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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It becomes positive because ATP synthase allows H+ ions to pass through the membrane .
I think it's B because waxing crescent and first quarter is a small part of the full moon
Answer:C. It carries cold water from the equator to the poles.
D. It wears away rock and soil.
E. It reflects sunlight that hits the oceans.
(hope this helps)
Answer:
sun rays
Explanation:
biotic factors are ones that are alive which are the tree, tiger, birds, and beetle. abiotic is the ones that are not alive which would be sun rays, air or water. hope this helps
