The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
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D, because if you burn fossil fuel the smoke while burning the fossil fuel is carbon dioxide and we live off fossil fuel and that means we use a lot of fossil fuel.
<span>The water diffuses out of the cell to equalize the solute concentrations
Salt is too big to pass through the cell and water is the only so water tries to "balance" the concentration on the inside and outside.
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Answer:
the answer would be chromosomes.
Explanation:
A chromosome contains hundreds to thousands of genes.
Frequency describes the number of waves that pass a fixed place in a given amount of time. So if the time it takes for a wave to pass is is 1/2 second, the frequency is 2 per second. If it takes 1/100 of an hour, the frequency is 100 per hour.
