Write any three advantages of mixed culture of food and changes in
cuisines over the years.
Answers
Answer:
Mixed-culture fermentations are those in which the inoculum always consists of two or more organisms. Mixed cultures can consist of known species to the exclusion of all others, or they may be composed of mixtures of unknown species. The mixed cultures may be all of one microbial group—all bacteria—or they may consist of a mixture of organisms of fungi and bacteria or fungi and yeasts or other combinations in which the components are quite unrelated. All of these combinations are encountered in Oriental food fermentations.
The earliest studies of microorganisms were those made on mixed cultures by van Leeuwenhoek in 1684. Micheli, working with fungi in 1718, reported his observations on the germination of mold spores on cut surfaces of melons and quinces. In 1875 Brefeld obtained pure-culture of fungi, and in 1878 Koch obtained pure cultures of pathogenic bacteria. The objective of both Brefeld's and Koch's studies was to identify pathogenic microorganisms. They wanted to prove what organism was responsible for a particular disease. Thus, part of Koch's fame rests on his discovery of the cause of tuberculosis.
An early paper on mixed-culture food fermentation was an address by Macfadyen (1) at the Institute of Brewing, in London, in 1903 entitled, "The Symbiotic Fermentations," in which he referred to mixed-culture fermentations as "mixed infections." Probably this expression reflected his being a member of the Jenner Institute of Preventive Medicine. About half of his lecture was devoted to mixed-culture fermentations of the Orient. Among those described were Chinese yeast, koji, Tonkin yeast, and ragi.
Mixed cultures are the rule in nature; therefore, one would expect this condition to be the rule in fermented foods of relatively ancient origin. Soil, for example, is a mixed-organism environment with protozoa, bacteria, fungi, and algae growing in various numbers and kinds, depending on the nutrients available, the temperature, and the pH of the soil. Soil microorganisms relate to each other—some as parasites on others, some forming substances essential to others for growth, and some having no effect on each other.
Answer:
are you in dps trying to do the internal assesment?