B3: Micro Organisms in Food and Drink

This is a document mainly for students taking AQA Additional Science. It contains information using micro organisms in food and drink from the B3 (biology) specification. I hope this helps you to revise! Please rate and comment on how to improve :) Also, i have a study group called AQA Additional Science where we discuss topics such as this one and many more. Feel free to become a member, the more the merrier!

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  • Created by: I P B
  • Created on: 06-03-10 14:15
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B3: Micro Organisms in Food and Drink
People from many different cultures have known for thousands of
years how to use microorganisms to make various types of food
and drink such as bread, beer, wine and yoghurt.
Microorganisms are used to make food and drink:
Bacteria are used in yoghurt and cheese manufacture
Yeast is used in making bread and alcoholic drinks.
Yeast is a singlecelled organism.
The cells have a nucleus, cytoplasm and a membrane surrounded
by a cell wall.
Yeast can respire without oxygen (anaerobic respiration),
producing carbon dioxide and ethanol (alcohol). This is called

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In the presence of oxygen yeast carries out aerobic respiration
and produces carbon dioxide and water.
Aerobic respiration provides more energy and is necessary for
the yeast to grow and reproduce.
In brewing beer and winemaking, carbohydrates are used as an
energy source for yeast to respire.…read more

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This part is a how science works section and you need to know
this as you may get tested on it:…read more


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