What is the biochemical process the yogurt-making microorganism uses to get energy?

1) Beer. Yeast (Saccharomyces cerevisiae), once added to the wort, a liquid made of barley, hops, sugar and water, converts the sugar (substrate) in the wort to alcohol and carbon...

1) Pickles. Cucumbers are fermented using lactic acid producing bacteria, giving pickles their sour taste and also preventing harmful strains of bacteria from taking hold. Microbes used: Enterobacter aerogenes, Lactobacillus...

Answer: The scientific name of this bacteria is Helicobacter pylori

The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture...

During yogurt fermentation when pasteurization and homogenization are complete, the milk is cooled to between 109.4-114.8deg; F (43-46deg; C) and the fermentation culture is added in a concentration of about...

Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Yeasts produce energy by fermentation (he metabolism of carbohydrates by...

there are several types of animal interaction withmicroorganism: parasitism, mutualism and other symbiosis interactions.

The found microorganism may be a purple sulfur bacteria as it uses hydrogen sulfide (H2S) as reducing equivalent donor. It obtains energy from light and carbon from the fixation of...

With each objective, the calibration must be recalibrated because the calibration only applies to its calibrated objective.

If a microorganism invading the body lacks the inherent ability to activate complement or bind to phagocytes, then the body will not recognize it and no immune response will be...