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q which foods are used by microorganisms for energythe carbohydrates especially the sugars are most commonly used as an energy source but other
q source of nutrients and energy of microorganismsmicroorganisms use foods as a source of nutrients and energy each kind of microorganism has a
as redox conditions change there will be some resistance to change in a foods redox potential this is known as poising capacity of food this capacity
aerotolerant anaerobes are incapable of aerobic respiration but can nevertheless grow in the presence of air many lactic acid bacteria fall into this
effect on microbial growth and ecology redox potential exerts an important selective effect on the microflora of a food since it will decide the type
q factors affecting water requirements of microorganismsfactors that may affect aw requirements of microorganisms include1 kind of solute employed
effect on microbial growth and activity bacteria require higher aw for growth than fungi gram-negative bacteria have higher requirements than gram
one of mans oldest methods of preserving foods is drying or desiccation the preservation of foods by drying is a direct result of removal of
some foods are better able to resist changes in ph than others these tend to resist changes in ph since these are buffered and the ability to
q effect on microbial ecology and food spoilage of phthe acidity of a product plays an important role in deciding the type microflora present in food
q effect on microbial growth of phevery microorganism has a minimal a maximal and an optimal ph for growth in general bacteria grow in the ph range
the acidity and alkalinity ph of an environment has a strong influence on the activity and stability of macromolecules such as enzymes these enzymes
q inhibition of microorganisms in foodmicroorganisms use our food supply as a source of nutrients and energy they increase their numbers by utilizing
q what are the yeastslike mold the term yeast is commonly used but hard to define as used here it refers to those fungi which are generally not
q physiological characteristics of moldsthe physiological characteristics of molds will be reviewed only briefly here and will be discussed in more
q explain culture characteristics of moldsthe gross appearance of a mold growing on a food often is sufficient to indicate its class or order some
q describe cultural characteristics of microorganismsbacterial growth in and on foods often is extensive enough to make the food unattractive in
q describe the morphological characteristicsone of the first steps in the identification of bacteria in food is microscopic examination to ascertain
q microorganisms on on basis of nutrient degradation capacityon basis of nutrient degradation capacity- proteolytic microorganisms which are capable
q microorganisms on basis of oxygen requirement for growthon basis of oxygen requirement for growth- obligate aerobes require oxygen for growth and
classification of microorganisms on basis of temperature for growth microorganisms can be classified into- thermophillic microbes those
q show the principle parts of a moldthe principle parts of a mold are a web-like structure known as mycelium and the spore the mycelium is often
q explain about eukaryotic organism or fungifungi are eukaryotic organisms this means that their dna-containing chromosomes are enclosed within a
q what are yeastyeasts are unicellular fungi which are widely distributed in nature they are somewhat larger than bacteria the cell length is about
food spoilage bacteria - lactobacillusdifferent organisms of this group also known as lactic acid bacteria have different properties but all of them