Additional

Teacher
Resource Pack

Using Microbes in Food

0117 929 1924

0117 930 4345

 www.classroomvideo.co.uk

Using Microbes in Food

Introduction
Microorganisms (also called microbes) are organisms that are so small they are invisible to the naked
eye. The term is synonymous with single-celled organisms. They can be found almost everywhere in
nature, and have adapted to generally hostile environments. When people usually talk about
microbes, especially with food, their first reaction is to think of harmful bugs or food spoilage.
However they have many positive uses such as in recycling or making biofuels. This programme will
examine biotechnology through the use of microorganisms to manufacture four different every day
foods.

DVD Timeline
00:00:00
00:02:07
00:05:38
00:11:31
00:19:03
00:27:46
00:33:04
00:33:42

Introduction
What are micro-organisms?
Bread making
Beer brewing
Cheese making
Salami making
Conclusion
Credits

Website References

http://www.science.org.au/primaryconnections/micro-organisms.htm
www.foodstandardscode.com.au
www.australiancheese.org/cheesemaking.aspx
http://www.cheeselinks.com.au/
www.microbrewing.com.au

Related DVDs available from Classroom Video Ltd

Food Preservation
The Science in Foods
Please contact customer service on 0117 929 1924
or visit www.classroomvideo.co.uk to see our full range of titles and buy online.

Using Microbes in Food

Student Worksheet
Before Viewing the Programme
1. List the foods you know that are made by using a microorganism.
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2. Investigate foods that are made by utilising microorganisms. What are the foods, origins and
cultures? How does the process work and what chemical reactions occur?
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3. Conduct fermentation exercises with your class using sugar and yeast or bacteria.
4. Choose 3 different foods and develop flow diagrams for making them, e.g. bread, cheese, brewing
etc.
5. Visit a workplace that utilises microbes such as a bakery, brewery or dairy plant.
6. Explore a number of websites relating to food processing, specifically using microbes to
manufacture foods.

Using Microbes in Food

While Viewing the Programme

1. What are microorganisms?

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2. Where are microorganisms found?

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3. What are the principle roles of microorganisms in nature?
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4. What microorganism is used to make leavened bread? How do they reproduce?
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5. What is the fermentation reaction in making bread?
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6. What is respiration?
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7. List some examples of unleavened bread.
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8. What is the main difference between leavened and unleavened bread?
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Using Microbes in Food

9. What microorganism is used in the beer making process?
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10. What is the main reaction in brewing?
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11. What is Lambic brewing?
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12. What beers are made by the top fermenting process?
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13. What beers are made by the bottom fermenting process?
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14. What are the four stages of the brewing process?
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15. What microorganism is used to make cheese?
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16. Where is rennet naturally derived from?
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17. Why is rennet added?
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Using Microbes in Food

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18. Which microorganism is used with making blue vein cheese?
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19. What was the traditional method in making the mould in blue vein cheese?
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20. What is salami typically made of?
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21. What microorganism is used to make salami?
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22. What is the reaction in the curing process?
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23. Why is additional sugar added to the salami?
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24. What is photo oxidation?
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Using Microbes in Food

After Viewing the Programme

1. Select at least one microorganism used to make food. Identify its origin, how it is used, conditions
for growth, how safe is it along with the processes in making foods.
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2. Further investigate the foods in the DVD. Examine how the food was traditionally made, stored,
which cultural group and how the food is used? Construct flow diagrams for each process.
3. Investigate other foods not shown in the DVD that are made using microorganisms such as
vinegar, yoghurt, soy sauce and sauerkraut. Examine how the food was traditionally made, stored,
which cultural group and how the food is used? Construct flow diagrams for each process.
4. Explore other forms of cheese making such as Ricotta which does not use a microbe and others
that do, including Brie and Camembert.
5. Explore other dairy based foods that are made using microorganisms such as yoghurt and sour
cream.
6. Explore other meat based foods (smallgoods) that are made using microorganisms.
7. Conduct fermentation type activities in the classroom such as yeast with sugar. This can extend to
bread making and using brewers yeast.

Using Microbes in Food

Suggested Student Responses

While Viewing the Programme
1. What are microorganisms?
Microorganisms are tiny single celled living organisms.
2. Where are microorganisms found?
Microorganisms can be found virtually everywhere.
3. What are the principle roles of microorganisms in nature?
The Principle role for microorganisms in nature is to decompose waste.
4. What microorganism is used to make leavened bread? How do they reproduce?
Yeast is the microorganism used in making leavened bread, they reproduce by budding.
5. What is the fermentation reaction in making bread?
Yeast convert complex sugars into simple sugars then into alcohol and CO2.
6. What is respiration?
Respiration is the forming of gases that give the bread its texture.
7. List some examples of unleavened bread.
Pita
Roti
Tortilla
8. What is the main difference between leavened and unleavened bread?
Yeast is used with leavened breads.
9. What microorganism is used in the beer making process?
Yeast is the microorganism used in beer making.
10. What is the main reaction in brewing?
Conversion of sugar into alcohol is the main reaction in brewing.
11. What is Lambic brewing?
Lambic is the traditional method of brewing by using airborne yeast.
12. What beers are made by the top fermenting process?
Ale type beers are made by the top fermenting process.
13. What beers are made by the bottom fermenting process?
Lager type beers are made by the bottom fermenting process.
14. What are the four stages of the brewing process?
Lag
Growth
Fermentation
Sedimentation

Using Microbes in Food

15. What microorganism is used to make cheese?
Lactic acid forming bacteria is used in cheese making.
16. Where is rennet naturally derived from?
Rennet is naturally derived from calf stomach.
17. Why is rennet added?
Rennet is added to assist in coagulating the cheese to form a gel.
18. Which microorganism is used with making blue vein cheese?
The microorganism penicillium is used in the making of blue vein cheese.
19. What was the traditional method in making the mould for blue vein cheese?
The traditional method of making mould is to allow bread to go mouldy then collect the
mould.
20. What is salami typically made of?
Pork and beef with spices, salt, wine and herbs are typically used to make salami.
21. What microorganism is used to make salami?
Lactic acid forming bacteria is the microorganism used in the production of salami.
22. What is the reaction in the curing process?
Fermenting sugars into lactic acid is the reaction in the curing process.
23. Why is additional sugar added to the salami?
Additional sugar is added to the salami to assist the bacteria in fermenting. Act as a fuel.
24. What is photo oxidation?
Photo oxidation is the overexposure to light that prevents O2 from entering the product.