{"id":1317,"date":"2017-01-18T22:33:20","date_gmt":"2017-01-18T22:33:20","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/wm-biology2\/?post_type=chapter&#038;p=1317"},"modified":"2024-04-25T18:47:02","modified_gmt":"2024-04-25T18:47:02","slug":"food-from-bacteria","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/wm-biology2\/chapter\/food-from-bacteria\/","title":{"raw":"Food from Bacteria","rendered":"Food from Bacteria"},"content":{"raw":"<div class=\"textbox learning-objectives\">\r\n<h3>Learning Outcomes<\/h3>\r\n<ul>\r\n \t<li>Identify foods in which prokaryotes are used in the processing<\/li>\r\n<\/ul>\r\n<\/div>\r\nAccording to the United Nations Convention on Biological Diversity, <strong>biotechnology<\/strong> is \u201cany technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use.\"[footnote]<a href=\"http:\/\/www.cbd.int\/convention\/articles\/?a=cbd-02\" target=\"_blank\" rel=\"noopener\">http:\/\/www.cbd.int\/convention\/articles\/?a=cbd-02<\/a>, United Nations Convention on Biological Diversity: Article 2: Use of Terms. [\/footnote] The concept of \u201cspecific use\u201d involves some sort of commercial application. Genetic engineering, artificial selection, antibiotic production, and cell culture are current topics of study in biotechnology. However, humans have used prokaryotes before the term biotechnology was even coined. In addition, some of the goods and services are as simple as cheese, bread, wine, beer, and yogurt, which employ both bacteria and other microbes, such as yeast, a fungus (Figure 1).\r\n\r\n[caption id=\"attachment_1325\" align=\"aligncenter\" width=\"700\"]<img class=\" wp-image-1325\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/1223\/2017\/01\/18222822\/Figure_22_05_02abcd-1024x939.jpg\" alt=\"The photo collage shows cheese, wine, beer and bread, and yogurt.\" width=\"700\" height=\"642\" \/> Figure 1. Some of the products derived from the use of prokaryotes in early biotechnology include (a) cheese, (b) wine, (c) beer and bread, and (d) yogurt. (credit bread: modification of work by F. Rodrigo\/Wikimedia Commons; credit wine: modification of work by Jon Sullivan; credit beer and bread: modification of work by Kris Miller; credit yogurt: modification of work by Jon Sullivan)[\/caption]\r\n\r\nCheese production began around 4,000\u20137,000 years ago when humans began to breed animals and process their milk. Fermentation in this case preserves nutrients: milk will spoil relatively quickly, but when processed as cheese, it is more stable. As for beer, the oldest records of brewing are about 6,000 years old and refer to the Sumerians. Evidence indicates that the Sumerians discovered fermentation by chance. Wine has been produced for about 4,500 years, and evidence suggests that cultured milk products, like yogurt, have existed for at least 4,000 years.\r\n<div class=\"textbox tryit\">\r\n<h3>Try It<\/h3>\r\nhttps:\/\/assess.lumenlearning.com\/practice\/dd3170cf-dbdf-4a2d-9265-cdf0fb2d712a\r\n<\/div>","rendered":"<div class=\"textbox learning-objectives\">\n<h3>Learning Outcomes<\/h3>\n<ul>\n<li>Identify foods in which prokaryotes are used in the processing<\/li>\n<\/ul>\n<\/div>\n<p>According to the United Nations Convention on Biological Diversity, <strong>biotechnology<\/strong> is \u201cany technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use.&#8221;<a class=\"footnote\" title=\"http:\/\/www.cbd.int\/convention\/articles\/?a=cbd-02, United Nations Convention on Biological Diversity: Article 2: Use of Terms.\" id=\"return-footnote-1317-1\" href=\"#footnote-1317-1\" aria-label=\"Footnote 1\"><sup class=\"footnote\">[1]<\/sup><\/a> The concept of \u201cspecific use\u201d involves some sort of commercial application. Genetic engineering, artificial selection, antibiotic production, and cell culture are current topics of study in biotechnology. However, humans have used prokaryotes before the term biotechnology was even coined. In addition, some of the goods and services are as simple as cheese, bread, wine, beer, and yogurt, which employ both bacteria and other microbes, such as yeast, a fungus (Figure 1).<\/p>\n<div id=\"attachment_1325\" style=\"width: 710px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1325\" class=\"wp-image-1325\" src=\"https:\/\/s3-us-west-2.amazonaws.com\/courses-images\/wp-content\/uploads\/sites\/1223\/2017\/01\/18222822\/Figure_22_05_02abcd-1024x939.jpg\" alt=\"The photo collage shows cheese, wine, beer and bread, and yogurt.\" width=\"700\" height=\"642\" \/><\/p>\n<p id=\"caption-attachment-1325\" class=\"wp-caption-text\">Figure 1. Some of the products derived from the use of prokaryotes in early biotechnology include (a) cheese, (b) wine, (c) beer and bread, and (d) yogurt. (credit bread: modification of work by F. Rodrigo\/Wikimedia Commons; credit wine: modification of work by Jon Sullivan; credit beer and bread: modification of work by Kris Miller; credit yogurt: modification of work by Jon Sullivan)<\/p>\n<\/div>\n<p>Cheese production began around 4,000\u20137,000 years ago when humans began to breed animals and process their milk. Fermentation in this case preserves nutrients: milk will spoil relatively quickly, but when processed as cheese, it is more stable. As for beer, the oldest records of brewing are about 6,000 years old and refer to the Sumerians. Evidence indicates that the Sumerians discovered fermentation by chance. Wine has been produced for about 4,500 years, and evidence suggests that cultured milk products, like yogurt, have existed for at least 4,000 years.<\/p>\n<div class=\"textbox tryit\">\n<h3>Try It<\/h3>\n<p>\t<iframe id=\"assessment_practice_dd3170cf-dbdf-4a2d-9265-cdf0fb2d712a\" class=\"resizable\" src=\"https:\/\/assess.lumenlearning.com\/practice\/dd3170cf-dbdf-4a2d-9265-cdf0fb2d712a?iframe_resize_id=assessment_practice_id_dd3170cf-dbdf-4a2d-9265-cdf0fb2d712a\" frameborder=\"0\" style=\"border:none;width:100%;height:100%;min-height:300px;\"><br \/>\n\t<\/iframe>\n<\/div>\n\n\t\t\t <section class=\"citations-section\" role=\"contentinfo\">\n\t\t\t <h3>Candela Citations<\/h3>\n\t\t\t\t\t <div>\n\t\t\t\t\t\t <div id=\"citation-list-1317\">\n\t\t\t\t\t\t\t <div class=\"licensing\"><div class=\"license-attribution-dropdown-subheading\">CC licensed content, Shared previously<\/div><ul class=\"citation-list\"><li>Biology 2e. <strong>Provided by<\/strong>: OpenStax. <strong>Located at<\/strong>: <a target=\"_blank\" href=\"http:\/\/cnx.org\/contents\/185cbf87-c72e-48f5-b51e-f14f21b5eabd@10.8\">http:\/\/cnx.org\/contents\/185cbf87-c72e-48f5-b51e-f14f21b5eabd@10.8<\/a>. <strong>License<\/strong>: <em><a target=\"_blank\" rel=\"license\" href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\">CC BY: Attribution<\/a><\/em>. <strong>License Terms<\/strong>: Access for free at https:\/\/openstax.org\/books\/biology-2e\/pages\/1-introduction<\/li><\/ul><\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t\t <\/div>\n\t\t\t <\/section><hr class=\"before-footnotes clear\" \/><div class=\"footnotes\"><ol><li id=\"footnote-1317-1\"><a href=\"http:\/\/www.cbd.int\/convention\/articles\/?a=cbd-02\" target=\"_blank\" rel=\"noopener\">http:\/\/www.cbd.int\/convention\/articles\/?a=cbd-02<\/a>, United Nations Convention on Biological Diversity: Article 2: Use of Terms.  <a href=\"#return-footnote-1317-1\" class=\"return-footnote\" aria-label=\"Return to footnote 1\">&crarr;<\/a><\/li><\/ol><\/div>","protected":false},"author":17,"menu_order":20,"template":"","meta":{"_candela_citation":"[{\"type\":\"cc\",\"description\":\"Biology 2e\",\"author\":\"\",\"organization\":\"OpenStax\",\"url\":\"http:\/\/cnx.org\/contents\/185cbf87-c72e-48f5-b51e-f14f21b5eabd@10.8\",\"project\":\"\",\"license\":\"cc-by\",\"license_terms\":\"Access for free at https:\/\/openstax.org\/books\/biology-2e\/pages\/1-introduction\"}]","CANDELA_OUTCOMES_GUID":"8a462640-0c83-4794-9d36-aaaf5d7159e0, dcc9d7d0-4d21-43c0-b7cc-e57accebf049","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-1317","chapter","type-chapter","status-publish","hentry"],"part":1195,"_links":{"self":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/users\/17"}],"version-history":[{"count":8,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1317\/revisions"}],"predecessor-version":[{"id":8310,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1317\/revisions\/8310"}],"part":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/parts\/1195"}],"metadata":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapters\/1317\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/media?parent=1317"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/pressbooks\/v2\/chapter-type?post=1317"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/contributor?post=1317"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/wm-biology2\/wp-json\/wp\/v2\/license?post=1317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}