i need the answer quickly Q2) Yogurt is produced from milk by the action of diary bacteria. These bacteria producelactic acid as a by product of their metabolism. The pH decrease cause the milk proteins tocoagulate. Why are food preservative not required to inhibit the growth of bacteria in yogurt?

Yogurt is produced by a process called lactic acid fermentation. Lactobacillus Sp. and streptococcus…

Answered: Q2) Yogurt is produced from milk by the…

Biology 2e

2nd Edition

ISBN:9781947172517

Author:Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark

Chapter22: Prokaryotes: Bacteria And Archaea

Section: Chapter Questions

Problem 29RQ: In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria...

See similar textbooks

Similar questions

In the sediments at the bottoms of ponds and lakes, there is often absolutely no O2 at depths of 0.5 cm or more, even if the water above is rich in O2. How is this possible? (Do not put answer from chegg thanks).
Why is energy required for nutrient transport? Give an example of a system that transports nutrients and describe what source of energy is used to move the nutrients into the cell. Why can’t most organisms use the nitrogen gas that is so prevalent in the atmosphere? How do these organisms acquire a usable form of nitrogen?
A- Name 5 organisms that can carry out nitrification. B- Write the chemical reaction. C- What enzyme carries out the process? Briefly explain how it works.
please ????? give me solution Using the half-reaction technique, write the molar stoichiometric equation for microbial growth for each of the following situations: a. Aerobic growth on domestic wastewater with ammonia nitrogen as the nitrogen source. The yield is 0.60 mg biomass COD formed/mg substrate COD removed. b. Growth on a carbohydrate with nitrate as the terminal electron acceptor and ammonia as the nitrogen source. The yield is 0.50 mg biomass COD formed/mg substrate COD used.
Microbiology BIOL 2420 Question 10 In an optional exercise that we did not have time to do, nutrient agar plates were inoculated with samples taken from the zones of inhibition. If there was growth on the NA plate after incubation, what would that tell you about the antibiotic? Question 10 options: a) that antibiotic is bacteriostatic b) that antibiotic is bactericidal c) that the therapeutic index was high d) that the dosage was smaller than the minimum inhibitory concentration
How would you experimentally test this hypothesis? What pH level inhibits bacterial growth of e coli? The hypothesis is, that bacterial growth is inhibited at a pH of 5 or less
Helping tags: biology, microbiology, food microbiology, microbial growth, microbial death Analyze figures 2.7 and 2.8. 1. Guide questions: a) What range of time and temperature combinations poses the highest risk? How do you say so? b) Explain briefly why hazards and risks decrease as temperature decreases from 55oC upwards. c) Discuss briefly why after 100 hours, the risk decreases even if the temperature is optimal for growth of pathogens. d) Write a conclusion explaining the relationship between time and temperature as illustrated in the 2 figures. . . . WILL UPVOTE, just pls help me answer the questions. Thanks.
5. Soil X’s pH is measured before and after urea application, it has been noted that after the application of urea, pH decrease, which of the following processes is most likely responsible for the decrease in soil pH? A. Nitrogen fixation B. Annamox C. Nitrification D. Denitrification
Which of the following approaches would be the most effective way to reduce greenhouse carbon dioxide? Increase waste deposition into the deep ocean Plant more environmentally-suitable plants Increase use of fuel sources that do not produce carbon dioxide as a by-product Decrease livestock agriculture.
Think about the conditions (temperature, light, pressure, and organic and inorganic materials) that you may find in a deep-sea hydrothermal vent. What type of prokaryotes, in terms of their metabolic needs (autotrophs, phototrophs, chemotrophs, etc.), would you expect to find there?
In addition to providing yogurt with its unique flavor and texture, lactic acid-producing bacteria also provide which additional benefit during food production? Providing xenobiotics Lowering the pH to kill pathogenic bacteria Pasteurizing milk products Breaking down lactose for lactose-intolerant individuals
Most ecosystems on Earth rely on sunlight as the primary energy source for the synthesis of organic compounds that living organisms need. Sunlight does not penetrate deep enough in the ocean to provide energy for organisms living near hydrothermal vents. How can these densely populated communities survive without energy from the sun? A. chemoheterotrophic bacteria convert organic compounds into carbon dioxide which is used by other organisms as an energy source B. chemoautotrophic bacteria harvest chemical energy from hydrogen sulfide and then provide the basis of food for the vent communities C. chemoheterotrophic bacteria harvest chemical energy from hydrogen sulfide and then provide the basis of food for the vent communities D. chemoautotrophic bacteria fix nitrogen which then is used as a source of energy for other organisms

SEE MORE QUESTIONS

Recommended textbooks for you

Biology 2e

Biology

ISBN:

9781947172517

Author:

Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:

OpenStax

Biology: The Dynamic Science (MindTap Course List)

Biology

ISBN:

9781305389892

Author:

Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:

Cengage Learning

Biology: The Unity and Diversity of Life (MindTap…

Biology

ISBN:

9781337408332

Author:

Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:

Cengage Learning

Biology 2e

Biology

ISBN:

9781947172517

Author:

Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:

OpenStax

Biology: The Dynamic Science (MindTap Course List)

Biology

ISBN:

9781305389892

Author:

Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:

Cengage Learning

Biology: The Unity and Diversity of Life (MindTap…

Biology

ISBN:

9781337408332

Author:

Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:

Cengage Learning

Biology: The Unity and Diversity of Life (MindTap…

Biology

ISBN:

9781305073951

Author:

Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:

Cengage Learning

SEE MORE TEXTBOOKS

Q2) Yogurt is produced from milk by the action of diary bacteria. These bacteria produce lactic acid as a by product of their metabolism. The pH decrease cause the milk proteins to coagulate. Why are food preservative not required to inhibit the growth of bacteria in yogurt?