Microorganisms and food production

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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
    • 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

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