THE BENEFICIAL BACTERIA THAT MAKE DELICIOUS FOOD
THE FOOD MAY TASTE COMPLETELY DIFFERENT,BUT ALL OF THESE PHENOMENA COME FROM TINY ORGANISMS CHOWING DOWN ON SUGAR.
LET'S START WITH YEAST
YEAST ARE SINGLE-CELLED FUNGI
USED TO MAKE BREAD,BEER,WINE
YEAST BREAK DOWN CARBOHYDRATES,LIKE SUGAR,TO GET ENERGY AND THE MOLECULES THEY NEED TO FUNCTION.
THEY HAVE 2 DIFFERENT WAYS TO DO THIS
1 THE OXYGEN-DEPENDENT,OR AEROBIC PATHWAY
2 THE OXYGEN-INDIPENDENT,ANAEROBIC PATHWAY
IN THIS PROCESS,ETHANOL IS PRODUCED IN ADDITIO TO CO2 NO BREAD ISN'T ALCOHOLIC BECAUSE EVAPORATED DURING BAKING
THEY YEAST CONSUME SOME OF THE SUGAR AND PRODUCE CARBON DIOXIDE GAS,OR CO2 AND WATER
BREAD
IN BOTH PROCESSES,THAY CO2 ACCUMULATES AND CREATES TINY BUBBLES
THESE BUBBLES GET TRAPPED BY GLUTEN AND CREATE A SPONGE-LIKE STRUCTURE. THE BREAD ITS SOFT TEXTURE
WINE
WINE-MACKING SET-UP KEEPS THE OXYGEN LEVELS LOW
THE PROCESS OFTEN STARTS WITH WILD YEAST
ALSO REALIES ON YEAST
THE YEAST CONSUME THE SUGAR IN THE GRAPE JUICE,AND AS THE SUGAR LEVEL DROPS,THE ALCOHOL LEVELS RISES
THE ADD CARBON DIOXIDE
YOU GET IT CARBONATED ALCOHOLIC DRINKS,LIKE CHAMPAGNE AND BEER
WINE ALSO INTRODUES
THE SECOND TYPE OF FOOD-PRODUCING MICROORGANISM
ACETIC ACID BACTERIA
BACTERIA
turns a tart compound in grape juice,into softer tasting ones
they have their function too
if there's oxygen around,these bacteria convert the ethanol in wine
CHEESE
TO MAKE CHEESE,MILK IS INOCULATED WITH BACTERIA
THE BACTERIA,GOBBLE UP THE LACTOSE
PRODUCES
LACTIC ACID
ALONG WITH MANY OTHER CHEMICALS
THE MILK MORE AND MORE ACIDIC, ITS PROTEIN START TO AGGREGATE AND CURDLE
THE CHEESEMAKERS USUALLY ADD AN ENZYME CALLED RENNET
NATURALLY FOUND INSIDE OF COWS,GOATS..
DIFFERENT STRAINS OF BACTERIA,MAKE DIFFERENT KINDS OF CHEESE
A SPECIES OF BACTERIA THAT EMITS CARBON DIOXIDE IS WHAT GIVE SWISS CHEESE ITS CHARACTERISTIC HOLES
ANOTHER KIND OF MICROORGANISM TOO
MOULD
CHEESES BRIE AND CAMEMBERT