6.4.9 Microorganisms and Food Production Flashcards
Why are more productive methods of food production needed?
There are compelling reasons for using biotechnology to make human food and animal feed
The human population is growing quickly, so there is a need for ever-more productive methods of food production
There are advantages and disadvantages of using microorganisms for making food
What are the advantages?
Animals are less efficient than microorganisms at converting energy into biomass
Microorganisms reproduce more quickly than plants and animals, so selective breeding is quicker
Microorganisms can be grown on substrates that are waste products of other industries, such as whey, a waste product from cheese-making
Growth is not seasonal
Inputs are cheap eg., glucose, oxygen, ammonia, and large amounts of land are not required
Fermenters can be set up anywhere in the world, so food can be produced in places where crops and livestock cannot survive e.g. very hot or cold climates
Low-fat, high protein products eg. mycoprotein
What are the disadvantages?
People may not like the thought that their food has been produced by microorganisms, so may not buy the product
A fermenter contaminated by other bacteria could lead to a ruined product
Sterile technique is important to avoid contamination, but is expensive
Microorganisms reproduce quickly, therefore mutate quickly, so undesirable strains may arise
Fermenter-produced products are often high in nucleic acids, which can be harmful to humans when consumed in large quantities. Processing is therefore required to ensure that food is safe
to eat
The perception that the food is nutritious but has little or no flavour/pleasant texture
Bacteria can be infected by viruses, which could ruin a product
