MICR 2420 Lecture Notes - Lecture 3: Osmotic Shock, Spinach, Xanthine
31 Jan 2015
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Document Summary
The ability of a microbe to dominant over a food source is inadvertently related to the ph of that food. Certain microbes which can grow in orange juice for example would have to be adapted to handle the low ph environment in order to carry out certain metabolic processes. The most important group of bacteria which spoil acid foods are the lactic acid producing bacteria usually lactobacilli. Many produce gas and are capable of vigorously fermenting a wide range of foods. Foods, which shy away from the optimum ph of an organism, will inhibit its growth and that microbe will hopefully never be a concern. It was hard for me to find an answer to this question, this was part of my answer: To counter act the acidic ph the cell must either keep h+ ions out of the cell, or be able to expel it rapidly.
