List at least five traditional biotechnological activities in your locality & list their procedures for each?

1. Fermentation of rice wine:
- Soak glutinous rice in water for several hours
- Steam the rice until cooked
- Mix cooked rice with yeast and water in a fermentation vessel
- Allow the mixture to ferment for several days to weeks
- Strain the liquid to separate the rice wine from the solids

2. Production of tempeh:
- Soak soybeans in water for several hours
- Cook the soybeans until soft
- Mix the cooked soybeans with a tempeh starter culture
- Pack the mixture into a container and allow it to ferment for 24-48 hours
- Cut the fermented tempeh into blocks for consumption

3. Making of kimchi:
- Chop and salt cabbage and other vegetables
- Allow the vegetables to sit for several hours to draw out excess water
- Rinse the vegetables and mix them with a paste made from chili pepper, garlic, ginger, and other seasonings
- Pack the mixture into a fermentation vessel and allow it to ferment for several days to weeks
- Store the fermented kimchi in the refrigerator for long-term preservation

4. Production of miso:
- Cook soybeans until soft
- Mix the cooked soybeans with koji (a type of mold) and salt
- Pack the mixture into a container and allow it to ferment for several months to years
- Stir the miso periodically to ensure even fermentation
- Store the fermented miso in a cool, dark place for long-term preservation

5. Brewing of kombucha:
- Brew black or green tea and allow it to cool
- Mix the tea with sugar and a SCOBY (symbiotic culture of bacteria and yeast)
- Cover the mixture with a cloth and allow it to ferment for 7-14 days
- Strain the liquid to separate the kombucha from the SCOBY
- Bottle the kombucha and allow it to carbonate for a few days before refrigerating it for consumption.

Traditional Biotechnological Activities in My Locality

1. Fermentation of Milk (Yogurt, Kefir)

- Procedure:
- Heat milk to a warm temperature (38-43°C)
- Add active yogurt or kefir culture as starter
- Incubate in a warm place (25-30°C) for several hours
- The bacteria in the starter culture convert lactose into lactic acid, resulting in fermentation

2. Fermentation of Vegetables (Pickling, Kimchi)

- Procedure:
- Submerge vegetables in a brine solution containing salt, water, and vinegar
- Lactic acid bacteria present on the vegetables ferment the sugars and produce lactic acid, preserving the vegetables

3. Preparation of Traditional Alcohol (Wine, Beer)

- Wine:
- Procedure:
- Crush grapes to release juice
- Add yeast to the juice, which converts sugars into alcohol and carbon dioxide
- Ferment in vats or barrels for several weeks or months
- Beer:
- Procedure:
- Brew grains (barley, wheat) in hot water to create a sugary liquid (wort)
- Add yeast to the wort, which converts sugars into alcohol and carbon dioxide
- Ferment in tanks or barrels for several weeks

4. Production of Cheese

- Procedure:
- Add rennet enzyme to milk, which coagulates the milk proteins
- Cut the coagulated milk into curds and whey
- Separate the curds and form them into molds
- Drain, press, and age the cheese for desired flavor and texture

5. Composting

- Procedure:
- Collect organic waste (e.g., plant material, food scraps)
- Pile or bin the waste in a warm, moist environment
- Microorganisms (bacteria, fungi) break down the organic matter, creating nutrient-rich compost