Megan Nolan

Triple Biology Revision Notes:

Microbes make Useful Products

Advantages of using microbes:

 Rapid growth
 Minimal space required (because of contained growth)
 Predictable products produced (under controlled conditions)
 May be used together with a bi-product of another process to produce useful products (may
grow on waste materials from other processes)

The production of yoghurt:

Pasteurised, sterilised milk is used to avoid any unwanted microbes. When sterilised, the milk is
heated to 72oC as it kills most of the pathogenic bacteria, without compromising the taste. However,
this is not hot enough to kill food spoilage in the milk, and the food can still go off.

The milk is then mixed with specially cultured bacteria and kept to the right temperature-30o- for the
enzymes to work.

The enzymes in the bacteria ferment the sugar from the milk- lactose- into lactic acid, which gives
the sour taste and makes the product semi- solid.

The production of bread:

The production of bread involves mixing yeast, sugar and flour (made from wheat) and leaving them
somewhere warm. The bread is then kneaded to introduce oxygen for aerobic respiration. The yeast
then respires with this oxygen, producing carbon dioxide (fermentation). The carbon dioxide gas
bubbles through the dough and causes it to rise.

There are many factors which affect the rate of fermentation in yeast, including the amount of yeast,
the temperature, and the availability of glucose.

 The enzymes work best in a certain temperature, therefore the temp will affect the rate of
fermentation
 The more yeast there is, the quicker the process of fermentation
 The more glucose available, the quicker the yeast can respire, and therefore the quicker the
process of fermentation
 The availability of oxygen also affects it in the same way

Biological washing powders:

Biological washing powders contain enzymes found in the digestive system:

 Lipases- for breaking down fats

 Proteases- for breaking down proteins
 Carbohydrases- for breaking down carbohydrates.

These enzymes make it easier to remove food from clothes as they break it down (/ ‘digest’ it).

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 Megan Nolan

The production of antibiotics/ penicillin:

Penicillin is secreted by fungi, which can be grown commercially. The fungi are placed in a fermenter,
along with other nutrients, such as glucose (for respiration). The antibiotic is secreted into the
surrounding liquid and tapped off through the tube at the bottom.

Within the fermenter, yeast grows and multiplies, and at the end of their lifecycle, they produce
antibiotics which are secreted into the liquid.

Motor and stirrer- Used to stir the

contents and ensure that the yeast and
nutrients mix.

Cooling water- To keep the fermenter at

optimum temperature, which is about
30oC

Sterile air- To make sure the yeast doesn’t

respire anaerobically and produce
alcohol.

Temp and pH monitors- make sure the

conditions are ideal for the yeast to
function properly

Nutrients- Such as glucose (for

respiration), or amino acids (this is what
yeast is made out of).

Enzymes:

Enzymes are biological catalysts which reduce the required temperature and for reactions; if
enzymes were not used, then companies would have to use expensive, energy demanding
equipment.

Protease and Pectinase:

Protease enzymes are found in the digestive system in the body and break down proteins. These
enzymes are not developed in babies, and are therefore placed in their food to digest it before it has
entered the baby’s system.

Pectinase is an enzyme used for extracting fruit juices. Pectin is the ‘glue’ that holds cell walls
together, and pectinase breaks down the pectin. If the pectin is broken down, more juice can be
extracted easier from the fruit.

Pectinase is the same enzyme which bio-degrades leaves etc. on the ground outside.