5a - Food Production

Air inlet

（发酵罐）进气口 ((fājiàoguàn) jìnqìkǒu) Part of a fermenter through which filtered air is supplied, providing oxygen for aerobic respiration of microorganisms if needed.

Aseptic

无菌（操作）(wújūn (cāozuò)) Procedures and conditions designed to prevent contamination by unwanted microorganisms, e.g., sterilizing equipment and media in a fermenter to ensure only the desired microorganism grows.

Biological Control

生物防治 (shēngwù fángzhì) A method of controlling pest populations in agriculture by using their natural enemies, such as predators, parasites, or pathogens, instead of chemical pesticides.

Biotechnology

生物技术 (shēngwù jìshù) / 生物工艺学 (shēngwù gōngyìxué) The use of living organisms, or parts of organisms (like enzymes), to make or modify products, improve plants or animals, or develop microorganisms for specific uses, including food production.

Crop rotation

轮作 (lúnzuò) The practice of growing different types of crops in the same area in sequenced seasons. Helps to improve soil fertility (e.g., by alternating with nitrogen-fixing legumes) and control pests/diseases.

Fermentation

发酵 (fājiào) A metabolic process, often anaerobic, carried out by microorganisms (like yeast or bacteria) that converts sugars into other substances like alcohol, carbon dioxide, or lactic acid. Used in making bread, yogurt, etc.

Fermenter

发酵罐 (fājiàoguàn) / 生物反应器 (shēngwù fǎnyìngqì) A vessel, often large and made of stainless steel, used to grow microorganisms (or cells) in large quantities under controlled conditions for industrial processes, like producing antibiotics or enzymes.

Genetically Modified Organisms (GMOs)

转基因生物 (zhuǎnjīyīn shēngwù) Organisms (plants, animals, or microorganisms) whose genetic material (DNA) has been altered using genetic engineering techniques, often to improve traits like crop yield, pest resistance, or nutritional value.

Glasshouses

温室 (wēnshì) Structures made of glass or clear plastic that provide a controlled environment (temperature, light, humidity) for growing plants, allowing for extended growing seasons and protection from adverse weather/pests.

Hydroponics

水耕栽培 (shuǐgēng zāipéi) / 无土栽培 (wútǔ zāipéi) A method of growing plants without soil, using mineral nutrient solutions dissolved in water. Allows for precise control over nutrient supply and can be used in controlled environments.

Lactic acid bacteria

乳酸菌 (rǔsuānjūn) A group of bacteria that produce lactic acid as a major end product of carbohydrate fermentation. Used in the production of fermented dairy products like yogurt and cheese, and other fermented foods.

Monoculture

单一种植 (dānyī zhòngzhí) The agricultural practice of growing a single crop species over a large area year after year. Can be efficient but may lead to soil depletion and increased vulnerability to pests and diseases.

Polytunnels

塑料大棚 (sùliào dàpéng) Tunnel-like structures covered with polythene sheeting, used to protect crops from weather, extend the growing season, and provide a more controlled growing environment than open fields.

Probes

（发酵罐）探针 ((fājiàoguàn) tànzhēn) Sensors placed inside a fermenter to monitor and record conditions like temperature, pH, oxygen levels, nutrient concentration, and CO₂ levels, allowing for automatic control and optimization.

Selective Breeding (Artificial Selection)

选择育种 (xuǎnzé yùzhǒng) / 人工选择 (réngōng xuǎnzé) The process by which humans intentionally breed plants or animals for desired traits (e.g., higher yield, disease resistance) by selecting parents with those traits to produce the next generation.

Water jacket

（发酵罐）水套 ((fājiàoguàn) shuǐtào) An outer casing around a fermenter through which cooling water circulates to regulate and maintain the optimal temperature for the microorganisms growing inside.

Yeast

酵母菌 (jiàomǔjūn) Single-celled fungi that are widely used in food production, especially for alcoholic fermentation (producing ethanol and CO₂ in brewing and winemaking) and for leavening bread (CO₂ production).