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What conditions are the most favourable for microbial food production? -…

- - - - Acidic environment
      - Basic environment
      - Neutral environment
        
        The pH affects the fermentation of yeast as the yeast ferments best in a slightly acidic environment (between a pH of 4.0 to 6.0) but will tolerate a neutral environment and therefore will be able to ferment for a pH between 4.0 to 8.0. (EFFECTS OF PH AND TEMPERATURE ON GROWTH AND GLYCEROL PRODUCTION, 2022)
    - - Salt levels - concentration
        
        Salt affect the rate of fermentation as the higher the concentration of slat, the slower the yeast ferments.
      - Sugar levels - concentration
        
        Sugar provides nutrients for the yeast cells and create a by-product of carbon dioxide, ethanal and ATP (Adenosine Triphosphate). Varying amounts of sugar can affect the rate at which carbon dioxide and ethanol are produced.
    - - Low light exposure
      - High light exposure
        
        Varying amounts of light, as well as the type of light, inhibits growth, respiration, protein synthesis and membrane transport of yeast cells as the visible light destroys or deactivates the cytochrome (which are several intercellular protein cells that have a function in electron transport, with the assistance of enzymes) (Ułaszewski et al, 2022)
      - No light exposure
    - - Low or high levels of oxygen
        
        When yeast metabolises, it can be done in two ways, either aerobically (with the aid of oxygen) or anaerobically (without oxygen).
- - - - Bacteria
        
        eg. unpasteurized dairy products
        
        eg. raw milk
        
        eg. cheese
        
        eg. yogurt
        
        foods with a high amount of sodium chloride (salt)
        
        eg. sliced meats
        
        eg.ham
      - Fungi
        
        eg. molds
        
        used in soft cheeses
        
        eg. brie, camembert, blue cheese
        
        eg. yeast
        
        used in breads, cakes, pastries
        
        used in wine and other alcoholic beverages
        
        eg. mushrooms
      - Protozoa
      - Protists
      - Virusus