low temp for food preservation Can I get a detailed biology

low temp for food preservation. Can I get a detailed biology answer on this topic.

Solution

Growth any microbe is defined as the rate of increase in number of cell by using nutrient food medium from food sources associated with increase in cellular constituents. For example in case of microorganisms such as coenocytic species in which multinucleated with no chromosomal replication takes place only we can observe increase in cell constituents size before cellular division.

A majority of psychrotrophs have ability to degrade biological molecules inside the food materials stored at ambient temperatures. Therefore, the metabolic activities of various food borne microbial species variable with temperature becuase temperature are the crucial factor to mediate these enzyme-catalyzed reactions in microbial species. The food preservation requires low temperatures or freezing temperatures therefore, psychrophiles cannot perform their metabolic activities at extreme freezing temperatures resul tin cell death as a result in preventing food putrification. This is an essential biological preservation method to abolish activities fo food-borne microorganisms by keeping food at low temperatures & this temperature coefficient (Q10) can be calculated as per microbial activity or velocity at given temperature + 10C/velocity at T where Q10 ---> 1.5-2.5