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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 levels
PH's from 6.5 - 7 stunt microbial growth
The ionization of amino-acid functional groups are effected by the change in pH
If the pH is higher than the isoelectric point, then the amino acid donates a proton regarding the carboxyl group, in turn becoming a negatively charged ion.
Thus, microbial growth is accelerated
If the pH is low or high, then denaturing processes of the microbial
As denaturing processes occur, then the rate in which reactions take place, reduces, as microbial growth will come to a plateau
Thus, diminishing microbial growth.
Temperature
Heat
Catalysts
Enzymic activity
cellular growth decreases as denaturing process occur
Collision theory: as temperature increases, molecules move faster
Due to the movement of molecules, more collisions occur
Enhances reaction
Cold
Molecules are stationary, thus less collisions occur
Reaction is diminished
Inefficient microbial growth
Moisture
Low water availability
inhibit microbial activity by lowering intracellular water potential and thus reducing hydration and activity of enzymes.
High water Availability
increases intracellular water potential thus increasing hydration and activity of enzymes
Nutrients
Nutrients required
Carbon
extends shelf life of perishable foods, by delaying bacterial growth
Nitrogen source
Nitrogen is needed for the synthesis of amino acids, DNA, RNA, and ATP, among other molecules.
Salts
Salts are effective as a preservative as they reduce the water activity in foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reaction
Nutrients promote microbial growth
Microbial Types
Archaea
Protozoa
Bacteria
Fungi
Algae
Viruses
Food Production
Crop management
Preservation
Harvesting
Fermentation
Cultivation
Crop production
Restaraunt cooking
Broiling
Grilling
Baking
Food production processes including microbial production
Food fermentation
The breakdown of sugars by bacteria and yeast
Effected by different variables
Range of pH
Tempurature
Moisture
Nutrients
Microbial types
Yeast
yeast cells convert cereal-derived sugars into ethanol and CO 2 .