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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
Humidity
Amount of water
Temperature
Temperature may vary microbial growth and productivity
Type of food/nutrients
Table sugar (sucrose)
Quantity
Concentration
0% (control)
10%
20%
30%
(Purcell, 2021)
Honey (fructose)
Glucose syrup
(Wilson, et. al., 2019)
Time
Longer times may result in varying microbial growth and productivity
Fermentation
Temperature
30ºC, optimum temperature for bread proofing
(Joseph and Bachhawat, 2014)
Lack of oxygen
Saccharomyces Cerevisiae does not require low oxygen to ferment
Humidity
pH
Optimum is 7 but can tolerate 4.0-8.5
How much lactic acid production?
Time
1 hour, proofing time
Microbe
Type
Baker's yeast (Saccharomyces Cerevisiae)
(Britannica, 2021)
Cheddar cheese (Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and Lactobacillus lactis)
Wine (yeast and lactic acid bacteria)
Yoghurt (Lactobacillus bulgaricus and Streptococcus thermophilus)
Kombucha (acetic acid bacteria (AAB) (Acetobacteraceae) and osmophilic yeast)
How much?
2g yeast
Favourable
Most quantity?
Most flavour
Not hygienic
Bread
Most rise
Crusty outerlayer
Fluffiness/Chewiness
Change in volume
Beer
How carbonated?
Wine
Sweetness
Tannins
Yoghurt
Tanginess/acidity (pH)
Viscosity
Kombucha
Acidity
How carbonated
Sweetness
How will it be measured?
pH
Litmus paper
Probe
Change in volume
Measure height of yeast foam
Water displacement
Production of CO2
CO2 Collection (stopper with tube)
Water displacement
Diameter of balloon