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What conditions are the most favourable for microbial food production? -…
What
conditions
are the most favourable for
microbial food production
?
pH
Bell-Young, L. (2021) What is the pH Scale?, ReAgent Image from - Chemical Services. Available at:
https://www.reagent.co.uk/what-is-ph-scale/
(Accessed: 22 August 2022).
eg; testing yoghurt at various pH levels
pH 4
pH 6
pH 8
Dependant variable: measure with an agar plate
pH changes protein structure and denatures protein molecule
controlled variable: temperature, amount,
universal indicator paper
Temperature
environment
20-27 degrees optimum
What temperature is optimum for yeast to ferment
10 degrees
25 degrees
40 degrees
record the amount of co2 using a gas sensor
Foods that favour mircobal production
Dairy items (yoghurt)
Probiotics
Bread
Yeast
Temperature that effects yeast
amount of sugar yeast needs to grow
pH levels in yeast
alcohol
yeast
Kombucha
Prebiotics and probiotics
Yeast fermentation
What is it?
fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid.
(Maicas, S 2021)
Why does it occur
Fermentation is the process of sugars being broken down by enzymes of microorganisms in the absence of oxygen.
(Tay, A 2019)
Who discovered this?
Our modern understanding of the fermentation process comes from the work of the French chemist Louis Pasteur
(Alba-Lois, L 2010)
Yeast to water ratio required for the experiment
: A small, foil packet of yeast equals 2 1/4 teaspoons. It normally takes 1/4 cup of warm water to activate that amount and yields approximately 1/2 cup of fully active yeast.
How to Activate Yeast for Baking (2019). Available at:
https://www.berlyskitchen.com/how-activate-yeast-baking/#:~:text=How%20much%20yeast%20is%20in,cup%20of%20fully%20active%20yeast
. (Accessed: 23 August 2022).
Biological process of yeast Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.
Extremes/ favourable/ unfavourable
