food spoilage

Question 1

enzymes and food spoilage

Answer 1

enzymes over ripen the food.

colour changes e.g. tomatoes change from red to green

texture changes e.g. hard bananas become soft and easy to digest

enzymic browning

brown via oxidation due to contact with oxygen which leads to decay

Question 2

rhizopus

Answer 2

saphrophytic mold [breaks down non living organisms]

white, fluffy micelium

black pinhead sporangia

30-40 is optimum temperature
reproduces both asexually and sexually.

Question 3

conditions necessary for growth

Answer 3

• needs food [saphrophytic]
• requires moisture to grow
• room temperature [mesophiles] [medium to warm 20-45]
• oxygen [aerobic]
• PH level - 4-6 [slightly acidic]

Question 4

uses of microorganisms

Answer 4

• cheese [lactic acid culture, turns lactase into lactose] [blue mold to flavour and make blue cheese]
• yoghurt [bacteria culture to ferment the yoghurt]
• yeast to make bread via producing C02
• fungi ferments quorn

Question 5

main causes of food spoilage

Answer 5

• bacteria
  causes deteroration
  strong rancid smell
• rancidity
  fish or fats
• shrinkage due to lack of moisture
• enzymic ripening
• mold such as rhyizopus