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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The question is incorrect so the answer consists of the genetic context of meiosis.
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Two main types of cell division are mitosis and meiosis. Meiosis is the process of cell cycle division in which the parents cell divides into the four daughter cells. This division is also known as reductional division.
In meiosis, the gametes are haploid where as the parent cell is diploid in nature. The cell undergoes the two meiosis division, the first division is reductional in nature whereas the second meiosis division is same as the mitotic division. This division occurs in the sex cells and results in the formation of haploid gamete hat restores deiploidy during fertilization process. Crossing over during meiosis bring variation in the cells.
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the connective tissue connects the muscle to the bone
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joints act as <u>pivots.</u>
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