Triple Science Network

Biotechnology

What is Biotechnology?Biotechnology uses biological processes to develop technologies and products that help improve our lives and the health of our planet.

Biotechnology and Food Production

Age old technologies:

Biotechnology and Food Production

Newer technologies:

• Production of “vegetarian cheese” using genetically modified micro-organisms to produce chymosin (rennet).

• Purple tomatoes – genetically modified to contain an antioxidant thought to help prevent cancer.

• Use of the bacterium Agrobacterium tumefaciens to produce herbicide resistant crops.

• Genetically modifying crops using the Bacillus thuringiensis bacterium to produce insect-resistance.

• Production of a high protein food source from fungi – Mycoprotein.

Biotechnology AQA Edexcel

GeneralUnit 1

Fermenters and factors affecting growth rates. Aseptic techniques

Use of micro-organisms in food production

Production of Mycoprotein (Quorn) using the fungus Fusarium sp.

Production of Mycoprotein (Quorn) using the fungus Fusarium sp. Use of bacteria in the production of yogurt

Enzyme technology

Unit 2

Production of chymosin by genetically modified micro-organisms; used to produce vegetarian cheese. Production of invertase by a yeast; used in manufacture of sweets Use of immobilised lactase to produce lactase free milk Use of enzymes in food production.

Development of new vaccines to combat infectious diseases

Tests to diagnose and detect disease

Production of monoclonal antibodies and their use in pregnancy testing and diagnosis of blood clots and cancer

Treatment of disease

Unit 1

Monoclonal antibodies for targeted treatment of cancer cells Use of plant chemicals to treat human diseases or relieve symptoms Recombinant DNA technology to produce human insulin

Agricultural biotechnology and GM crops - to increase yields/reduce use of pesticides/reduce environmental impact

Unit 1

Use of Agrobacterium tumefaciens to create transgenic plants Use of insect resistant genes from Bacillus thuringiensis in crop plants. Costs/benefits of GM crops in developed/developing countries - incl. flavanoids in the purple tomato.

Biofuels and biogas

Evaluate the use of biogas generators Crops grown for biofuels - cause of deforestation. How biofuels and biogas are produced.

advantages/disadvantages of replacing fossil fuels with biofuels.

Cleaning products enzymes used in washing powdersWaste management

GCSE Biology unit 3

Mycoprotein

Which pairs of pictures go together and why? What is the connection between all 4 pictures?

Which pairs of pictures go together and why? What is the connection between all 4 pictures?

Fusarium venenatum is a type of fungus with a high protein content. It is grown in a fermentor to produce a food source – mycoprotein – also known as Quorn.

Fusarium sporotrichoides is a type of fungal pathogen which was used to produce a biological weapon. The Soviets were accused of using this weapon, dubbed “yellow rain”, to cause over 6,000 deaths in Laos, Kampuchea, and Afghanistan between 1975 and 1981.

What’s in a name? Recap of Scientific Classification

K KingdomP PhylumC ClassO OrderF FamilyG GenusS Species

FungiAscomycota

SordariomycetesHypocrealesNectriaceaeFusarium

F. venenetum F. sporotrichoides

Food source! Biological weapon!

Fusarium is a large genus of filamentous fungi widely found in soil and in association with plants. Most species are harmless. Some species produce mycotoxins in cereal crops that can affect human and animal health if they enter the food chain.

We only need to know about Fusarium venenatum and its role in producing mycoprotein!

Alternative starter activity

https://www.youtube.com/watch?v=bYGrymywG5c

Research activity

1) What is mycoprotein?2) What are the health benefits of eating mycoprotein?3) What other benefits of mycoprotein are there?4) How is mycoprotein produced?

Teaching activities:

Good discussion topic!

___

Aerobic conditions

The fermenter is sterilised and filled with a water and glucose solution.

Then a batch of the fungi Fusarium is introduced

Nutrients such as potassium and magnesium are added

Temperature, pH, nutrient and O2 levels are continuously monitored

The fungi and the nutrients combine to form mycoprotein solids which are removed continuously from the fermenter

Air lift or 'loop' fermenter

Fermenter is 40 m high

continuously runs for five to six weeks at a time.

The fermenter then goes through a sterilization process for two weeks

200’ high and 25’ in diameter. The photo above shows the fermenter being transported on vehicles with tank treads in 1978.

The fermenter being raised into position at the ICI factory in Billingham.

The largest fermenter in the world!

• 1,500m3 fermenter • Animal Feed (Pruteen)• Dismantled in 1988

Drug manufacture – Biologics, including monoclonal antibodies.

Fermenter at KSRC

Mycoprotein flow chart activity

Mycoprotein is made in 40 metre high fermenters

Each fermenter is filled with a water and glucose solution.

Next, a batch of Fusarium venenatum, the fungi that is the base for Mycoprotein, is introduced.

Each fermenter is continuously run for five to six weeks at a time. The fermenter then goes through a sterilization process of two weeks.

Once the organism starts to grow, a continuous feed of nutrients such as potassium, magnesium and phosphate are added to the solution.

The pH balance, temperature, nutrient concentration and oxygen are all constantly adjusted to reach the optimum growth rate.

The fungi uses the nutrients to grow and forms Mycoprotein solids, which are removed continuously from the fermenter after an average ‘residence time’ of five to six hours.

1st 7 statements cover growth in the fermenter

Mycoprotein is made in 40 metre high fermenters

Each fermenter is filled with a water and glucose solution.

Next, a batch of Fusarium venenatum, the fungi that is the base for Mycoprotein, is introduced.

Each fermenter is continuously run for five to six weeks at a time. The fermenter then goes through a sterilization process of two weeks.

Once the organism starts to grow, a continuous feed of nutrients such as potassium, magnesium and phosphate are added to the solution.

The pH balance, temperature, nutrient concentration and oxygen are all constantly adjusted to reach the optimum growth rate.

The fungi uses the nutrients to grow and forms Mycoprotein solids, which are removed continuously from the fermenter after an average ‘residence time’ of five to six hours.

1st 7 statements cover growth in the fermenter

After it is removed from the fermenter, the Mycoprotein is heated to 65°C. This breaks down most of the fungal nucleic acid, the level of which would otherwise exceed health and safety limits.

Water is then removed in centrifuges, and the Mycoprotein left resembles a pasty dough and has a mushroom-like smell.

Next, the Mycoprotein is mixed with a little free range egg and seasoning, to help bind the mix.

It is then steam cooked for about 30 minutes and then chilled, before it is minced or chopped into pieces.

The product is then frozen. This is a very important part of the process, as the ice crystals help to push the fibres together, creating bundles that give Mycoprotein its meat-like texture.

The pieces and mince are then sold under the Quorn™ brand and in a wide range of other products.

The next 6 statements cover processing after removal from the fermenter

After it is removed from the fermenter, the Mycoprotein is heated to 65°C. This breaks down most of the fungal nucleic acid, the level of which would otherwise exceed health and safety limits.

Water is then removed in centrifuges, and the Mycoprotein left resembles a pasty dough and has a mushroom-like smell. →

Next, the Mycoprotein is mixed with a little free range egg and seasoning, to help bind the mix.

It is then steam cooked for about 30 minutes and then chilled, before it is minced or chopped into pieces.

The product is then frozen. This is a very important part of the process, as the ice crystals help to push the fibres together, creating bundles that give Mycoprotein its meat-like texture.

The pieces and mince are then sold under the Quorn™ brand and in a wide range of other products. →

The next 6 statements cover processing after removal from the fermenter

Producing mycoprotein using aseptic techniques

http://www.youtube.com/watch?v=AhdwpXzCrYc

Don’t do it this way with students!

Fusarium solani grown as a slope culture in a universal bottle

Further practical work

Provide students with samples of Quorn products so they can see the finished product. They can handle this, look at it under microscope etc.

Food testing: students can carry out tests for fat and protein on the Quorn products to show these nutrients are present in mycoprotein.

Using the data above, explain why Quorn could be described as a healthier alternative to meat.

http://inasialearning.docebosaas.com/lms/

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