Index

 Acknowledge
 Introduction
 Importance of fungi in human
use
 Diseases caused by fungi
 Defination of yeast
 Types of yeast
 Fermentation
 Advantages of fermentation
 Experiment
 Conclusion
 Bibliography


1|Page
 ACKNOWLEDGMENT

I would like to express my sincere thanks to the Principal, Mrs.

Geetha Jayachandran, and the Vice Principal, Mrs. Meenakshi
Vaidyanathan, for giving me this opportunity to carry out the
experiments.

I would like to render my unwavering gratitude to my physics

teacher, Mrs. Revathi, for constantly encouraging me to carry out
these experiments and giving me all the inputs required.

I would like to express my heartfelt gratitude to my parents for

always supporting me and to my friends for supporting me
throughout the experiment.

I would also like to thank all the Lab Assistants for helping me in
every step of the process.

2|Page
 CERTIFICATE
This is hereby to certify that, the original and genuine
investigation work has been carried out to investigate
about the subject matter and the related data collection
and investigation has been completed solely, sincerely
and satisfactorily by Hardik of CLASS XII A,
Kautilya Education Academy Shajapur,regarding his
project titled “ Preparation of soyabean milk and its
comparition with natural milk”.

Teacher’s Signature

3|Page
 Introduction
MICROORGANISM:
A microorganism, or microbe, is a microscopic organism, which may
exist in its single-celled form or in a colony of cells. Microscopic
organisms are found all around us and even inside our bodies.
Microorganisms are the main sources of enzymes, the efficient and
specific biocatalysts, which are applied in different industrial sectors,
such as food, animal feed, personal care, detergents, textile and
paper, biofuels, and others.

The classification is broad and

includes both microorganisms
that are capable of replication
outside of any host and those
that require a host to survive.
They range in size from less
than 100 nm to almost a
millimeter. The further
classification of microorganisms
can be rooted in a number of different frameworks but with the
advent of DNA sequencing, a common framework has evolved to
allow for relationships to be built across all of these different
microorganisms.

4|Page
 IMPORTANCE OF FUNGI FOR HUMAN USE

• Yeasts are crucial for the fermentation process that makes

beer, wine, and bread. Fermentation occurs in the absence
of oxygen and allows the first step of cellular respiration,
glycolysis, to continue.
• Some fungi are used in the production of soy sauce and
tempeh, a source of protein used in Southeast Asia.
• Fungi can produce antibiotics, such as penicillin. Antibiotics
are important medicines that kill bacteria, and penicillin was
the first identified cure against many deadly bacterial
species. Antibiotics only treat bacterial diseases; they can
not be used to treat viral or fungal diseases.
• Mushrooms are fungi that are eaten by people all over the
globe.
• Saccharomyces cerevisiae, a single-celled fungus called
brewer's or baker's yeast, is used in the baking of bread and
in making wine and beer through fermentation.

DISEASES CAUSED BY FUNGI

5|Page
Some common diseases are :
 Fungal nail infections
 Ringworm
 Vaginal candidiasis
 Candida infections of the mouth, throat, and esophagus

Diseases that affect people with weakened immune systems:

 Aspergillosis
 Candidiasis
 Candida auris infection
 Cryptococcus neoformans infection
 Invasive candidiasis
 Mucormycosis
 Pneumocystis pneumonia (PCP)
 Talaromycosis

Other diseases and health problems caused:

 Fungal eye infections

 Mycetoma
 Sporotrichosis

6|Page
YEAST
Yeasts are eukaryotic single-celled
microorganisms classified as members
of the fungus kingdom. Most yeasts
reproduce asexually by mitosis, and
many do so by the asymmetric
division process known as budding.
Individual yeast cells multiply rapidly
by the process of budding, in which a
new cell begins as a small bulge along
the cell wall of a parent cell. In the
presence of an abundant food source,
huge populations of yeast cells gather. The cells often appear as long
chains with newly formed cells still attached to their parent cells, due
to the short budding time of two hours.

Domain: Eukaryota

Kingdom: Fungi

Scientific Name:Saccharomyces cerevisiae

Yeasts are chemoorganotrophs, as they use

organic compounds as a source of energy
and do not require sunlight to grow. Yeast
species either require oxygen for aerobic
cellular respiration or are anaerobic, but
also have aerobic methods of energy
production. Yeasts grow best in a neutral or
slightly acidic pH environment.When yeast

7|Page
decomposes organic matter, several useful chemical reactions take
place. Yeast consumes carbohydrates as its food source.

8|Page
 Types of yeast
Through the selection of strains and development of propagation
techniques, more specific applications of yeast are now being found
in many different industries. The four types of yeast commonly used
for industries are:

 Baker’s Yeast
 Nutritional Yeast
 Brewer’s Yeast
 Distiller’s and Wine Yeast

9|Page
 Fermentation
During such anaerobic conditions, yeast convert carbohydrates—
starches and sugars—to alcohol and carbon dioxide gas. This process
is known as fermentation.

Fermentation is a metabolic process that produces chemical changes

in organic substrates through the action of enzymes. Anaerobic
respiration involves the breakdown of carbohydrates in the absence
of oxygen. In yeasts, fermentation results in the production of
ethanol and carbon dioxide.

The fermentation process of yeast is caused by

enzymes, catalysts in chemical reactions similar to
the digestive enzymes in the human body. Certain
enzymes in yeast act on starch to break down the
long chainlike molecules into smaller units of
sugar.

A fermenter is an enclosed and sterilised vessel

that maintains optimal conditions for the growth
of a microorganism. The microorganism
undergoes fermentation to produce large
quantities of a desired metabolite for commercial
use. Product can be collected from a fermenter
after a fixed amount of time or ongoing.

In batch cultivation, the microorganism goes

through all the stages of growth prior to the collection of product. In
continuous cultivation, the microorganism is maintained at a peak
rate of growth.

10 | P a g e
ADVANTAGES OF FERMENTING
Fermented foods have been associated with several positive health
effects, including improved digestive health, stronger immunity, and
increased availability of beneficial nutrients. Some of these in detail
are:

1. Mental health: A few studies have linked the probiotic strains

Lactobacillus helveticus and Bifidobacterium longum to a
reduction in symptoms of anxiety and depression. Both
probiotics are found in fermented foods.
2. Weight loss: While more research is needed, some studies
have found links between certain probiotic strains — including
Lactobacillus rhamnosus and Lactobacillus gasseri — and
weight loss and decreased belly fat.
3. Heart health: Fermented foods have been associated with a
lower risk of heart disease. Probiotics may also modestly
reduce blood pressure and help lower total and “bad” LDL
cholesterol.

Exprimient
11 | P a g e
 GROWING YEAST: SUGAR FERMENTATION

ABOUT THE PROJECT

The project aims to focus on the optimum conditions required for
yeast to live, reproduce and ferment. It also gives proof to the fact
that one of the byproducts of fermentation is Carbon dioxide.

It will also further clarify that fermentation produces odor and that is
generally characterized by foaming in the vessel yeast is allowed to
ferment.

AIM:
The purpose of my experiment is to examine the effects of sugar and
warm water on yeast. The project was done to determine if warm
water and sugar cause fermentation in yeast.

MATERIALS:
 3 Clear glass cups
 2 Teaspoons sugar
 Water (warm and cold)
 3 Small dishes
 Permanent marker
Procedure
12 | P a g e
  Fill all three dishes with about 2 inches of cold
water
 Place your clear glasses in each dish and label them 1, 2, and 3.
 In glass 1, mix one teaspoon of yeast, ¼ cup of warm water, and
2 teaspoons of sugar.
 In glass 2, mix one teaspoon of yeast with ¼ cup of warm
water.
 In glass 3, place one teaspoon of yeast in the glass.
 Observe each cups reaction.
=

RESULT:
The warm water and sugar in glass 1 caused foaming due to
fermentation.

REASON:
Fermentation is a chemical process of breaking down a particular
substance by bacteria, microorganisms, or in this case, yeast.

The yeast in glass 1 was activated by adding warm water and sugar.
The foaming results from the yeast eating the sucrose. Typically, the
sugar fermentation process gives off heat or gas as a waste product.
In this experiment glass, 1 gave off carbon dioxide as its waste.

Yeast microbes react differently in varying environments. When

yeast is mixed with sugar and cold water, I did not get the same
results. The environment matters, and if the water were too hot, it
would kill the yeast microorganisms.

13 | P a g e
The yeast alone does not react until sugar and warm water are
added and mixed to create the fermentation process. To further
investigate how carbon dioxide works in this process, I mixed yeast,
warm water, and sugar in a bottle while attaching a balloon to the
open mouth. The balloon expanded as the gas from the yeast
fermentation rose.

Conclusion:

14 | P a g e
-Yeast fermentation is useful in human day to day life for many
purposes like that of making bread or puri. The process of
fermentation is characterized by:

 Strong pungent odor

 Brisk effervescence
 Release of carbon dioxide
 Digestion of carbohydrates by yeast (in this case sugar)

Though Fermented foods are rich in beneficial probiotics and have

been associated with a range of health benefits like better digestion
and stronger immunity, it has bad side effects as well.

Due to the high probiotic content of fermented foods, the most

common side effect is an initial and temporary increase in gas and
bloating. These symptoms may be worse after consuming fiber-rich
fermented foods, such as kimchi and sauerkraut. It's also important
to note that not all fermented foods are created equal.

If fermenting at home, make sure to follow recipes closely for safety

purposes. Incorrect temperatures, fermentation times, or unsterile
equipment can cause the food to spoil, making it unsafe to eat.

15 | P a g e