Tag: biotechnology

Alcohol fermentation is done by yeast and some kinds of bacteria. These microorganisms convert sugars into ethyl alcohol and carbon dioxide.

Ergot or ergot fungi refers to a group of fungi of the genus Claviceps. The most prominent member of this group is Claviceps purpurea ("rye ergot fungus"). This fungus grows on rye and related plants, and produces alkaloids that can cause ergotism in humans and other mammals who consume grains contaminated with its fruiting structure.

Penicillium roqueforti is a common saprotrophic fungus. The major industrial use of this fungus is the production of blue cheese, flavouring agents, antifungals, polysaccharides, proteases and other enzymes. The fungus has been a constituent of roquefort, stilton, Danish blue, cabrales and other blue cheese.

There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods.

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae.

Penicillin is produced by strains of the fungus Penicillium notatum and P. chrysogenum. Most of the other antibiotics in clinical use are produced by actinomycetes, particularly streptomycetes (natural antibiotics). 

Serratia is a genus of gram negative, facultatively anaerobic, rod-shaped bacteria of the enterobacteriaceae family. The most common species S. marcescens, is normally the only pathogen and usually causes nosocomial infections.

Sugarcane (Saccharum or Hidnarum) is the main source of commercial ethyl alcohol. Source is extracted from the juice of sugarcane as a commercial product, but this leaves a syrup called molasses which contains glucose and fructose. Ethanol is produced by the fermentation of molasses by using yeast Saccharomyces cerevisiae.

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. During the bread making fermentation process, yeast gives off carbon dioxide and produces enzymes that modify the physical properties of the dough. 

Fermenting agents are Saccharomyces cerevisiae, S.sake, S.ellipsoidens. Molasses and fruit juice are more commonly used in brewing industry. Molasses is a dark coloured syrup left after the extraction of sugar. Yeasts are used as supplement to human food, Brewer's yeast is a readily available source of protein. At present the scientists are thinking of microscopic forms of food  (fungi as a single cell protein) or atleast as food flavouring agent