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For the most part, Molds are obligate aerobes. This means that they require oxygen (not specifically "air") to complete their metabolism.
However, many molds have the ability to reproduce (grow) at very low concentrations of oxygen gas. Organisms which are obligately anaerobic can not grow in the presence of oxygen. An example of an obligate anaerobe is the bacterium Clostridium botulinum. Examples of obligately aerobic microorganisms include molds and Pseudomonas species of bacteria (the bacterium which causes your lunch meat to get slimy).
Other types of microorganisms can grow both in the presence or absence of oxygen gas. These organisms are classified as facultatively anaerobic. Examples include yeast, Salmonella, and Escherichia coli.
It is very difficult to remove all of the oxygen from a chamber (bread box). Most vacuum packaging can only reduce the oxygen concentration to approximately 0.5%. This is still enough oxygen for some molds to grow. We rarely see moldy soda because there is no oxygen in the can. The atmosphere has been replaced with carbon dioxide. Some food manufacturers have used this information to package foods for longer shelf life in what is called modified atmosphere packaging (MAP). This is a situation where all of the air is removed and the atmosphere is replaced with a specific concentration of gas such as CO2, N and H2 (carbon dioxide, nitrogen or hydrogen gas). What you have suggested is what the French refer to as sous-vide (under vacuum). If you had an airtight container and a 2-way valve you could remove as much air as possible with your pump. If you had an oxygen scavenger or could introduce a neutral gas such as CO2 then you might be able to reduce the oxygen content low enough to inhibit mold.
Wiki User
∙ 10y ago
Wiki User
∙ 9y agoBacteria can survive almost everywhere because they can adapt anywhere to their surrounings.They can also survive in harsh and unfavourable conditions.They mostly live in dark and moist places.
Wiki User
∙ 10y agothe bacteria urinate through the gap and that urine has bacteria in it and then it multiplies from there
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Why do bacteria need water to grow?
Most bacteria does not need water to survive.
Do all bacteria must use oxygen to break down food and energy?
Some bacteria need oxygen to survive, while others would find it poisonous. Bacteria that need oxygen to survive are commonly referred to as aerobic bacteria while bacteria that does not require oxygen are anaerobic. There are also bacteria that are classified as facultative anaerobes, this type of bacteria do not require oxygen to survive but prefer to have it.
Can aerobic bacteria grow in the absence of 02?
no aerobic means it needs air to survive. if there is no oxygen, the bacteri cannot produce a source of food and will die.
Why is lactose fermentation common among enteric gram negative bacteria?
Probably because that is where the gram negative bacteria have found a food source. Lactose is not the perfered diet, but it works and they are most likely there because they can tolerate the environment, and survive (on lactose) when their #1 food source is not available.
Bacteria that thrive in devoid of air?
Most bacteria needs air for the process of breaking down food to obtain energy (respiration). But to survive, no.
How does tinning food preserve it?
Because most bacteria can't survive in extreme heat, once the food inside sealed cans reaches a certain temperature, the bacteria dies, and an enclosed, sterile environment is created.
What happens to bacteria in frozen food?
The bacteria in frozen food die. This is because bacteria need food, water, and a warm temperature in order to survive.
The sealed packets in which food items such as chips are filled with nitrogen How it helps?
to avoid bacteria
Why are shallow containers best for refrigerating food?
Food that needs refrigeration should be cooled as rapidly as possible and held at that temperature. Shallow containers allow food to cool quickly, lowering the chances for bacteria to grow.
Why does bacteria eat food?
For the same reason that you do; to gain food (substenance) and energy with which to survive.
Does chocolate last longer in different containers?
Chocolate should last longer in better-sealed, airtight containers, much like any other food. Keeping chocolate in a sealed tin should extend the freshness much longer than bar left out in the open.
How does a can keep food from spoiling?
Food is spoiled by living things such as bacteria and molds. They ruin your food when they eat it. The food inside a can is heated to kill the bacteria and molds. Then each can is sealed to keep any more from getting in.
Why don't bacteria help preserve canned food?
nope i dont think so Bacteria decompose organic matter, like food, to gain energy from it. If the food is sealed in a can, bacteria cannot reach it and so cannot decompose it (cause it to rot).
Why doesnt food go off in cans?
What makes food go off is :-Oxidation = exposure to the airRotting = contamination by and growth of bacteria and fungi in the food that come from the environment.When food is canned, the can is sealed, this prevents problem 1 happening. The food is also boiled in the can after it is sealed. This kills of all the bacteria and fungi and as the food is no no longer exposed to the environment, problem 2 is also eliminated.
What is the only food that dosent spoil?
All food spoils. Whether it's freeze dried or dehydrated can make it last longer in sealed containers. All food will inevitably spoil. Like your soul.
If you have just discovered a new bacterium that lives inside sealed cans of food how do you think these bactetria obtain food and energy?
If i found a new bacteria that is sealed in cans of food, the way it can obtain food and energy is by feeding on anything that is in the can. It will be decompsing on what is in the can.
Why can dehydrated food be stored for a long time without worry of it being contaminated by bacteria?
Because bacteria needs moisture to survive.
