Tag: biotechnology and genetic engineering

S. cerevisiae is known for its role in food production. It is the critical component in the fermentation process that converts sugar into alcohol, an ingredient shared in beer, wine, and distilled beverages. It is also used in the baking process as a leavening agent.

Zymase, an enzyme from yeast, changes the simple sugars into ethanol and carbon dioxide.

Penicillin is one of the first and still one of the most widely used antibiotic agents, derived from the Penicillium mold.

Yoghurt is produced through the fermentation of milk by lactic acid bacteria, usually Lactobacillus bulgarius and Streptococcus thermophilus. Acetobacter aceti bacteria are a widespread group of gram-negative, obligate aerobic rods which oxidize ethanol (alcohol) into ethanoic (acetic) acid.

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).