Food production with microorganisms, glasshouse and fish farming, selective breeding and genetic modification.
Microorganisms in food production
- Yoghurt — bacteria ferment lactose to lactic acid.
- Bread — yeast respires anaerobically, producing CO₂ that makes dough rise.
- Fermenters are used to grow microorganisms (e.g. for antibiotics or single-cell protein) under controlled conditions: sterile, with temperature, pH and oxygen monitored.
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