Lesson
Lesson-5.1.8- understand the use of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of microorganisms.
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Lesson-5.1.7- understand the role of bacteria (Lactobacillus) in the production of yoghurt.PreviousLesson-5.1.9- understand the methods used to farm large numbers of fish to provide a source of protein, including maintaining water quality, controlling intraspecific and interspecific predation, controlling disease, removing waste products, controlling the quality and frequency of feeding, and selective breeding.Next