Example 1: Amylase in bread production
Process
Amylase is an enzyme that converts starch into sugar. In bread making, it is added from bacteria or yeast to break down the starch in the flour. This makes it easier for the yeast to use sugar and helps the dough rise better.
Benefits
This speeds up the fermentation process, improves dough rise and texture, and keeps bread fresh for longer.
Risks and challenges
It is important to use the right amount of amylase: too much makes the dough too soft, too little affects the quality. Genetically modified microbes can also cause reservations among consumers.
Examlpe 2: Probiotica in jogurt
Process
Special bacteria (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus) are used to make yogurt. They ferment milk sugar and form lactic acid, which thickens the yogurt and creates its flavor.
Benefits
Yogurt provides probiotics that promote digestion, the immune system, and nutrient absorption.
Risks and challenges
The quality of yogurt depends on the bacterial culture. Poor hygiene can promote unwanted microbes, which can compromise quality and safety.