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"Human Utilization of Bacteria and Fungi" Bacteria and Fungi PPT Courseware 3
Review questions:
1. From the study in the first section, we know that bacteria and fungi can harm the health of animals, plants and humans. So, are their existence beneficial to humans?
2. Can you give some examples of bacteria and fungi that are beneficial to humans?
1. Bacteria, fungi and food production
The production and brewing of many foods are inseparable from fermentation technology. Fermentation is inseparable from fungi and bacteria.
fermentation experiment
Add a tablespoon of sugar and a packet of yeast to a cup of warm water and stir. Pour the liquid in this cup into a transparent glass bottle or mineral water bottle, and then add some warm water to the bottle. Deflate a small balloon and place it over the mouth of the bottle. Place the bottle on the windowsill in the classroom and observe the situation in the bottle every day to see if the liquid in the bottle will bubble and whether the balloon will expand.
Explanation of fermentation phenomenon
Yeast is a single-celled fungus that thrives in warm, sugar-rich liquids. When they use sugar to live, they produce carbon dioxide through the decomposition of sugar, so bubbles can be seen in the culture bottle. As the yeast population increases, the gas produced inflates the deflated balloon.
think about it
1. Why are the bread or steamed buns we eat in daily life soft and porous?
The carbon dioxide gas produced by the yeast will form many small holes in the dough, making the steamed buns or bread rise and become soft.
2. Why does the bread or steamed buns produced have no alcohol smell?
The alcohol produced by yeast fermentation evaporates during the steaming and baking process.
think:
1. In summer, what will happen if fresh food is left out for a long time?
2. How do people deal with fresh food that they cannot eat in their daily lives?
3. Why does good food spoil?
2. Preservation of bacteria, fungi and food
1. Causes of food spoilage:
Bacteria and fungi acquire organic matter in food, grow and multiply, causing food spoilage.
2. The core issue of food preservation: preservation
3. The basis of antisepsis: kill or inhibit the growth and reproduction of bacteria and fungi in food.
Observe and think:
Question 1. How many methods of preserving food are there in the picture?
Question 2. Tell us what principles each method is based on?
Question 3. In addition to the above methods, what other methods do you know to prevent food spoilage?
Shiitake Mushrooms: Dehydration Method
Removes moisture to prevent bacterial and fungal growth
Preserved fruits: osmotic preservation method
Use high sugar to remove moisture from fresh fruits
Prevent bacterial and fungal growth
Salted fish: pickling method
Use high salt to remove moisture from fresh fish
Prevent bacterial and fungal growth
3. Fungi and Disease Prevention and Control
1. What are antibiotics?
2. Nowadays, many experts urge not to abuse antibiotics. Do you know why?
In 1928, while studying bacteria, the British bacteriologist Alexander Fleming (1881-1955) discovered that the rest of the culture medium was covered with Staphylococcus aureus colonies, except that there were no Staphylococcus aureus colonies around the Penicillium colonies. .
After in-depth research, it was discovered that Penicillium can produce a substance that kills or inhibits the growth of Staphylococcus aureus - penicillin.
In 1945, Fleming won the Nobel Prize in Medicine or Physiology.
4. Bacteria, clean energy and environmental protection
1. Under aerobic conditions: Bacteria completely decompose organic matter into carbon dioxide and water
2. Under anaerobic conditions: Bacteria decompose organic matter into methane
Principle of sewage treatment: - Use microorganisms to decompose organic matter and remove impurities.
Answer the question: Basic Training
1. The purpose of steaming the glutinous rice first is ____________________.
2. Why does it need to be cooled to 30℃ before adding koji? ____________________.
3. The purpose of adding distiller’s yeast is ____________________.
4. The purpose of digging a depression in the middle is ____________________.
5. The purpose of showering with cold boiled water is ____________________.
Practice to achieve standards
1. The following fungi can be used to make beer ( ).
A. Yeast B. Yeast and Penicillium
C. Aspergillus D. Aspergillus and Penicillium
2. When making kimchi, a special jar must be used, and the mouth of the jar must be sealed with water. The purpose of sealing the mouth of the altar is ( ).
A. Isolate the air and inhibit the growth of bacteria
B. Prevent dust and bacteria from entering the jar and prevent contamination
C. Create an anoxic environment, which is conducive to lactic acid fermentation
D. Prevent gas convection and facilitate anaerobic respiration of acetic acid bacteria.
3. The nutritional value of yogurt is higher than that of milk because during the fermentation process of yogurt, the nutrients in the milk are transformed into nutrients that are easier to digest and absorb, and a variety of vitamins are produced.
A. Yeast B. Acetic acid bacteria
C. Lactic acid bacteria D. Aspergillus
4. Broth culture medium is most suitable for ( ) sterilization or sterilization among the following methods, and skin is most suitable for ( ) disinfection among the following methods.
A. 70% alcohol rubbing method
B. 1% Lysol solution soaking method
C. High pressure steam sterilization method
D. Filtration with bacterial filter
Review old knowledge and analyze examples
Example: Why can you add some "old noodles" left over from the last time you knead the dough when making steamed buns, but not use steamed steamed buns as "leads"? Why should fresh yeast and "old noodles" be replaced frequently?
The most critical step in making steamed buns is to add yeast to the dough. This is because yeast is harmless to the human body, and the carbon dioxide produced by the yeast during its life will also make the steamed buns soft and delicious. When actually making steamed buns, you can use fresh yeast and old noodles as starter. The old dough left over from the last time you knead the dough contains yeast and can be used as a starter for making steamed buns next time. However, the yeast in steamed steamed buns has been killed and cannot be used as a starter. In addition, if the fresh yeast and old noodles are not replaced frequently, the steamed buns will have a sour, musty or other odor due to the large amount of mixed bacteria mixed in for a long time.
Answer: Because the old dough left over from the last kneading contains yeast, and the yeast in steamed steamed buns has been killed and cannot be used as a starter. In addition, if the fresh yeast and old noodles are not replaced frequently, the steamed buns will have a sour, musty or other odor due to the large amount of mixed bacteria mixed in for a long time.
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