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Biotechnology Activity Sheet

Quarter 2 – MELC 1
Week 1
Traditional Biotechnology
Biotechnology Activity Sheet No. 1
Traditional Biotechnoloy
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or

transmitted in any form or by any means electronic or mechanical without written permission
from the DepEd Regional Office 6 – Western Visayas.

Development Team of Biotechnology Activity Sheet

Writers: Rhoda Erdao and Stephanie Sanonte

Illustrators: Felizardo S. Valdez III
Editor: Minda L. Soldevilla
Layout Artist: Felizardo S. Valdez III

Regional Management Team:

Ma. Roselyn J. Palcat
Novelyn M. Vilchez
Elleda E. De la Cruz
Minda L. Soldevilla
Arthur J. Cotimo
Felizardo S. Valdez III
Marve E. Gelera

Regional Management Team:

Ma. Gemma M. Ledesma,
Josilyn S. Solana,
Elena P. Gonzaga,
Donald T. Genine,
Rovel R. Salcedo,
Moonyeen C. Rivera,
Anita S. Gubalane,
Minda L. Soldevilla,
Daisy L. Lopez,
Joseph M. Pagalaran
Introductory Message
Welcome to Biotechnology!

The Learning Activity Sheet is a product of the collaborative efforts of

the Schools Division of Iloilo and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This is
developed to guide the learning facilitators (teachers, parents and responsible
adults) in helping the learners meet the standards set by the K to 12 Basic
Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials

aimed to guide the learners in accomplishing activities at their own pace and
time using the contextualized resources in the community. This will also
assist the learners in acquiring the lifelong learning skills, knowledge and
attitudes for productivity and employment.

For learning facilitator:

The Biotechnology Activity Sheet will help you facilitate the teaching-
learning activities specified in each Most Essential Learning Competency (MELC)
with minimal or no face-to-face encounter between you and learner. This will be
made available to the learners with the references/links to ease the independent
learning.

For the learner:

The Biotechnology Activity Sheet is developed to help you continue learning

even if you are not in school. This learning material provides you with meaningful
and engaging activities for independent learning. Being an active learner, carefully
read and understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed schedule.
Name of Learner:_________________________________________________________
Grade and Section:_______________________________Date: __________________

BIOTECHNOLOGY ACTIVITY SHEET No. 1

Traditional Biotechnology

I. Learning Competency

Discuss techniques or practices used in traditional biotechnology

(cheese, toyo, vinegar making, nata de coco production).

Support Competencies:
1. Define traditional biotechnology.
2. Identify traditional biotechnology products.
3. Explain the techniques or practices used in making traditional
biotechnology products such as cheese, toyo, vinegar, and nata de
coco production.

II. Background Information for Learners

The use of microorganisms in making food goes back to ancient times.

In fact, microorganisms were improving human food long before it was
realized that microorganisms exist. Making cheese, toyo, vinegar, and nata
de coco productions are some of the usual food products which involve
microbes. Food is processed to improve its quality and safety. Food safety
is the top priority to everyone that provides guarantee that food will not
cause harm to the consumer when it is prepared and/or eaten according
to its intentional use.
Biotechnology as applied to food processing in most developing
countries makes use of microbial inoculants to reinforce properties
like the taste, aroma, shelf-life, texture, and nutritional value of foods.
In this learning activity sheet, you will learn more about the traditional
biotechnology, traditional biotechnology products, and techniques or
practices used in making cheese, toyo, vinegar, and nata de coco
production.
III. Activity Proper

Activity 1: Learning from the Past…Defining TB (Traditional Biotechnology)

Directions: Read the following and answer the guide questions.

In a nutshell, biotechnology surrounds both traditional biotechnology

and modern biotechnology. The diversity of microorganisms and development
of genetics expanded the potential of traditional biotechnology which led to
the development of modern biotechnology. What is traditional biotechnology?
What do you know about it?

Figure 1. Pictures of Traditional Biotechnology

1. The pictures are related to traditional biotechnology. What are the

things you see in the pictures?
_______________________________________________________________________________
_______________________________________________________________________________

2. How are these products produced?

_______________________________________________________________________________
_______________________________________________________________________________

3. What is traditional biotechnology based on the products produced as

shown in the picture?
_______________________________________________________________________________
_______________________________________________________________________________
Activity 2-IN or OUT! (Biotechnology Food Products)

The table contains some examples of food products commonly found in

the market. Put a check mark (/) below column IN, if the food product
belongs to traditional biotechnology and an X mark below column OUT if the
food product is NOT produced through a traditional biotechnology. Then
answer the questions that follow.

Food Products Column IN Column OUT

1. Probiotics milk

2. Banana chips

3. Vinegar

4. Nata de coco

5. Cassava cake

6. Toyo (soy sauce)

7. Cheese

8. Bagoong (fish paste)

1. How did you identify that the given food products are examples of
traditional biotechnology?

__________________________________________________________________________________
__________________________________________________________________________________

2. Discuss the common techniques used in producing products through

traditional biotechnology.
__________________________________________________________________________________
__________________________________________________________________________________

Activity 3- Microorganisms in Food Preparation…A Bacterium or

Fungus?

Directions: Read and understand the following selection and complete the
table below by filling out the needed information in the table.

Traditional biotechnology includes a set of techniques and practices that

have been traditionally used by humanity to change food and other
substances. Some of these have been used favorably without the
understanding of the discipline behind them.

The Philippine archipelago is a home to various ecosystems, organisms,

peoples, and cultures. Filipino food is no exception as a definite regional
flavoring that stem from the unique food preparation techniques or practices
and gastronomic traditions of each region. Local procedures are adapted to
indigenous element and in line with local tastes. Traditional or indigenous
fermented foods such as cheese, toyo, vinegar, and nata de coco, are part of
Filipino culture since these are intimately entertwined with the life of local
people. The three-leading island-groups of the Philippines, namely – Luzon,
Visayas, and Mindanao, each have their own fermented food products that
provide to the local taste buds. Fermentation is use throughout the many
islands of the Philippines.

As technique or practice, fermentation uses bacteria or fungi such as

yeast to change food. Several microorganisms are involved in usual food
fermentation processes. In food, Lactic acid bacteria (LAB) is a type of
biopreservation system. They are not only to add flavor of the food but LAB
also direct pathogenic and spoilage microorganisms through diverse ways.
These may include, but are not restricted to, production of peroxidases,
organic acids, and bacteriocins. Also, humans have been using fermentation
since ancient time to preserve, enrich the organoleptic qualities as well as
increase the shelf-life of food.

Food Products Microorganisms Involved Bacterium or Fungus

Cheese Lactobacillus acidophilus
Streptococcus lactis
Streptococcus cremoris
Streptococcus thermophilus
Strptococcus dicetilactis

Toyo (soy sauce) Aspergillus oryzae

Pediococcus cerevisaea
Lactobacillus delbrueckii
Sccharomyces rouxii

Vinegar Saccharomyces cerevisaea

Acetobacter aceti

Nata de Coco Acetobacter xylinium

IV. Reflection

Complete the statements below.

I understand_____________________________________________________________________
__________________________________________________________________________________

I don’t understand _____________________________________________________________

__________________________________________________________________________________

I need more information about ___________________________________________________

_________________________________________________________________________________
V. Answer Key
Reflection (answer varies)

Bacterium
Fungus Bacterium
Bacteria Bacterium
Bacteria Bacteria Bacterium
Bacterium Fungus Fungus Bacterium
4. Nata de Coco 3. Vinegar 2. Toyo 1.Cheese
Activity 3

microorganisms are not involved.

Links and/or Other References
are not the product of fermentation and 8. IN
while non-biotechnology food (non-fermented food) 7. IN
the food quality and extend the shelf-life of food 6. IN
organisms (bacteria or fungi) to preserve, enhance 5. OUT
food) are product of fermentation. It uses micro- 4. IN
2. Traditional biotechnology food (fermented 3. IN
the process on how they were produced. 2. OUT
1. (Possible answer) They were identified through 1. IN
Activity 2

existing ones.
microorganisms (bactria or fungi) to make new products or modify
3. Traditional biotechnology refers to ancient ways of using
2. These products are produced through fermentation.
1. Cheese, wine, vinegar, bread, ancient , bacteria

Activity

VI. Links and/or Other References

Institute for Science and Mathematics Education Development (1993).

Microorganisms in Biotechnology pages 5-9. University of the Philippines
Diliman, Quezon City

http://www.sea.org.sz/biosafety/index.php/traditional-biotechnology/

http://www.sea.org.sz/biosafety/index.php/fermentation/

https://www.google.com/search?q=food%20traditional%20biotechnology&tbm=i
sch&hl=en&rlz=1C1CHZN_enPH910PH910&sa=X&ved=0CB8QtI8BKAFqFwoTC
MisxfTrie4CFQAAAAAdAAAAABAG&biw=1349&bih=625#imgrc=JyES6j8HALULe
M

https://www.google.com/search?q=classical+biotechnology&tbm=isch&rlz=1C1
CHZN_enPH910PH910&hl=en&sa=X&ved=2ahUKEwjWsNWD7YnuAhUOdZQKH
ZBjBGIQrNwCKAB6BQgBENgB&biw=1349&bih=625#imgrc=cYoFXtvDofoP7M

https://www.intechopen.com/books/lactic-acid-bacteria-r-d-for-food-health-
and-livestock-purposes/lactic-acid-bacteria-in-philippine-traditional-fermented-
foods