Powerpoint lecture covering the following in a modern, concise format:
Specification Point 5.5 - Understand the role of yeast in the production of food including bread.
Specification Point 5.6 - Practical: investigate the role of anaerobic respiration by yeast in different conditions.
Specification Point 5.7 - Understand the role of bacteria (Lactobacillus) in the production of yoghurt.
Specification Point 5.8 - Understand the use of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of microorganisms.
Complete set of Chapter 7 Lectures are available.
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