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What conditions are the most favourable for microbial food production? -…
What conditions are the most favourable for microbial food production?
Types of food we are making?
Types of food from microbe
Yogurt
Temperature
42 degrees celsius to 44 degrees c
Streptococcus thermophilus
Bread
Alcohols
Wine
Red
White
Beer
Cheese
Fermentation processes
Mould
Bacteria
Acidity
pH levels used
Conditions of enviroment
Temperature
Room Temperature
Wine Fermentation
White Wine fermentation
at or below 15 degrees celsius
Red Wine Fermentation
20-30 degrees celsius
yeast
Maximum temperature 38 celsius
Dies at 55 to 60 degrees celsius
25 to 30 celsius
Hot
Cold
How does temperature affect growth
Humidity
Moisture
H20 present
Nutrients(All Microorganisms require nutrients to grow and live)
Types of nurtrients
Carbon
Hydrogen
Nitrogen
Oxygen
Phosphorus
Do different microbes need different nutrients
Optimum level
Amount
Removal of waste
lack of pressure of O2 for the fermentation process
Conditions naturally present in food which are called intrinsic factors
Biological Barriers
Water Availability
pH
Nutrients
Microbes
Safe for consumption
A microorganism, especially a bacterium causing disease or fermentation
What diseases can it cause?
Salmonella
Norovirus
Clostridium perfringens
Can they be harmful to humans
Optimal conditions for microbes to work efficiently in foods
Most favourable
Advantageous to in this case microbial food production
Optimum conditions
Microbial Food Production
Advantages
Disadvantages
This type of food production involves live microbes such as bacteria, mould and yeast. These microbes create food such as yogurt or cheese.
Safety aspects of the use of microbes in food
Causing food spoilage
Illnesses and Diseases