Probiotic, Bread, Vinegar, Beverages Production

Probiotics

· What are they? Milk products that contain live, active bacteria (e.g., Lactobacillus, Acidophilus, Bifidobacterium bifidum).
· How do they work?
- They help maintain a healthy balance in your intestines by:
  · Increasing the population of good, helpful microbes.
  · Decreasing the population of harmful microbes (like Clostridium).
- Why are they important?
  · They improve digestion and resistance to illness.
  · They lower the bad effects of harmful substances.
  · They reactivate useful microbes that have been harmed by antibiotics.
- Forms: Found in yoghurt, kefir, sauerkraut, dark chocolate, miso soup, pickles, and microalgae like Spirulina.
- Uses: Also used to treat diarrhoea and in poultry farming.

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Bread Production

· Key Microbe: Baker's yeast - Saccharomyces cerevisiae.
· Process:
  1. Yeast is mixed with flour, water, and salt to make dough.
  2. The yeast ferments the carbohydrates (sugar) in the flour.
  3. This fermentation produces carbon dioxide (CO₂) gas and ethanol.
  4. The CO₂ gas makes the dough rise, giving bread its spongy texture.
· Commercial Use: Yeast is sold in compressed or dry granular form.
· Nutrition: Yeast adds carbohydrates, fats, proteins, vitamins, and minerals, making bread more nutritious.

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Vinegar Production

· What is it? Vinegar is 4% Acetic Acid. It is used for taste and to preserve foods like pickles.
· Two-Step Process:
  1. Fermentation to Alcohol: Yeast (Saccharomyces cerevisiae) ferments fruit juices or sugars to produce Ethanol.
  2. Fermentation to Acid: A mixture of bacteria (Acetobacter and Glucanobacter) degrades the ethanol into Acetic Acid.
· Final Steps: The acetic acid is separated, bleached, pasteurized, and a tiny amount of SO₂ gas is added to make the final vinegar product.

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Beverage Production

· Many drinks are made using microbial fermentation.
Regards 
Mansi


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