Growth of Microorganisms

Miss: A. Matto
Integrated Science
Grade 10
What are microorganisms?

 Microorganisms are similar to more complex organisms in that they need a variety of
materials from their environment to function and accomplish two primary goals--supply
enough energy to manage their processes and extract building blocks to repair themselves
or procreate. 
 Scientists use this information to grow microorganisms in laboratories for
experimentation (Sciencing, 2020).
Factors affecting the growth of
microorganisms

 Nutrients- All microorganisms need food. The food sources can vary, but the organisms
primarily extract carbon and nitrogen from substances such as proteins, fats and
carbohydrates. 
 Temperature-the higher the temperature, the more easily microorganisms can grow up to a
certain point. Very high and very low temperatures both obstruct the enzyme processes
microorganisms depend on to survive, but individual species of microorganisms have
grown to prefer different levels of temperature (Scienceing, 2020).
Factors affecting the growth of
microorganisms

 pH-Microorganisms also prefer a certain pH level in the substance or environment in

which they grow--that is, they prefer to have particular acidic qualities in their
surroundings. Most microorganisms, including most human pathogens, are neutrophils,
organisms that prefer a neutral pH level.
 Moisture-The free flow of water is vital to microorganisms for their cells to exchange
materials and for their metabolic processes. All microorganisms require some level of
water, but a few can survive in low-moisture conditions by conserving all the water they
find and by staying in a moisture-rich environment (Sciencing, 2020).
Factors affecting the growth of
microorganisms

 Nutrients-microorganisms usually require the presence of certain elements in the air--

gases that they absorb to produce needed nutrients. Nitrogen is one necessary element, as
is oxygen (Sciencing, 2020).
Objectives of food preservation

 Increased digestibility – most foods are difficult to digest unless they are cooked. Cooking
softens fiber, gelatinized starch, denatures protein, & makes food easier to digest.
 Enhance flavor color & taste – The acceptability of food depends on its organoleptic
qualities. Processing techniques enhance the appearance of food & many techniques make
food more tasteful. 
 Extending the self-life – Processing extends the self-life because apart from removing
unwanted, spoilt,& harmful matter & subjecting the food to temperatures outside the danger
zone, all processes such as dehydration, cold storage, canning & pasteurization are aimed at
preservation to food
(HM/HUB, 2020).
Principles of food preservation

 Pasteurization:
 Pasteurization is a selective or gentle heating technique originally developed by Lewis
Pasteur for milk and milk products.
 Nowadays, pasteurization is also used for preservation of other beverages like beer, fruit
juice etc.
 Pasteurization is a selective heating technique and it kills some but not all micro-organisms
present in milk.
 If milk is contaminated by some disease causing micro-organisms, milk cannot be heated at
boiling temperature to kill these micro-organisms.
 In pasteurization, milk and beverages are heated at lower temperature that kills spoilage or
pathogenic organisms without bringing undesirable changes in the product.
 Canning:
 Canning is the process of preservation of food by keeping them in sealed container and
then heating the container.
 Canning techniques was originally developed by Nicoles Appert.
 There are two types of canned food i.e. heated and unheated canned food.
 During canning at first raw food is washed and then processed.
 Then processed food is placed into a suitable can and the can is then heated.
 Sealed cans can be heated either by immersing it into boiling water or by spray of super-
heated steam or heated dry air (Biology notes, 2018).
 Freezing or frozen storage:
 In freezing storage, storage temperature is between (-15 to -29) oC.
 At this temperature, growth of even psychrophilic bacteria is completely inhibited.
 Therefore, food kept in frozen storage remain fresh in long time without undergoing
microbial decomposition (Biology notes, 2018).
 Preservation of food by Drying:
 Many spoilage micro-organisms are highly susceptible to drying.
 Some spoilage organisms are killed rapidly by drying and growth of most other organism
is lowered or, inhibited by drying.
 Therefore, microbial decomposition of food can be prevented or at least minimized by
drying the food (Biology notes, 2018).
 Drying by addition of salt and sugar:
 It is indirect method of drying.
 When salt or sugar is added in food, it binds water in the form of shell of hydration and
make it unavailable for micro-organisms (Biology notes, 2018).