1. Microbes in Food Production
Friend or Foe?
F.4

2. F.4.1 Microbes in Food Production
Saccharomyces cerevisiae is used heavily in the production of food.
Just think – where would we get all the CO2 and Ethanol from if it weren’t for these guys!
Saccharomyces bayanus - is the most common type of yeast ordered for wine production
All thanks to this guy – Louis Pasteur, whose understanding of fermentation led to the multitude of uses today!
Click any of the images above for a simple video detailing the process.

3. F.4.2 Aspergillus oryzae the microbe that turns THIS INTO THAT
SOY SAUCE PRODUCTION
…….plus a little help from our friend, NaCl.

4. Food preservation
F.4.3
By controlling the reactants needed for respiration, we can allow fermentation to occur
This is commonly done by inhibition of osmotic uptake via solute concentration increases.
What common taste do foods that are preserved commonly have?
Pickling is a process that often involves storing food in salt or vinegar solution and allowing anaerobic respiration to occur
What products of anaerobic respiration would inhibit microbial growth?
Pickling looks different across the world
Achar
(India)
Acar (Singapore)
Kimchi
(Korea)

5. F.4.3 Tipicos (Also known as Water Kefir)
As you watch each of these videos:
Can you identify what is allowing the fermentation to take place?
What microbes are responsible?
What is your opinion on “not all bacteria are bad?”
F.4.3
Century Egg

6. Data-Based Questions
Based on these graphs,
Can you deduce what the ideal concentration of glucose is in terms of glycerol production?
What about for biomass?
Is there an ideal amount?
How do you think food companies decide when their product has completed the fermentation process?

7. F.4.4 Food Poisoning Salmonella Botulism Listeria
Click each one of these for the page on treatment, symptoms, and transmission methods of these three common types of Food Poisoning.
What is similar among the symptoms?
What is common among the transmission?