Microorganisms

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5.5 Beer Production 5.7 Yoghurt Understand the role of bacteria (Lactobacillus) in the production of yoghurt 5.8 Fermenter
Interpret and label a diagram of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of microorganism 5.9 Fish Farming
Explain the methods which are used to farm large numbers of fish to provide a source of protein, including maintenance of water quality, control of intraspecific and interspecific predation, control of disease, removal of waste products, quality and frequency of feeding and the use of selective breeding.