PTE · Reorder Paragraphs

Biological and Industrial Fermentation

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1

Sourdough Bread Fermentation

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  1. AAs these diverse micro-organisms ferment the carbohydrates present in cereal flour, they generate both carbon dioxide and organic acids.
  2. BTraditional sourdough baking relies on an active symbiotic culture composed of wild yeasts and lactic acid bacteria.
  3. CThis acidic environment not only produces a distinctively tangy flavour, but it also naturally suppresses harmful spoilage bacteria.
  4. DThe trapped gas forces the wet dough to rise steadily, whilst the acids gradually lower its internal pH.

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2

Ancient Garum Production

  1. AThis high concentration of salt prevented putrefactive bacteria from multiplying while endogenous enzymes broke down the tissues.
  2. BIn the ancient Mediterranean world, garum was a pungent condiment produced through the controlled fermentation of fish.
  3. CLeft under the warm sun for several months, the mixture liquefied into a rich, protein-dense brine.
  4. DWhole small fish and fatty entrails were placed into large stone vats and layered generously with sea salt.
  5. EThe resulting liquid was then strained and traded across vast distances as an essential culinary seasoning.
3

Microbial Biofuel Synthesis

  1. ABefore these specialised microbes can initiate fermentation, the plant biomass must be chemically pretreated to release simple sugars.
  2. BModern industrial biotechnology increasingly employs genetically engineered strains of yeast to convert stubborn agricultural residues into sustainable biofuels.
  3. COnce liberated, these soluble sugars are metabolised by the organisms inside large, temperature-controlled anaerobic bioreactors.
  4. DThis biological conversion produces high yields of bioethanol, which is subsequently distilled and blended directly into transport fuels.
4

Cacao Bean Fermentation

  1. AWorkers heap the moist seeds into shallow wooden boxes and cover them with broad banana leaves.
  2. BThe development of chocolate flavour begins immediately after harvest through the natural fermentation of freshly gathered cacao beans.
  3. CThese complex chemical transformations generate the essential precursor molecules needed for rich chocolate aromas during later roasting.
  4. DThis activity raises the internal temperature of the heap, effectively killing the seed germ and triggering enzymatic reactions.
  5. EUnder these insulated coverings, naturally occurring airborne yeasts rapidly consume the sweet pulp surrounding the seeds.
5

Ruminant Digestion Mechanisms

  1. AThese resident microbes actively break down the fibrous feed, converting cellulose into vital short-chain fatty acids.
  2. BTo overcome this severe biochemical barrier, they host billions of anaerobic micro-organisms inside an enlarged fermentation chamber called the rumen.
  3. CThe animal then absorbs these fermented chemical compounds across its stomach wall to satisfy the majority of its daily energy requirements.
  4. DHerbivorous mammals such as cattle cannot independently digest cellulose, which forms the tough structural foundation of plant cell walls.

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