What You Need to Know
Biotechnology in food production involves genetic modification of crops, microbial fermentation, and enzyme-assisted extraction of plant-based ingredients to improve food quality and reduce environmental impact. This can include the use of microorganisms such as bacteria and yeast to produce fermented foods, and the use of enzymes to extract nutrients from plants.
Steps
- 1.
Koji-based miso (Japan): Aspergillus oryzae fermentation creates umami compounds
- 2.
Quorn mycoprotein (UK): Fusarium venenatum fermentation produces meat substitute
- 3.
Natto (Japan): Bacillus subtilis fermentation creates characteristic slime and flavor
The Science
Primary Reaction
Microbial fermentation and enzyme-catalyzed reactions