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