The beneficial bacteria that make delicious food - Erez Garty
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Where does bread get its fluffiness? Swiss cheese its holes? And what makes vinegar so sour? These foods may taste completely different, but all of these phenomena come from microorganisms chowing down on sugar and belching up some culinary byproducts. Erez Garty shows how your kitchen functions as a sort of biotechnology lab, manned by microorganisms that culture your cuisine.
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Meet The Creators
- Educator Erez Garty
- Director Stuart Simpson
- Artist Lauren Ellis
- Narrator Addison Anderson
by Noah Tavlin
Noah Tavlin
Lesson in progress
The genomic revolution enables us to modify the activities of microorganisms. Try to think of possible modifications for bacteria and yeasts that will make better and longer lasting kitchen products.
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Leah Eldredge
Lesson completed
Medical microbiologists study diseases, specifically focusing on how they impact microorganisms and how to diagnose, treat, and control them. Mycologists study the properties of fungi such as yeast and mold. They research beneficial uses for, and risks of, various species of fungi.
Alondra Herrera
Lesson completed
What would help these bacteria would be in the development of probiotics, if the microorganisms involved are largely resistant to destruction by technological procedures and can adhere more easily to the intestinal epithelium.
Cherish Little
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adding more yeast
Kyrek McDonald
Lesson completed
in response to Joshua Azad Show comment
i get some data for it to study it all to know more about it to test this theory for it.
Kyrek McDonald
Lesson completed
think of 3 possible modification for bacteria and yeast development of probioictic strains .
Joshua Azad
Lesson completed
if wine didint have the chemicals in it the whole thing would be differnt
Joshua Azad
Lesson completed
if we were in any differnt planet im 100% we will be made up eiffernt and our body wouldnt work the same
Andres Jijon
Lesson completed
it depends on mold
Anthony Galan
Lesson in progress
Yes
Umer Ahmad
Lesson completed
Maybe more yeast.
