Which of the following microbes is(are) important to cheese-making?

A. lactic acid bacteria
B. Clostridium acetylbutylicum
C. Desuflovibrio
D. Propionibacterium
E.
Lactic acid bacteria AND Propionibacterium


E

Biology & Microbiology

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Johann Miescher worked with __________ cells

a. sperm b. red blood c. nerve d. muscle e. none of these

Biology & Microbiology

You observe an individual of your favorite study organism expressing the dominant phenotype for a certain trait. How would you go about determining if the individual was homozygous dominant or heterozygous for that trait?

What will be an ideal response?

Biology & Microbiology

The smallest free-living microbes are (mycobacteria/mycoplasmas/Chlamydophila)

What will be an ideal response?

Biology & Microbiology

Which energy association is correct?

a. Kinetic energy is energy of motion. b. Water stored behind a dam is an example of kinetic energy. c. Energy in the chemical bonds of a molecule is kinetic energy. d. Potential energy must be used immediately or it is lost. e. Light energy is a form of chemical energy.

Biology & Microbiology