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Micro-organisms are commonly used in the production of many foods - Leaving Cert Home Economics - Question 3 - 2015
Question 3
Micro-organisms are commonly used in the production of many foods. (a) Discuss four conditions necessary for the growth of moulds. (b) Write a detailed account of ... show full transcript
Worked Solution & Example Answer:Micro-organisms are commonly used in the production of many foods - Leaving Cert Home Economics - Question 3 - 2015
Step 1
Discuss four conditions necessary for the growth of moulds.
Answer
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Food Source: Moulds are saprophytic, meaning they thrive on dead organic matter. Common food sources include bread, cheese, and fruits. They require this organic material to provide the necessary nutrients for growth.
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Moisture: Moulds require a moist environment to grow. High humidity levels provide the necessary water content for germination and growth. Dry conditions inhibit their progress.
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Temperature: Most moulds prefer warmer temperatures, typically ranging from 20°C to 35°C. Extremes in temperature can slow down or halt mould growth.
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Oxygen: Moulds are aerobic organisms, which means they need oxygen to thrive. They grow by consuming oxygen from their environment.
Step 2
Write a detailed account of one type of mould with reference to the following: name, description/characteristics, reproduction.
Answer
- Name: Mucor
- Description/Characteristics: Mucor is characterized by its white hyphae and the presence of grey sporangia. It is a saprophytic mould that typically thrives on decaying organic matter. The mycelium is extensive and fluffy, making it easily identifiable under microscopic examination.
- Reproduction: Mucor reproduces both sexually and asexually. Asexual reproduction occurs through the formation of spores, which are released into the air when conditions are favorable. Sexual reproduction occurs when hyphae of opposite mating types meet and produce zygotes that develop into new spores.
Step 3
Outline the uses of micro-organisms in food production.
Answer
Micro-organisms play an essential role in food production in several ways:
- Fermentation: Certain bacteria and yeasts are used in the fermentation process to produce yogurt, cheese, and beverages such as beer and wine.
- Bread Production: Yeast is integral in baking bread, as it helps the dough rise by producing carbon dioxide through fermentation.
- Flavor Development: Moulds and bacteria contribute to the flavor, texture, and aroma of various foods, such as in the production of aged cheeses and fermented sausages.