Briefly discuss the microoganis responsible for food spoilage.substante your answer with examples.
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Appearance: when a food “looks bad,” what is this referring to?
Microbial growth
mycelia or colonies visible on surface
development of cloudiness in liquids
Changes in food color due to heme or chlorophyll breakdown
colony pigments, growth of mycelia, etc.
Textural changes (feel)
Slime formation
due primarily to surface accumulation of microbial cells
also be a manifestation of tissue degradation
Tissue softening due to enzymatic degradation (e.g. soft rot in veggies)
Changes in taste and odor
Development of:
1. nitrogenous compounds (ammonia, amines, etc.)
2. sulfides
3. organic acids
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