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Conditions that affect microbial food production : - Coggle Diagram
Conditions that affect microbial food production :
Temperature
The 'Danger Zone' (4°C and 60°C) is best for quick multiplication of bacteria.
pH & Nutrient Availability
Acidity
Most thrive of a slightly acidic area (pH 7)
Food/Nutrient Intake
Oxygen Level (Moisture)
Aerobic
Need oxygen to thrive.
Anaerobic
They thrive with the absence of oxygen.
Water is crucial for microbial metabolism. Foods with higher moisture content (high water activity, or Aw) provide more readily available water for growth.
Fermentation Time
The duration microbes are left to grow or ferment affects yield and flavour—too short = underdeveloped, too long = spoilage.
Light Exposure
Some microbes are sensitive to light; many food microbes grow best in the dark (to avoid UV damage).
Salt Concentration
Keeping unwanted microbes out ensures the desired strain grows best and food is safe.
Pressure