Microbial food fermentation is often performed as a preservation method to inhibit the growth of food spoilage microorganisms that may be present in or on the food. The fermentation process often leads to an overall pH decrease of the food to levels below 4. This drop most likely causes many ________ to be inhibited.

Microbial fermentation is one of the basic biotechnical processes for the efficient formation of active substances. Fermentation uses fungi, bacteria or cell cultures to transform raw materials into chemicals. Acidophiles is usually bacteria and other very simple organisms that are capable of developing in conditions of too low a pH for most forms of life. Each microorganism has a pH range in which it can grow and a well-defined optimum pH. Depending on the pH, we find acidophiles (1.1 - 5.5), neutrophilic (5.5 - 8.0) and alkaline (8.5 - 11.5) microorganisms, which grow well in acidic, neutral and alkaline pH respectively. Fermentation is carried out to prevent the development of other microorganisms that can alter the quality of the food. Anaerobic digestion is a microbial fermentation in the partial or total absence of oxygen that gives rise to a mixture of gases, in which methane and carbon dioxide are mainly found. Anaerobic microorganisms mainly obtain their energy through the use of fermentation pathways, where organic compounds such as acids and alcohols, among others, basically serve as final electron acceptors. Bacteria, in carrying out these processes, are conditioned by some physical and chemical factors, which enable their proper development, these factors are: loads of organic matter, volatile fatty acids, temperature, alkalinity, nutrients and the presence of N and P , among others.

abhishekprakash2625 abhishekprakash2625 · Answer 2 · 2021-11-18T19:03:25+01:00

The digestion of food in the absence of oxygen and release of oxygen is called fermentation.

Microbes that perform the fermentation are usually anaerobic bacteria.

Microbial food fermentation is often performed as a preservation method to inhibit the growth of food spoilage microorganisms that may be present in or on the food. The fermentation process often leads to an overall pH decrease of the food to levels below 4. This drop most likely causes many acidophiles to be inhibited.

Acidophiles or acidophilic organisms are those that thrive under highly acidic conditions.

The lower ph makes the food acidic, due to acidic in nature the bacteria are not able to survive in that conditions.

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