Yoghurt-making utilizes bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, which produce lactic acid, ethanal, and extracellular polymers. These components contribute to yoghurt's characteristic thick and smooth texture, serving as an example of biotechnology.
Yoghurt-making uses bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria produce lactic acid and ethanal, and their extracellular polymers create the thick, smooth texture of yoghurt, demonstrating a practical application of biotechnology.
Front | Describe the process of yoghurt-making as an example of biotechnology. |
---|---|
Back | Yoghurt-making:
|
Learn with these flashcards. Click next, previous, or up to navigate to more flashcards for this subject.
Next card: Food production describe microorganism directly make human consumption
Previous card: Bacteria describe process cheese-making biotechnology microorganism feed lactose
Up to card list: A-Level Biology OCR A