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Rufina [12.5K]
3 years ago
9

Bacteria, like the Lactobacillus acidophilus use sugar as an energy source for anaerobic cellular respiration. This process prod

uces much less ATP than aerobic respiration and does not produce carbon dioxide as a by-product. It does, however, give yogurt its sour taste and prevents other food spoiling bacteria from developing.
Biology
1 answer:
Alexandra [31]3 years ago
6 0

Answer: Lactic acid fermentation

Explanation:

The lactic acid fermentation can be defined as the process by which sugar is being converted into lactic acid.

There is no emission of carbon dioxide during the whole process. In case of curd formation. The bacteria convert the milk into curd and provides it a sour taste.

It is converted by help of bacteria known as Lactobacillus acidophillus. This method is very frequently in many of food processing industry.

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How could availability of food for the prey affect the number of predators?
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When thinking about genotypes and phenotypes, which is the cause and which is the effect?
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A particular genotype does not necessarily guarantee a particular phenotype. Understanding what factors can change this expression is quite complex.. What is what i believe that above statement meant.

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4 0
2 years ago
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gregori [183]
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Athletes                     14-20%  6-13 %
Fitness                      21-24%  14-17 %
Average                    25-31%    18-24%
Obese                      ≥ 32%       ≥ 25%



5 0
2 years ago
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