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What conditions are the most favourable for microbial food production? -…
What conditions are the most favourable for microbial food production?
Conditions That influence microbial food Productions
pH
Microbes in general have an optimum pH of 7. If the moderate pH were to change, it could result in denaturation and destroying the enzyme activity of the microbe
Water Activity
Without the right water activity, it causes the microbe to experience osmotic stress. This means the cell cannot take up water and becomes dormant resulting in the microbe being unable to grow
Oxygen
Some microbes require in order to grow and multiply. These microorganisms are called aerobic microbes. Without oxygen these microbes cannot grow
Humidity
One of the important factor for the growth of microorganisms in food surfaces is the humidity of the storage environment. Some foods are better stored in a more humid environment whilst others require more moist and colder environments.
Moisture content
All bacteria need 'moisture', or water in order to grow and reproduce. Sometimes methods like freezing, drying or salting are always ways to reduce available water to bacteria and slow down their growth
Microorganism in food
Types of Microorganisms in food
Bacteria
Fungi
Viruses
Algae
Food types
Wine/ Alcohol
Lactic Acid Bacteria: currently LAB is used in wine to conduct the malolactic fermentation. This process helps with increasing the aroma of the wine and mouthfeel, improve microbial stability and reduce the acidity of wine.
Dairy products
Lactic Acid Bacteria: Helps with products like cheese and yogurts decrease in pH and cause milk protein to coagulate.
bakery
Yeast: are used in bakery products like bread to ferment the nutrient source on which they grow. The carbon dioxide makes the dough rise which gives the bread its light and spongy texture
Pickles
Lactic Acid Bacteria: Used to decrease the pH to extend the shelf-life of food by anaerobic fermentation in brine or immersion in vinegar.
What qualities make food unfavourable
Taste
Usually if a food is spoiled or contaminated, the taste is usually very sour, bitter or rancid
Smell
Bad odor. Usually when a food is spoiled or out-of-date, the food starts to reek with a very sour and rancid scent.
Appearance
Discolouration: Such as green meat, blue spots on bread, darker coloured fruit. Any distorted shape or deteriorated look most likely means the food is spoiled or unsafe to consume
Methodology of Food Preservation
Freezing
Pasteurization
Refrigeration
Addition of Chemicals
Pickling