages were made in China
- Middle Ages hops were used to produced a much clearer beer
- Beer was safer to drink than water due to unhygienic societal practice
- James Watt during the Industrial Revolution in the late 1700s began the development of refrigeration practices which resulted in an increase in the production of beer
- Pasteur in 1800 found microorganisms are found in the air and in fact found the skin of grapes contained yeasts that were responsible for the production of alcohol
- Christian Hansen isolated a single yeast cell and used artificial growth solution to produce a pure culture
- He identified S.CEREVISIAE (top fermenters) and S.CARLSBERGENSIS (bottom fermenters)
Yoghurt Manufacturer
- Ancient Persians in 400BC used fresh milk in summer and dried milk in winter to make yoghurt
- Theory claims that in 10,000BC a clay vessel full of milk was left in a corner and happened to heat slightly
- The warm climate of the Middle East and the lack of hygienic conditions proved and opportunity for yoghurt to appear
- Made for thousands of years in Eastern Europe and and Western Asia
- Yoghurt uses the process of lactic acid fermentation using the substrate lactose in milk
Bread Manufacturer
- Ancient Swiss settlers had the skill to make bread 10,000 years ago
- Discovered that if you left a piece of bread dough stand a few days before baking then the taste and structure was better
- Ancient Egyptians 4000BC had warmer climates and the wild yeasts in the air were attracted to their grain mixtures leading to the production of leavened bread
- Learned to keep a piece of dough each day to inoculate the next day's bread
- Using wild yeasts from the air to produce bread still occurs today in the production of sour dough bread
- Egyptian ruins grinding stones and baking chambers that were discovered support this theory
- 18th century baker's yeast was produced as a separate product
- When yeast is used in bread making it ferments the sugars to produce carbon dioxide
- Yeast adds flavour and is killed in the cooking process
Cheese Manufacturer
- In ancient times it was a method of preserving food
- 2000BC Arabian merchants put his milk supply into a sheep's stomach as he set across the desert
- The rennet (enzyme) lining the stomach and the heat of the sun caused the milk to curdle