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Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Bacteriophages specific to L. lactis cause significant economic losses each year by preventing the bacteria from fully metabolizing the milk substrate. [24] Several epidemiologic studies showed the phages mainly responsible for these losses are from the species 936 , c2 , and P335 (all from the family Siphoviridae ).
Quizlet was founded in 2005 by Andrew Sutherland as a studying tool to aid in memorization for his French class, which he claimed to have "aced". [ 6 ] [ 7 ] [ 8 ] In to an AMA on Reddit, Sutherland said in the "first year and a half" he was "just playing around with it", but that he decided to make it public after convincing ~100 people to try ...
Bacteria are responsible for the process of nitrogen fixation, which is the conversion of atmospheric nitrogen into nitrogen-containing compounds (such as ammonia) that can be used by plants. Autotrophic bacteria derive their energy by making their own food through oxidation, like the Nitrobacter species, rather than feeding on plants or other ...
Due to the prevalence of horizontal gene transfer among bacteria, the pan-genome of B. cereus is continually expanding. [23] The GC content of its DNA across all strains is approximately 35%. [24] Following exposure to non-lethal acid shock at pH 5.4-5.5, the arginine deiminase gene in B. cereus, arcA, shows substantial up-regulation.
A microorganism, or microbe, [a] is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells.. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India.
Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. [1] This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.