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What conditions are the most favorable for microbial food production? -…
What conditions are the most favorable for microbial food production?
Microbes
Bacteria
lactic bacteria
gives food longer shelf lives. helps production of cheese and yogurt
Optimal pH: around 5.5 to 5.8......
Lower than Higher than lower pH slow down acid production
Optimal Temperature is 20 - 35C. greater than 39C growth is inhibited and temperatures lower than 20C are very slow
Nutrient Content
Moisture
Algae
Fungi
Yeast
feed on sugars and release CO2 giving sourdough its uniqueness
Optimal Temperature: 25-30C
Optimal pH 4-4.5pH
Moisture
Nutrient Content - generally as sugars are increased yeast growth is increased and more CO2 is released however when reaching the concentration further growth in halted. If too much sugar is supplied yeast growth is actually inhibited as the yeast cannot get enough water due to the extreme sugar concentration. optimal ratio of sugar and water is approximately 1gram every 4ml of water.
Type of Sugar. Glucose, Fructose, Lactose, Sucrose
Applications
Alcohol Fermentation
Yeast
Bread
Equation: Glucose > Carbon Dioxide + Alchol
Lactic Acid fermentation
Cheese
Yogurt
https://www.csus.edu/indiv/l/landerholmt/documents/bio02/lab%2011%20fermentation_spr10.pdf
How to measure impact of conditions
Yeast
Measure CO2 produced (by product )
Measure height foam growth