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What conditions are the most favourable for microbial food production? -…
What conditions are the most favourable for microbial food production?
Favourable: Conditions of the environment for microbe
Humidity
Water content
Temperature (how it affects rate of growth)
Type of food produced
Lack/Presence of Oxygen
Conditioning for fermentation
Nutrients
Type
Quantity
What is effective?
Minimal loss of energy, (useful output energy/input energy)
Ph level
Microbial: What do we classify as a microbial?
Are they all living things?
Viruses are not included
Microorganisms
Bacteria, Fungi, Archaea, Protists
Safety
Bacteria that does not harm humans
How do we know they are not harmful?
Safe handling of microbes
preventing contamination
No patheogens
How is this measured?
Quantity of food produced
Weighed, measure density of food
Quality of food produced
Consuming food on a subjective basis
What is the dependent variable
Independent variable
Food: What food are we going to make?
Fermented foods
How is it fermented?
Breakdown of Glucose and carbs by bacteria and yeasts
Bread, Beer, Wine, Youghurt, Cheese
100 minutes of food creation time
Alcohol takes > 100 minutes