L4 MICROSCOPIC FUNGI

Developing:
1. Recall that some foods, such as bread, beer and wine, are made using yeast.
2. Recall the conditions under which yeast grow quickly.
3. Recall what happens in aerobic and anaerobic respiration in yeast.
4. Explain what happens in fermentation.
5. Explain how yeast can be used to make both alcoholic drinks and bread.

Securing:
6. Describe how yeast multiply by budding.
7. Describe what is happening in the different parts of a growth curve.

Exceeding:
8. Use graphs to calculate population growth rates.
 Starter

Can you make three sentences using the following words?

Yeast, microorganism, fungus, unicellular, beer

Yeast, sugar, bread, carbon dioxide

CHALLENGE - Fungi, digest, saprotrophic nutrition, enzymes, absorb

 Starter - examples

Yeast is a unicellular fungus (a type of, microorganism) that is used to make beer.

Bread dough rises because yeast cells respire, using up sugar and producing
carbon dioxide gas.

Fungi use saprotrophic nutrition, which means they release enzymes to digest
food, the products of which are then absorbed. 
Yeast is a type of fungus. So what is a fungus?

5
mins
 Fungi example - Ringworm

Ringworm is a common skin disease.

Until the 1840s, it was thought to be caused by worms.

David Gruby (1810-1898) used a microscope to discover it was caused by a

type of fungus, which was named Tinea corporis.

As this fungus causes a disease, it is a pathogen.

 Fungal Cell Diagram

Fungi can be unicellular (e.g. yeast) but

most are multicellular (e.g. mushrooms).

Copy and label the diagram of the yeast

cell.

Extension – what similarities and

differences can you identify between the
yeast cell and:
a) an animal cell?
b) a plant cell?
 Yeast reproduction - budding

Advances in microscopes in the 19th century

allowed more discoveries of microscopic
fungi.

Yeast reproduce using a method called

budding, which is an example of asexual
reproduction (one parent involved) and the
Copy and label the
offspring are genetically identical. diagram.
When you’re in the Science corridors, keep an eye
out for the electron micrograph of yeast cells
budding!
 Skip to 1 min
Yeast Budding
 4 mins 30 secs
Introduction to Using Microorganisms for Food
 Introduction to Using Microorganisms for Food
- Questions
What component of food does yeast break down?
What are the two pathways of breakdown that yeast can use?
What are the products of fermentation?
What creates the air bubbles in bread?
Why do most alcoholic drinks not contain carbon dioxide?
What acid is found in vinegar?
What acid is needed to make cheese?
 Introduction to Using Microorganisms for Food
- Answers

What component of food does yeast break down?

Carbohydrates/sugars
What are the two pathways of breakdown that yeast can use?
Aerobic/anaerobic (fermentation)
What are the products of fermentation? Ethanol and CO2
What creates the air bubbles in bread? CO2
Why do most alcoholic drinks not contain carbon dioxide? It escapes
What acid is found in vinegar? Acetic acid
What acid is needed to make cheese? Lactic acid
 Food Production

Saccharomyces cerevisiae, or baker’s/brewer’s

yeast, has been used in winemaking, baking and
brewing since ancient times. But until the middle
of the 19th century, many scientists did not
understand that ethanol (alcohol) production
requires yeast.

Louis Pasteur (1822 - 1895) used a microscope to

show that yeast produces ethanol.
 Food Production

Louis Pasteur discovered that yeast respire with

oxygen (aerobic) or without oxygen (anaerobic).

Wine and beer production requires anaerobic

conditions as it produces ethanol.

Baking bread works best in aerobic conditions.

Bubbles of carbon dioxide make the dough rise.
 Respiration in Yeast

Can you recall the word equation for

aerobic respiration?

Can you suggest what the word equation for

anerobic respiration in yeast is?

Aerobic respiration:
Oxygen + glucose  carbon dioxide + water

Anaerobic respiration (in yeast):

Glucose  carbon dioxide + ethanol
 Demo – The Effect of Temperature of Respiration in Yeast

Yeast and sugar solution in a container with a balloon

attached at the top.

What causes the balloon to inflate?

The containers can be placed in water baths of

different temperatures, e.g., 20, 30 or 40OC.

Predict – Which balloon would inflate the most?

Explain your suggestion.
Demo – The Effect of Temperature of Respiration in Yeast

Add notes to the diagram to explain

what was observed.

1) Why does the yeast need glucose

and warm water?
2) What causes the balloon to
inflate?
3) How would the balloon look
different if the container was kept
in a warm water bath?
4) Explain this difference.
 Fermentation
Fermentation is another name for anaerobic
respiration in microorganisms.

Ethanol is produced to make the drink alcoholic.

Carbon dioxide will make the drink fizzy (e.g.,
champagne) but the carbon dioxide is allowed to
escape if the drink is not fizzy (e.g., wine). 
Growth Curves
 The Growth Curve of Yeast

For yeast to grow and reproduce they

need warmth, glucose (or another
type of sugar) and moisture.
The population will not continue to
grow forever.
Eventually sugar runs out and so the
rate of growth levels out. The sugar is
called the limiting factor.
The Growth Curve of Yeast
Copy the graph
and annotate.

Extension – after
the number
plateaus (stays
constant) it will
start to drop. Can
you suggest why?
 Summary Task –

Complete worksheet 8Db-8 Yeast Populations

 Summary Task –

ANSWERS - worksheet 8Db-8 Yeast Populations

 Challenge Task –

Complete worksheet 8Db-9 Populations

 Challenge Task –

ANSWERS - worksheet 8Db-9 Populations

 1 min 50 secs
How to Make Bread
 Plenary Task –

Complete worksheet 8Db-1 Microscopic Fungi

 Plenary Task –

ANSWERS worksheet 8Db-1 Microscopic Fungi

QUICK QUIZ REVIEW