Question: How the microbes grow on coffee bean?
▪Describe the factors affecting the microbe’sgrowth (temp, pH, water activity, moisture, oxygen, sugars, enzymes, etc.).
▪How do each of these growthfactors or characteristics affect the foodend product (flavor, aroma, texture, color, etc.)?
▪Describe the microbe’s chemical fermentation that makes the food/beverage (what are the substrates and end products?).
FORMAT:1-2pages (excluding references), 1.5 spacing, 1-inch margins, standard font.
REFERENCES:▪You must give a reference list and in-text citations using the AMA citation style: http://www.bcit.ca/files/library/pdf/bcit-ama_citation_guide.pdf▪
use a minimum of SIX references that best give the full picture of your disorder.
At least THRE Eout of your total sources need to be peer-reviewed journal articles.
▪References must be dated within the past SIXyears (2014-2020).
Instructor permission is required for anything beyond this, such as a landmark paper.
▪You may use no more than THREE sentences with quoted material in your paper.
-YOU SHOULD ALSO MAKE A PRESENTATION ON POWER POINT ABOUT THIS SUBJECT.
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