Microorganisms and food production
- Created by: vezting
- Created on: 30-03-16 14:05
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- microorganismand food production
- using microorganisms
- yeast, bacteria and fungi are used in the production of food and drink
- advantages
- micro.org grow rapidly under the right conditions
- they can grow on in-exoensive materials such as waste materials
- the environment can be artificially controlled to give optimum conditions
- optimum growth conditions are easy to achieve
- food can last longer in storage
- disadvantages
- high risk of food contamination
- small chnages can kill the microorganisms
- people dont like eating things grown on watse
- food spoilages
- is the deterioration of food characteristics
- taste, texure, smell and appearance
- food spoilage is caused by unwanted bacteria and yeats
- proteins are broken down into amino acids and fats are broken down into simple suagrs. the break down of these molecules is the spoilage
- also some micro.org produce waste toxins whihc cause spoilage and poisoning
- is the deterioration of food characteristics
- salting and adding sugar
- inhibits gorwth of micro.org
- lowers water potential in the environment so micro.org lose water down water potential gradient
- freezing
- slows down enzyme controlled reactions and freezes the water in the food so micro.org cannot use it
- pickling
- the low pH denatures enzymes in the micro.org and so they cant function
- growthh is inhibited
- heat treatment
- heating food high enough will denature the nezymes in the micro.org and kill it
- irridation
- exposing food to radiation kills and micro.org by dmaging / destroying DNA
- using microorganisms
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