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GCSE Food Preparation and Nutrition · key term
An organism too small to be seen individually with the naked eye. Some are useful in food production, while others cause spoilage or illness.
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Component 1
Revise: Beneficial Micro-organisms and FermentationMicro-organisms are organisms too small to see individually with the naked eye. They are not all harmful: food producers deliberately use selected bacteria and yeasts to make foods with particular flavours and textures.
A microscopic organism, such as a bacterium, yeast or mould, that may grow in food.
Link the micro-organism to its action and the resulting food property: bacteria convert lactose into lactic acid, which changes milk proteins and thickens yoghurt.
For alcoholic drinks, identify yeast as the micro-organism and sugar as the substance converted into alcohol.
Distinguish enzymes from micro-organisms: enzymes do not grow or reproduce; they catalyse reactions.
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