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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Answer:
Respiration and photosynthesis are both related to the production/release of carbon dioxide.
Explanation:
Plants and trees use photosynthesis to use carbon dioxide in the air,water and sunlight to produce glucose and oxygen.Equation for photosynthesis:
Carbon dioxide + water + light energy = glucose + oxygen
Respiration is process of breaking down to give off energy. It is used by animals.Plants also respire but only there is a lack of sunlight.Respiration uses oxygen and breaks down to produce energy,water and gives off carbon dioxide as a byproduct.Equation:
Glucose + oxygen = water+carbon dioxide + ATP
Photosynthesis therefore reduces carbon dioxide while respiration adds to levels of carbon dioxide.That is their relation to the carbon dioxide
Answer:
Four tropic levels.
Explanation:
Generally, there is a maximum of four trophic levels. Many consumers feed at more than one trophic level. Umm...for example, humans are primary consumers when they eat plants such as vegetables.