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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
temperature
time
settings
moisture (water)
espose to air
no air, min, max air
pH value
Acidity
neutral
alkaline
environmental conditions
metabolic level
abiotic factors
biotic factors
Amount of pressure
Osmotic pressue
atmospheric pressure
osmotic pressure
Presence of mechanical barriers
concentration of gases
oxygen
carbon dioxide
amount of energy provided (ATP)
Glucose
carbon
nitrogen
sulfur
phosphorus
vitamins
Fermentation time
coenzymes
ATP/ energy
Redox potential
salt level (salinity)
ecosystem (water, land)
Most favourable
depends on condition
Safety
for who?
animals
humans
flavour
shelf-life
probiotic
heathy
cost
most helpful
easy
quick- speed
quantity
edible
texture
rate of production
food
microbial
concentration of the "condition"
Microbial
Types
yeasts
molds
bacteria
archaea
fungi
algae
amoeba
paramerium
viruses
Pathogenic
non pathogenic
harmfulness
Preservation
extend shelf-life
retain nutritional value
safety
Where are they produced/ grow
How old are the microbes
are they inserted to food?
quantity
different level of optimum growth
microbes in diary products
bifidobacteria
lactobacilli
lactococcus
streptococcus
pediococci
enterococcus
Food production
types of food products
bread
beer
Saccharomyces cerevisiae
yogurt
curd
kefir
kumis
vinegar
Acetic acid bacteria
wine
fermented fish
fermented meat
Lactobacillus spp.
fermented vegetable
pickles
cheese
holes size
chedder
mature
varieties of bacteria, yeast, and filamentous fungi (molds)
Where does the production take place?
factory
House/ DIY