1. Brewing and baking and mycoprotein Ancient biotechnologies (mycoprotein is not ancient!)

2. Bread making  Basic ingredients are wheat, water, yeast, fat, sugar and salt.  Dough is made by mixing ingredients together.  Dough then ferments at 27 o C in a humid atmosphere.

3. Bread making  The yeast, Saccharomyces cerevisiae, feeds on the sugar breaking it down anaerobically to ethanol and carbon dioxide.

4. Bread making  The bubbles of CO 2 remain trapped in the sticky dough causing it to rise.  Dough is then cut and placed in loaf tins.  Dough then goes through a final fermentation at 45 o C.

5. Bread making  The baking kills the yeast, evaporates off the alcohol and cooks the flour.  A modern bakery can make 10 000 loaves of bread per hour.

6. Beer Making  Most beers are made from barley and hops.  The process consists of seven stages!

8. Beer Making Malting  Barley steeped in water  Then allowed to germinate.  Gibberellic acid is added to speed up germination  During process amylases are mobilised (to hydrolyse seeds starch into maltose)

9. Beer Making Kilning  Malt is gradually heated to between 65 and 80 o C  This kills the embryos without destroying the amylase.  Higher the temp. – the darker the beer.

10. Beer Making Milling  Barley grains then crushed into a powder called grist.

11. Beer Making Mashing  The grist is mixed with water at 65 o C.  The amylase breaks down the starch into sugars.  The nutrient rich liquor (sweet wort) is separated from the spent grains.  The spent grains can be used as cattle feed.

12. Beer Making Boiling  Hops added for bitter flavour  Further enzyme action is stopped  Full flavour is extracted.

13. Beer Making Fermentation  Boiled wort is cooled to 30 o C and innoculated with yeast  Left to ferment for 7 to 10 days.  Sugars turned into alcohol and CO 2

14. Beer Making Finishing  Beer is filtered (spent yeast sold to make yeast extract – Marmite)  Modern beers are pasteurised, standardised and finally bottled or canned.

15. Mycoprotein A food protein made from microorganisms

16. Mycoprotein  Made from the hyphae of the fungus Fusarium graminearum  Cultured on a solution of glucose from cereal starch (carbon source) ammonia (nitrogen source) mineral salts choline (promotes longer hyphal growth)

17. Mycoprotein  Cultured in air lift fermenter  Culture maintained at 30 o C to promote optimum growth rate.  Grown by continuous culture.  High in protein but low in fat – a healthy food?

18. Mycoprotein  Problem is that it contains too much RNA  This has to be removed by enzymes.  Tastes of nothing!  Fungal hyphae do resemble myofibrils in meat.  Marketed under the name of Quorn.