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What conditions are the most favorable for microbial food production? …

- - - - High Oxygen Levels
        
        How can it affect microbial food production?
        
        Certain microbes are very sensitive to the amount of oxygen present in the air. High levels of oxygen can either expedite the growth or hinder it.
      - Low Oxygen Levels
        
        How can it affect microbial food production?
        
        Certain microbes cannot grow without oxygen whereas in low oxygen levels since their methods of energy production and respiration require the transfer of electrons to oxygen.
- - - - 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. This improves the food's storage life and safety.
        
        Why is it required?
        
        Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.
      - Temperature
        
        Low temperature slows down the metabolism rate and delays senescence and ripening process that are very important for post harvest storage. Low temperature also inhibits the rate of growth and level of pathogenicity of many postharvest pathogens.
        
        Higher Temperature results in more easy microorganism can grow up to a certain point.
        
        Very high and low temperatures both obstruct the enzyme processes microorganisms depend on to survive
- - - - Salt by its nature is hygroscopic; that is, it attracts moisture, in the presence of salt, the yeast releases some of its water to the salt by the process osmosis, and this in turn slows the yeasts fermentation or reproductive activities.
    - - Sugar affects the rate of fermentation reactions. A little sugar, up to three percent, speeds up fermentation.
        
        The yeast processes the added sugar first, saving the time it would take to break down starch into sugar.
    - - Water is necessary for yeast fermentation and reproduction
    - - Water is responsible for the consistency of the bread dough