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1、4苏教版初中生物八年级下册必记知识点GradeeightwillremembertheknowledgepointsTheclassgroupnameEighthunitBiotechnologyThetwentiethchapter:biologicaltechnologyindailylife1,Fermentationiscausedbymicroorganisms・Fermentationtechnologyreferstothetechnologyoflarge-scaleproductionoffermentation
2、productsbythefermentationofmicroorganisms・2,wine(wine),bread,StearnedBunsisaproductofyeastfermentation;fruitwineisplacedforalongtimewillhavetheresultofyeastfermentation;wineisexposedintheairisacidaceticacidfermentationresults;themilkintoyogurt,sourpickledcabbagevegeta
3、blesintobacterialacticacidbacteria・3,whenthewinebrewed,addingyeastcontainingyeast:washsteamedglutinousricewithcoldboilingwater,inordertopreventthehightemperatureinhibitsthegrowthandreproductionofyeasts・Suitabletemperatureof25、30DEGCforbrewingfermentedglutinousrice・4,u
4、nderaerobicconditions,theyeastcanbeaerobicdecompositionofglucosetoproducecarbondioxideandwater,SteamedBunsspongyyeastfloursugarinthedecompositionofcarbondioxideproducedbythermalexpansionresults;underanaerobicconditions,anaerobicrespirationyeastcandecomposesugarsandpro
5、ducealcoholandcarbondioxide,thisprincipleistobrewfermentedglutinousrice・1,thetraditionalfermentationtechnologycanonlyusethenaturalmicroorganismsinthefermentation,thetraditionalfermentationproductsaresoysauce,vinegar,fermentedbeancurdandsoon.Modernfermentationtechnolog
6、yhasenteredintoanewstageoffermentationproductsaccordingtopeople，swishes,producingnewmicroorganismswithspecialproperties,suchasantibiotics,vitaminsandsoon.2,Foodspoilageiscausedbythegrowthandreproductionofmicroorganisms.Thebasicprincipleoffoodpreservation:acertainmetho
7、disusedtoinhibitthegrowthandreproductionofmicroorganismsinfood・3,thetraditionalmethodsoffoodpreservationaredried,dried,salted,smoked,sugarandwinebubble;canning,freezing,dehydration,vacuumpackaging,addpreservativesandotherfoodpreservationmethodsofthemodern.Atpresent,en
8、zymeshavebeenwidelyusedtopreservefood・Forexample,theuseoflysozymetopreservefish,shrimpandotheraquaticproductsisharmlesstohum
