The Taste of Biotechnology

Beer

• Beer quotes HERE
• Egypt (Figure 1.1) / Medieval (Figure 1.4)
• Modern Process (Box 1.2) vs. Ancient Egypt (Figure 1.6)

Wine and Spirits

• White wine HERE
• Red wine HERE
• Champagne HERE
• Spirits
  • Whisky
  • Vodka
  • Gin
  • Brandies
  • Cognac
  • Rum
  • Liqueurs
  • Cocktail

Bread

Sourdough HERE
Baker's Yeast HERE

Milk Products

Yoghurt HERE
Sour cream butter
Cheese

Cells

• History
  • van Leeuwenhoek HERE and HERE
  • Hooke - cell theory HERE
• Types
  • Prokaryotes (bacteria - Figure 1.8)
  • Archaebacteria (archaeons)
  • Eukaryotes (yeast, fungi (Figure 1.9), plants, animals)
• Sizes
  • Bacteria/yeast/fungi (Figure 1.10)
  • Eukaryotic cell vs. bacteria vs viruses (Figure 1.11)
  • Masses and numbers of molecules (Figure 1.12)
• Bacteria in food production
  • Lactobacillus
    • Sauerkraut
    • Yoghurt (plus Streptococcus)
• Yeast in food and drink production (Saccharomyces cerevisiae - HERE)
  • Bread
  • Beer
  • Wine
• Molds in food production (Penicillium and Brevibacterium)
  • Cheeses
• Mixes in foold production
  • Yeast and bacteria (Candida and Lactobacillus)
    • Sourdough bread

Processes

• Metabolism
  • Catabolism (breakdown of molecules)
    • Oxidation
    • Aerobic (oxygen present)
      • Carbon dioxide produced
    • Anaerobic (oxygen absent)
      • Fermentation
        • Ethanol
        • Lactic acid
        • Butyric acid
        • Acetic acid
    • Glycolysis (aerobic or anaerobic) (Box 1.4 and Figure 1.15a / Figure 1.15b)
  • Anabolism (synthesis of molecules

Molecules

• ATP (HERE) (Cellular gasoline)
• Glucose / Amino Acid / Acetic Acid (vinegar) / Water (Figure 1.5)
• Oxidation requires NAD+ (Figure 1.13) and makes NADH, which must be recycled back to NAD+
• Recycling NADH to NAD+ requires oxygen OR fermentation
• Fermentation is simply a way of making NAD+ in the absence of oxygen
• Solar energy
  • Carbohydrates (HERE)