It is always my pleasure to help someone learn. I have hundreds of other Microbiology and Anatomy videos. Feel free to reach out if there is a topic you would like me to make a video about :)
I don't know of any specific videos, but this is a topic that we talk about in my classes. Microbes have evolved to adapt to the temperature where they live. The survivors are the ones that have enzymes that function optimally at that temperature. All of the other bacteria that used to live there have gone extinct. All that we see are the evolutionary winners. So, long story short, they grow at the temperature that is best for them. If it wasn't the best temperature for them, they would be dead and gone. I hope that this helps. Let me know if you have any more specific questions. I am here to help
@@GrowGrayMatter Thank you for your answer. The reason I am asking is that when we freeze food, they say, the temperature must be -18 and lower. And Not all the freezers can work at those temperatures for a long time. I was thinking, if I keep food frozen at -10 to - 15, will it spoil? or it will be still preserved the same way it will be preserved if I keep it at -18? Thank you again
That is a great question@@olenaolena7736. I would have to guess that there would be very little, if any, spoilage at -10-15. But I doubt you could get a health organization to admit that. They always err on the side of caution
@@GrowGrayMatter Yes) The demand to store food is high. And the technician says that If I keep the Freezers at the lowest temperatures, it will break faster. I should never run it at maximum capacity (sorry for my English, I live in Europe). And also, they give for some food different timing of storage. But I believe, that If we keep food at temperatures low enough, wether it is 1 year or 2years, there shall be no difference. Once food is frozen and the microbes on that food are frozen, I dont think the food can be spoiled. But this is something I could only guess. I am glad I found your channel at least to have some kind of understanding (for me) about microbes and temperatures 🙏🙏🙏
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thank you, very helpful video, clear details
It is always my pleasure to help someone learn. I have hundreds of other Microbiology and Anatomy videos. Feel free to reach out if there is a topic you would like me to make a video about :)
Thanks for the video 👍🏻
You are very welcome. I hope that you learned a lot :)
Is there a helpful video on why Bacterial grows faster or colder depending on the temperature?
I don't know of any specific videos, but this is a topic that we talk about in my classes. Microbes have evolved to adapt to the temperature where they live. The survivors are the ones that have enzymes that function optimally at that temperature. All of the other bacteria that used to live there have gone extinct. All that we see are the evolutionary winners. So, long story short, they grow at the temperature that is best for them. If it wasn't the best temperature for them, they would be dead and gone.
I hope that this helps. Let me know if you have any more specific questions. I am here to help
What is the time taken and what’s the time to let it cool
In our lab we use these temperatures for 24-36 hours (or more) as we incubate the samples
At what minus temperature bacterias stop multiplying? (meaning freezing temperatures?)
It is assumed that -20 degrees C is the cutoff, but I have never seen direct evidence of that
Does anything grow and multiply at temperatures lower than - 10 C (Cels) ?
I cannot think of any bacteria that grows between -10 and -20 C. I will try to do some digging
@@GrowGrayMatter Thank you for your answer. The reason I am asking is that when we freeze food, they say, the temperature must be -18 and lower. And Not all the freezers can work at those temperatures for a long time. I was thinking, if I keep food frozen at -10 to - 15, will it spoil? or it will be still preserved the same way it will be preserved if I keep it at -18?
Thank you again
That is a great question@@olenaolena7736. I would have to guess that there would be very little, if any, spoilage at -10-15. But I doubt you could get a health organization to admit that. They always err on the side of caution
@@GrowGrayMatter Yes) The demand to store food is high. And the technician says that If I keep the Freezers at the lowest temperatures, it will break faster. I should never run it at maximum capacity (sorry for my English, I live in Europe). And also, they give for some food different timing of storage. But I believe, that If we keep food at temperatures low enough, wether it is 1 year or 2years, there shall be no difference. Once food is frozen and the microbes on that food are frozen, I dont think the food can be spoiled. But this is something I could only guess.
I am glad I found your channel at least to have some kind of understanding (for me) about microbes and temperatures 🙏🙏🙏
I will definitely let you know if I find anything definitive@@olenaolena7736. I wish you the best :)