1. Option F: Microbes and Biotechnology F.4 Microbes and Food Production

2. F.4.1 Explain the use of Saccharomyces in the productions of beer, wine, and bread (grain) (Anaerobic fermentation)

3. F.4.1 Explain the use of Saccharomyces in the productions of beer, wine, and bread (grain) (Anaerobic fermentation)

4. 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 CO 2 using anaerobic respiration This makes dough rise High temperatures in oven kill yeast and evaporate ethanol

5. 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

6. 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)

7. F.4.4 Outline the symptoms, method of transmission and treatment of one named example of food poisoning Food poisoning SymptomsTransmissionTreatment Salmonella Ciguatera Clostridium botulinim Undercooked contaminated food Diarrhea, fever, cramps, Reiter’s syndrome Antibiotics Oral rehydration Eating Lactobacillus Toxins from algae/dinoflagellate s/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