beneficial bacteria - used to make yoghurts and cheese, bacteria in our intestines
harmful bacteria - cause food spoilage and can cause dieases like tb or strep throat
antibiotics are substance produced by micro-organisms that kill or prevent the growth of bacteria and fungi - they have no effect on viruses
lag phase - bacteria are adjusted to their environment - growth is slow to begin with as bacteria start to produce the enzyme they need to break down the substrate present
log phase - bacteria have adjusted to their environment and start to digest the substrate very quickly and the rate of cell division is at its maximum
stationary phase - nutrients start to run out and waste products start to build up - rate of growth slows down - the graph shows a horizontal line at this stage because the rate at which new cells are being produced is equal to the rate at which other cells are dying
decline phase(death phase) - nutrients have almost run out and the toxins are at high levels - death of bacteria is much higher than the rate of reproduction
survival phase - when conditions are unfavourable some bacteria form endospores - they are very resistant to heat and can remain dormant for years
two main types of food processing - batch and continous flow