Micro Biology

“Yogurt”

Growth and Fermentation.▪Describe the factors affecting the microbe’sgrowth (temp, pH, water activity, moisture, oxygen, sugars, enzymes, etc.).

NFS 2033-01 FOOD MICROBIOLOGYFALL20212▪How do each of these growthfactors or characteristics affect the foodend product (flavor, aroma, texture, color, etc.)?▪Describe the microbe’s chemical fermentation that makes the food/beverage (what are the substrates and end products?).
Including 6 references