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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
pH
pH has a profound effect on the growth of microorganisms. Most bacteria grow best at about pH 7 and grow poorly or not at all below pH
modifys the ionization of amino-acid functional groups and disrupts hydrogen bonding, which, in turn, promotes changes in the folding of the molecule, promoting denaturation and destroying activity
temperature
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. ... If the temperature is above 90 °F, food should not be left out more than 1 hour.
moisture
The majority require relative humidity (RH) of 60 percent or more, though some can survive and multiply in >20 percent RH. Thus, decreasing temperature and moisture (relative humidity), creates a less hospitable environment for microorganisms to grow.
time
Food manufacturers continue to use micro-organisms today to make a wide range of food products by a process known as fermentation. Fermentation not only gives food a good taste, texture and smell, but it causes changes that reduce the growth of unwanted food microbes. Fermentation takes time
oxygen
Oxygen absorbers have an important role in the removal of dissolved oxygen, preserving the colour, texture and aroma of different food products, and importantly inhibition of food spoilage microbes
water activity
The water activity increases with temperature. ... Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold. The amount of available moisture can be reduced to a point which will inhibit the growth of the organisms.
nutrient content
The availability of specific nutrients dictates organismal growth by controlling and limiting activation of cellular and metabolic pathways necessary for progress. ... Hence, it is critical to identify the required nutrients and ensure these are supplied in the culturing of microorganisms.
Microbial
bacteria
Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment that is pH neutral or slightly acidic.
yeast
Yeasts are unicellular fungi that are much larger than bacterial cells. They reproduce by cell division (binary fission) or budding. They are the main fermentor and alcohol producer in the production of wine, beer and other alcohol drinks.
mould
Molds are microscopic fungi that live on plant or animal matter. Mold grows from tiny spores that float around in the air. When some of these spores fall onto a piece of damp food, they grow into mold. Food mold feeds itself by producing chemicals that make the food break down and start to rot.
fungi
Temp: Fungi grow best in warm temperatures. Some species of fungi do grow better at warm temperatures (70-90°F), but there are some that thrive in very high temperatures of 130-150°F and some that will thrive in very low temperatures below 32°F (below freezing).
Habitat: They colonize most habitats on Earth, preferring dark, moist conditions. They can thrive in seemingly hostile environments, such as the tundra, thanks to a most successful symbiosis with photosynthetic organisms like algae to produce lichens
algae
Algae is a large and diverse group of photosynthetic eukaryotic organisms.
protozoa
virus
A virus is an infectious agent that replicates only inside the living cells of an organism. Viruses can only replicate within the cells of animals, plants, and bacteria and, as such, are referred to as obligate intracellular parasites.
FOOD
Yogurt
potato
Wine and Beer
Cheese
Meat
Vegtables
Milk and dairy products
Favourable
Growth rate
they do best in a warm, moist, protein-rich environment that is pH neutral or slightly acidic. There are exceptions, however. Some bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely salty conditions.
Large colony
Survival
variables
IV: Quantity of yeast
by changing the quantity of yeast we are changing the reaction speed as yeast is the component responsible for reacting with sugar (the reactant of the experiment)
DV: Amount of carbon dioxide produced
carbon dioxide is a waste product in fermentation, therefore, by measuring it as the dependant variable, we can see how the amount of yeast effects the rate of fermentation and thus decide which quantity is most favourable.