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What conditions are the most favourable for microbial food production? -…
What conditions are the most favourable for microbial food production?
Condtiions of envrionment
Humidity
H2O
Moisture
Temperature
Could affect the rate of growth
Lack/presnet of O2
Materials
Type
Amoumt
Ph
Microrganisms grow best at around ph level of 7(neutral ph)
Grow pooorly below or not all at 4
Time
Unfavourable
Acidic environemnt
Reduction of microbial functions
High temperature
Destruction of microbials
No development of microbial
Lots of competitive microbial
Spoilage
No food production
What do we classify as a microbial?
Are they living things?
Viruses are not included
Microorganisms
Products dervived from microscopic organisms
Disease
E.coli
Norovirus
Salmonella
Streptococcus
Type of food
Cheese
Yogurt
Bread
Wine
Vinegar
Fermentation process
Yeast
Mould
Bacteria
Is it harmful to consume bacteria?
How do we know it is not harmful?
Fermented Meat
Production of microbial food
Is it safe
How do we know if it is safe?
Advatanges?
Disadvantages?
Microbes
Organisms that are too small to see without usign a microscope
Bacteria
Archaea
SIngle cell eukaruotes
Fungi
:Algae
Protozoa
Variables
Independent varaibles
Temperature
pH
Moisture
Avaliable nutrients
Dependent variable
Conditions of the enviroment
Growth rates
Controlled
Types of food
Amount of each food