FNH 200 Lecture Notes - Lecture 9: Xanthan Gum, Chymosin, Genetic Engineering
3 Jun 2019
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Document Summary
Biotechnology : the application of science and engineering in direct or indirect use of living organisms or their parts in their natural or modified forms. Biotechnology new name for an old process. Practiced in the agriculture/food industries for 1000s years. E. g. yogurt production in india, bread in egypt. Modern food biotechnology far more than just food fermentation, includes the use of probiotics/genetically modified organisms (gmos) for production of ingredients. Suppress growth & metabolic activities of spoilage-causing microflora. Acids (formed in situ ) can lower ph of food. Note: may need additional methods for preservation (e. g. refrigeration, pasteurization, vacuum packaging) Increased nutritional value & availability more nutrition than starting materials. Microbial hydrolysis of cellulose materials that are indigestible by humans. Liberate nutrients from plants (otherwise indigestible in human git: add variety to our food supply/diet. Polypeptides, peptides, free amino acids, amines (cause textural and flavour changes in food) Starter cultures will only grow at their optimum temperature.
