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6.1 Using Microorganisms

  • How is yeast used in the production of beer?
  • How would you describe a simple experiment to investigate carbon dioxide production by yeast, in different conditions?
  • Can you interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter (aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation) for the growth of microorganisms?
  • What is the role of bacteria (Lactobacillus) in the production of yoghurt?

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