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What conditions are the most favourable for microbial food production? -…
What conditions are the most favourable for microbial food production?
Types of Conditions:
Optimum and most desired outcome
ineffective and ill-improving outcome
sub standard and worsens original conditions
Factors Affecting the state of something changing its conditions
Temperature
Weather
Environment
pH
Access to nutrients/energy source
Time Exposure
SA:vol
Types of Microbes: They are organisms that are of microscopic size. They can either be single-celled or exist as a colony of cells.They can cause disease or fermentation
Bacteria: They are microbes with a cell structure much simpler than other organism. They typically a few micrometres in length, and are present in most of the Earth's habitats .
Bacteria can grow under different conditions/factors, they do their best in a warm, moist, protein-rich, slightly acidic environment. However there are outliers
Bacteria are commonly used in the production of a variety of dairy products through the process of fermentation
Fungi: A fungus is a eukaryotic organism. They can be found in any habitat, but mostly live on the land mainly in soil or on plant material rather than the sea of fresh water. They play a role in cycling of carbon and other elements.
Yeast
Yeast, needs several factors to reach its optimum conditions such as nutrients, warmth and moisture to thrive.
It converts its nutrients (sugar and starch) through fermentation into carbon dioxide and alcohol which contributes to food production (bread, wine, beer)
Mold
Mold, needs several factors to reach its optimum conditions, nutrients, moisture, oxygen and warmth. Without this its spores may survive in a dormant state until conditions are suitable.
A function of mold in the fermentation process is the synthesis of enzymes that hydrolyse the components and contribute to the development of a desirable texture, flavour and aroma of the product.
Viruses: A virus is an infectious agent that can infect all life forms, from animals and plants to microorganisms including bacteria and archaea.
Different Areas of Food Production
Fermentation
Primary fermentation involves microorganisms, such as fungi and bacteria, enzymatically breaking down carbohydrates to produce carbon dioxide, organic acids, or alcohol.
Preserving
Food preservation includes food processing practices which PREVENT the growth of microorganisms, such as yeast and slow the oxidation of fats that cause rancidity.
Cultivation
Cultivation, the production of food by preparing land to grow crops typically on a large scale, where they would harvested once finishing the optimum growth.
Favourable: The Most Desired Outcome
In demand
not necessary but preferred
Optimum Conditions are the most wanted for the desired outcome
Conditions: The state of something with regard to its appearance, quality or working order which can change overtime from different factors.