Question

Visit any bakery or milk chilling center near to your school with the help of your teacher or parents. Learn about some techniques to culture and usage of some microorganisms and prepare a note on them.

Answer 1

Hint: Bread is the most popular bakery component. In the production of bread and other baking products, Baker's yeast, also known as Saccharomyces cerevisiae, is used. It allows the dough to rise, which makes the bread moist and fluffy. Owing to their ability to ferment ethanol and carbon dioxide sugars, they are most commonly used in the food industry.

Complete answer:
The key method used is fermentation and baking in the bakeries.
Fermentation is carried out using a yeast (Saccharomyces cerevisiae) microorganism that is used by bakers to lift the dough. Osmotolerant yeasts are typically used for doughs with a lot of sugar. Yeast, which can transform glucose and fructose into carbon dioxide and alcohol, is used for baking bread.
Yeast prefers a slightly acidic atmosphere with a pH of about 4.5-6.0 and during the early stages of baking, it generates carbon-dioxide gas. The carbon dioxide saturated the solution and then found its way to bubbles of nitrogen gas that increased in size and extended the dough.
The colder the temperature, the faster the expansion, the higher the yeast.
To accelerate yeast development, the use of potatoes, eggs, or sugar in the dough to make bread is known.
Chilling is needed in the milk chilling center to- Restrict bacterial growth, reduce micro-induced changes, and optimize shelf life.

Note: Microorganisms are useful for food processing, wastewater treatment, biofuel production, and a wide variety of chemicals and enzymes. As model organisms, they are invaluable in science. In combat and bioterrorism, they have been weaponized and even used.