1. Yoghurt and Mycoprotein Using microorganisms in food production 21/01/2015
Year 10 Biology

2. How do we make yoghurt? Microbes are used in production of some foods.
Milk can be turned into yoghurt with the help of a certain kind of bacteria
Milk is Pasteurised (heated to kill all bacteria it contains, then cooled)
Lactobacillus bacteria is added to milk at an optimum temperature - 40ºC
The bacteria respire anaerobically (without the presence of oxygen)
They convert Lactose into lactic acid, lowering the pH of the milk.
The low pH coagulates milk (makes it turn solid) converting it into yoghurt.

3. Yoghurt demo.
What happened?  When you put the yogurt “culture” into the milk, you released living bacteria into the milk, and they were in “bacteria heaven”—they feasted on the natural sugar in milk, called “lactose.”  As a result of their digestion, bacteria then released lactic acid, which is what makes yogurt slightly sour.  Then the proteins in the milk clumped together to thicken the mix.  Temperature was very important in all of this—if it had gotten too hot, the bacteria would have died.  So in case there’s any doubt—there really is stuff inside yogurt that is alive!

4. Mycoprotein Fungus can also be used to make some foods.
Quorn is a meat-substitute that provides protein for vegetarians.
The fungus (called fusarium) is put in a fermenter at 30ºC.
It is given glucose (for energy) and ammonia (a source of nitrogen)
The fungus grows hyphae (a long structure made up of protein).
This protein is then processed and flavouring/colourings are added.
The protein is then used to make veggie-burgers or sausages.

7. Food Additives
Chemicals are added to food before we buy it. These are food additives.
Flavourings are used to enhance the taste of foods. MSG (monosodium glutamate) is a common flavouring.
Colourings are chemicals that add attractive colours to processed foods to make them look more attractive.
Anti-oxidants/preservatives are added so food doesn’t decompose or oxidise.
Emulsifiers are additives that allow oils and fats to mix with water.

8. Additives and E-numbers
Numbers are used to label and identify the additives found in foods.
The numbers are the same throughout the world - in Europe they have a letter E in front (they are called E numbers.)
Numbers are all colourings.
Numbers are preservatives.
Numbers are antioxidants
Numbers are emuslifiers
Numbers are flavourings (MSG is E621)
Some food additives are natural (extracted from organisms)
Some are artificial (not found in organisms)

9. Free from artificial colourings and flavourings
Free from additives?
Beta carotene
anthocyanin glycosides

10. Are food additives safe?
Tartrazine (E102) is a yellow colouring used in jam, drinks and many snacks. It has been linked to problems like asthma/hyperactivity, especially in children.
E102 is banned in some countries (e.g. Norway) and some people want it to be banned in the UK.
E954 is a chemical called saccharin ( a substance that sweetens food) It was banned in the USA in 1970s but has now been shown to be safe for humans.

11. What’s the problem with additives?
Aspartame (E951)
Tartrazine (E102)
Asthma, hyperactivity?
Sunset yellow (E110)
Kidney damage
Violent aggressive behaviour ?
tryptophan

12. Under the subheading microorganisms in food.
Write a few lines stating the name of the microorganism used and bullet point the method for each of the following:
Baking,
Brewing,
Yoghurt making,
single-cell protein (scp),
mycoprotein.
Under the subtitle additives
State:
a. its function in processed food
b. One advantage of its use
c. One disadvantage of its use.
Preservatives
Flavourings
Colourings
Antioxidants
Questions on age 51 and 53.

13. Sources of nutrients 11/01/2015
Starter glue in and examplain what the food pyramid represents.