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 waste that is produced in the houses due to daily activities is known as domestic waste. Precautions for proper decomposition of domestic waste are a must. Waste collection, segregation, transportation, and recycling should be completed minutely so that no toxic wastes are produced from the materials.
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One synapse. In stretch reflex muscle contraction occurs in response to the stretching within muscle. Monosynaptic reflex is the one that provide the action for the skeletal muscles. If the muscles lengthens, the activity of the nerve of muscle spindle increases. This will lead into an increase in alpha motor neuron functions. This will result into muscle fibers to contratc and counters the stretch. Gamma neurons are the one that controls the sensitivity of the stretch reflex.