What conditions are most favourable for microbial food production?
Temperature
Availability of Nutrients
Time
pH Levels
Options
Questions
Findings :
Limitations
Options
Questions
Findings
Limitations :
Options
Questions
Findings
Limitations
Options
Questions
Findings
Limitations
Investigating the growth of microbes in different temperatures on dough with various types of sugar (white, brown sugar, coconut sugar, etc)
What is the optimal/suitable temperature for microbial growth?
How does the temperature environment range for different types of microbes?
Different microbes are arranged by the temperature they best grow at
Optimal/suitable temperatures for microbial growth range from -5°C to 30°C, with temperatures between 10°C and 20°C, are called psychrophiles.
Microbes that grow at optimal temperatures in the range of 20°C to 40°C are called mesophilic
Bacterias that grow at optimum temperatures exceeding 50°C are thermophilic, and can withstand and grow at extreme heat
Water bath doesn’t work properly
Investigate microbial growth by giving one microbe more nutrients such as water compared to another one
What do foods contain that support microbial growth?
Which foods are most prone to microbial growth?
Ingredients in foods that promote microbial growth?
What nutrients do microbes need in order to grow?
Intrinsic factors such as water availability, nutrients available for the microbes to grow, proteins etc
Raw meat is extremely prone to microbial growth if not left at the right temperature environment
Changes in the temperature of the environment in which the food is left
Investigating the growth of microbes in fruits of different pH levels eg. lemons, bananas, apples etc
Which fruits are most acidic?
Which fruits are the most basic?
Which fruits are pH neutral?
How can the pH environment impact microbial growth?
The most acidic fruits are lemons, limes, plums grapes, grapefruit and grapes
Alkaline fruits include watermelon, kiwi, pineapple, persimmon, nectarine, apples, and blueberries
pH neutral include avocados and bananas
The fruits used are not cut up equally
Leaving bread at the same temperature for different times of the day or different amounts of the days to investigate microbial growth
How do microbes develop on yeast?
How can microbes develop on yeast over time?
Why does yeast have microbial growth?
Dough occasionally spoils due to bacterial growth, either by the growth of bacilli from spores that survive baking
Yeast is a microbe used in bread making which feeds on sugar. Enzymes in yeast ferment sugar forming carbon dioxide and of ethanol. The carbon dioxide makes the bread rise, while the ethanol evaporates when the bread is baked.
Dough is prone to microbial growth due to the moisture that is trapped within it which provides a good environment for them to grow.
Moisture levels in the dough are not equal