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What conditions are the most favourable for microbial food production?,…
What conditions are the most favourable for microbial food production?
'what conditions'
(IV)
Quantity
energy source
type of energy soruce
sucrose
fructose
Glucose
Lactose
Concentration of Sugar
Water to Sugar Ration
90:10
85:15
95:5
80:20
Quantity of energy source(g)
Quantity of yeast(g)
Temperature
Indicators of successful Fermentation
Indicators
in specific foods
Bread
Alcohol(beer)
Bubbles of CO2 forming in the wort
The airlock, bubbles and levels
Krausen forms and then falls
Yeast particles floating around in the wort.
Flocculation: yeast sinking to the bottom.
Over bearing
indicators
Sour Aroma
Solvent
Water
pH
Fermentation
Fermentation Equation
Word Equation: Glucose (Yeast/---->) Ethanol + Carbon Dioxide
Chemical Equation: C6H12O6 ----> 2C2 H5 OH + 2CO2
Requirements for fermentation
Carbohydrate(food source)
Yeast(microorganism)
'most favourable'
(DV)
Produces most efficiently
Least amount of time taken to reach certain amount of CO2/Ethanol
Least amount of resoruces used
Most CO2 prouced
Most elthanol produced
Part per Million (PPM)
Size of gas balloon(mm)