Option F: Microbes and Biotechnology F.4 Microbes and Food Production.
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Transcript of Option F: Microbes and Biotechnology F.4 Microbes and Food Production.
![Page 1: Option F: Microbes and Biotechnology F.4 Microbes and Food Production.](https://reader036.fdocuments.us/reader036/viewer/2022062223/551b0b745503465e7d8b5d49/html5/thumbnails/1.jpg)
Option F:Microbes and Biotechnology
F.4 Microbes and Food Production
![Page 2: Option F: Microbes and Biotechnology F.4 Microbes and Food Production.](https://reader036.fdocuments.us/reader036/viewer/2022062223/551b0b745503465e7d8b5d49/html5/thumbnails/2.jpg)
F.4.1 Explain the use of Saccharomyces in the productions of beer, wine, and bread
(grain)
(Anaerobic fermentation)
![Page 3: Option F: Microbes and Biotechnology F.4 Microbes and Food Production.](https://reader036.fdocuments.us/reader036/viewer/2022062223/551b0b745503465e7d8b5d49/html5/thumbnails/3.jpg)
F.4.1 Explain the use of Saccharomyces in the productions of beer, wine, and bread
(grain)
(Anaerobic fermentation)
![Page 4: Option F: Microbes and Biotechnology F.4 Microbes and Food Production.](https://reader036.fdocuments.us/reader036/viewer/2022062223/551b0b745503465e7d8b5d49/html5/thumbnails/4.jpg)
F.4.1 Explain the use of Saccharomyces in the productions of beer, wine, and bread
• Yeast feeds off of starch in flour which gives of CO2 using anaerobic respiration
• This makes dough rise• High temperatures in oven kill yeast and evaporate ethanol
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F.4.2 Outline the production of soy sauce using Aspergilus oryzae
• Ingredients: soy beans, wheat, salt, and flour
• Soy beans are fermented using Asperigillus oryzae
• The mold is added to steamed soy beans and roasted wheat
• Carbohydrates fermented to alcohol and lactic acid
• A mash is obtained• Proteins broken down into
dipeptides/amino acids• Colour due to 6-8 months maturation
process• Sauce is pasteurised
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F.4.3 Explain the use of acids and high salt or sugar concentrations in food preservation
Weak acids: lowers intracellular pH of microbe and prevents its growth (acetic acid and pickled onions)
High salt: creates high osmotic potential which kills microbes by drawing out water (salted meat)
High sugar: creates high osmotic potential which kills microbes by drawing out water (preserved fruits)
![Page 7: Option F: Microbes and Biotechnology F.4 Microbes and Food Production.](https://reader036.fdocuments.us/reader036/viewer/2022062223/551b0b745503465e7d8b5d49/html5/thumbnails/7.jpg)
F.4.4 Outline the symptoms, method of transmission and treatment of one named example of food poisoning
Food poisoning
Symptoms Transmission Treatment
Salmonella
Ciguatera
Clostridium botulinim
• Undercooked contaminated food
Diarrhea, fever, cramps, Reiter’s syndrome
• Antibiotics• Oral rehydration• Eating Lactobacillus
• Toxins from algae/dinoflagellates/protists in fish
Nausea, vomiting, diarrhea, headaches, vertigo
• No effective treatment
• Foodborne infectionSkeletal muscle paralysis, blurred vision, difficulty speaking and breathing
• Antitoxin• Intensive respiratory
care• Immunoglobulin