Introduction
Introduction
Many of the foods and drinks we consume have been made using microorganisms.
For example, yeast is added to bread to make it rise, and bacteria are used to make yoghurt.
The production of both bread and yoghurt involves fermentation. Fermentation is a type of anaerobic respiration – the microorganisms respire without oxygen, breaking down sugars to transfer energy.
In this activity you need to choose one food or drink product made using microorganisms. You will then use your research skills to find out about:
- the microorganism used
- how fermentation is involved in the production of the food
- how the product is manufactured.
You will be using your literacy skills to produce a leaflet explaining how your chosen product is manufactured on a large scale.
Task
Task
You are going to produce a leaflet explaining how your chosen food or drink product is manufactured on a large scale.
Your leaflet should:
- describe the type of microorganism involved in the production of the food or drink
- describe the importance of the fermentation reaction
- include a step-by-step description of how the product is manufactured on a
large scale - include pictures of any equipment used during production
- be made from one folded piece of A4 paper
- use appropriate scientific terminology, with any key words defined.
Process
Step 1
Find a food or drink that is made using microorganisms, then research the following topics:
- what microorganism is involved in the manufacture of your chosen product
- how fermentation is used in the production process
- how the product is manufactured on a large scale
Step 2
Organise the manufacturing process into a step-by-step sequence. Find pictures to illustrate the process.
Step 3
Plan appropriate sub-headings to structure your leaflet and the important information you want to include.
Step 4 (extension)
Probiotic yoghurts are yoghurts that have had additional species of bacteria added to them. The manufacturers claim that these bacteria aid digestion. Carry out some further research to find out whether probiotic yoghurts are more beneficial to health than normal yogurts.
Step 5
Make your leaflet.
Sources
Fermentation, beer, and wine
This website contains information on fermentation using yeast and the production of beer and wine.www.bbc.co.uk/schools/gcsebitesize/science/triple_ocr_gateway/beyond_
the_microscope/useful_microorganisms/revision/2/
Making beer
This website contains information on how beer is manufactured.www.resources.schoolscience.co.uk/sgm/sgmfoods10.html
Making cheese and yoghurt: an introduction
This website contains information on fermentation using bacteria and the production of cheese and yoghurt.www.bbc.co.uk/bitesize/standard/biology/biotechnology/living_factories/revision/6/
Making cheese
This website contains a step-by-step guide on how cheese is manufactured.www.eatwisconsincheese.com/wisconsin/how_cheese_is_made.aspx
Making yoghurt
This website contains information on how yoghurt is made and a brief introduction to probiotics.
www.animalsmart.org/kids-zone/jr-animal-scientist-e-news/how-is-yogurt-made-
Probiotics
This website contains information on probiotics and studies into their uses.www.saga.co.uk/health/medicines/probiotics.aspx
Evaluation
Your teacher will evaluate your leaflet on the following points
- does it describe the type of microorganism involved in the production of the food or drink
- does it describe the importance of the fermentation reaction
- does it include a step-by-step description of how the product is manufactured on a large scale
- does it include pictures of any equipment used during production
- does it use appropriate scientific terminology, with any key words defined.
Conclusion
Well done you are finished don't forget to hand in your leaflet