What is the basis of long life of jams and pickles. how do you relate this to human life
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Jams and pickles use natural preservative to increase their shelf lives. The mechanism involved includes the involvement of non pathogenic bacteria that ferments sugars and salt in the jams and pickles- which produces lactic acid. The production of lactic acid is important in preventing the growth and development of pathogenic bacteria that spoil food- this happens because the pathogenic bacteria are susceptible to the acidic pH hence they fail to thrive. This is how preservation in the pickles and jams is done.
Relation to human life:
In the human body there are non-pathogenic bacteria, known as normal flora, which also help in fighting pathogenic bacteria just as in the jams and pickles. The bacteria that is present in the gut fight other bacteria by means of proving an acidic pH, competing for limited food and producing anti-microbial substances.
Relation to human life:
In the human body there are non-pathogenic bacteria, known as normal flora, which also help in fighting pathogenic bacteria just as in the jams and pickles. The bacteria that is present in the gut fight other bacteria by means of proving an acidic pH, competing for limited food and producing anti-microbial substances.
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