1. Yoghurt Production
   1. 1. Equipment is sterilised - this kills off unwanted bacteria
   2. 2. Milk is pasteurised (heated to 75 degrees, 15 seconds) to also kill of unwanted bacteria
   3. 3. Starter culture is added
   4. 4.Mixture fermented at 40 degrees
   5. 5. Bacteria ferment the lactose sugar in the milk to form lactic acid, causing milk to clot
   6. 6. Eventually solidifies into yoghurt
2. Soy Sauce Production
   1. 1. Cooked Soy Beans & roasted wheat mixed together
   2. 2. Fermentation by Aspergillus Fungus
   3. 3. Fermentation by yeasts
   4. 4. Fermentation by Lactobacillus bacterium
   5. 5. Filtered to remove bits
   6. 6. Pasteurised to kill off the microorganisms
3. Functional Foods
   1. Plant Stanol Esters
      1. Lowers blood cholesterol
      2. Added to spreads
      3. Naturally occuring in plants - commercial use uses bacteria to convert sterols into stanols
   2. Prebiotics
      1. Carbohydrates
      2. Oligosaccharides
      3. A food supply for 'good' bacteria
      4. Special enzyme needed to digest (bad bacteria and humans don't have)
4. Microbial Products
   1. Enzymes
      1. e.g. invertase
      2. Used in sweet manufacture
      3. Converts sucrose into glucose and fructose - tastes sweeter
      4. Less sugar needed
         1. Saves money
         2. Healthier
      5. Produced naturally by yeast "Saccharomyces Cerevisiae"
   2. Chymosin
      1. Cheese made using rennet
      2. Stomach lining of calf
      3. Contains Chymosin enzyme that clots milk
      4. Vegetarian version made from genetically modified microorganisms
      5. Genes taken from calf and put into yeast
   3. Vitamin C
      1. Dietary supplement
      2. Preservative
      3. Acetobacter makes chemical converted into vitamin C
   4. Citric Acid
      1. Flavouring & preservative
      2. Aspergillus Niger creates it comercially
   5. Monosodium Glutamate (MSG)
      1. Flavour enhancer
      2. Made from Glutamic acid
   6. Carrageenan
      1. Gelling agent
      2. Extracted from seaweed
      3. Emulsifier in ice cream, jellies etc