Food production

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Question 19

A commercial food producer manufactures mycoprotein in an industrial fermenter. The stages of the production process are described below:

Step P: Sterilise the empty fermenter using superheated steam.
Step Q: Heat the liquid nutrient medium containing glucose and ammonium salts to $121∘C121^\circ\text{C}$ to kill any pre-existing microbial spores.
Step R: Cool the nutrient medium down to $30∘C30^\circ\text{C}$ .
Step S: Introduce a pure starter culture of the fungus Fusarium venenatum into the cooled medium.
Step T: Bubble sterile air through the mixture to provide oxygen and maintain constant agitation.
Step U: Maintain the temperature of the fermenter continuously at $28∘C28^\circ\text{C}$ to $30∘C30^\circ\text{C}$ using a water cooling jacket.
Step V: Harvest the fungal biomass and heat-treat it at $68∘C68^\circ\text{C}$ to reduce RNA levels before texturising.

Identify the matching letters of the two steps that are designed to destroy or eliminate unwanted microorganisms before the starter culture is added.

[2]

Explain why the nutrient medium must be cooled to $30∘C30^\circ\text{C}$ in Step R before the Fusarium venenatum is added in Step S.

[2]

Explain what would happen to the mycoprotein production if the fermenter in Step P had not been sterilised.

[2]

Explain how the rate of mycoprotein production would be affected if the water cooling jacket in Step U failed, causing the fermenter temperature to rise to $55∘C55^\circ\text{C}$ .

[2]

Mycoprotein is highly valued as a rich dietary source of protein. State one role of proteins in maintaining a healthy human body.

[1]

Food production

Question 19

A commercial food producer manufactures mycoprotein in an industrial fermenter. The stages of the production process are described below:

Step P: Sterilise the empty fermenter using superheated steam.
Step Q: Heat the liquid nutrient medium containing glucose and ammonium salts to $121∘C121^\circ\text{C}$ to kill any pre-existing microbial spores.
Step R: Cool the nutrient medium down to $30∘C30^\circ\text{C}$ .
Step S: Introduce a pure starter culture of the fungus Fusarium venenatum into the cooled medium.
Step T: Bubble sterile air through the mixture to provide oxygen and maintain constant agitation.
Step U: Maintain the temperature of the fermenter continuously at $28∘C28^\circ\text{C}$ to $30∘C30^\circ\text{C}$ using a water cooling jacket.
Step V: Harvest the fungal biomass and heat-treat it at $68∘C68^\circ\text{C}$ to reduce RNA levels before texturising.

Identify the matching letters of the two steps that are designed to destroy or eliminate unwanted microorganisms before the starter culture is added.

[2]

Explain why the nutrient medium must be cooled to $30∘C30^\circ\text{C}$ in Step R before the Fusarium venenatum is added in Step S.

[2]

Explain what would happen to the mycoprotein production if the fermenter in Step P had not been sterilised.

[2]

Explain how the rate of mycoprotein production would be affected if the water cooling jacket in Step U failed, causing the fermenter temperature to rise to $55∘C55^\circ\text{C}$ .

[2]

Mycoprotein is highly valued as a rich dietary source of protein. State one role of proteins in maintaining a healthy human body.

[1]

Food production

Question 19

Food production Questions

Food production

Question 19

Food production Questions