• Analysis that compares the results obtained from the growth of S. thermophilus under varying temperatures and pH conditions. The graphs are shown below a) b) 2.0 1.8 1.6 7.0 1.4 6.0 1.2 1.아 0.8 0.6 0.4 30 °C 37 °C 45 °C 5-0 0.2 0.0 02468 10 12 14 16 18 20 22 24 4-0 20 40 50 Time (h) The growth curve and pH of Streptococcus thermophilus in the medium. Growth curves of Streptococcus thermophilus at different temperatures (30 C, 37°C and 45 C). Justify how the survival of yogurt cultures used to increase the quality of dairy products. Viable cxnts (10°CFUal.) на Viable counts (o CFU/ml)
• Analysis that compares the results obtained from the growth of S. thermophilus under varying temperatures and pH conditions. The graphs are shown below a) b) 2.0 1.8 1.6 7.0 1.4 6.0 1.2 1.아 0.8 0.6 0.4 30 °C 37 °C 45 °C 5-0 0.2 0.0 02468 10 12 14 16 18 20 22 24 4-0 20 40 50 Time (h) The growth curve and pH of Streptococcus thermophilus in the medium. Growth curves of Streptococcus thermophilus at different temperatures (30 C, 37°C and 45 C). Justify how the survival of yogurt cultures used to increase the quality of dairy products. Viable cxnts (10°CFUal.) на Viable counts (o CFU/ml)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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![Analysis that compares the results obtained from the growth of S. thermophilus under
varying temperatures and pH conditions. The graphs are shown below
a)
b)
25-
2.0p
1.8
1.6아
7.0
20
1.4
6.0
1.2
1.아
0.8
0.6
13-
30 °C
+37 C
45 °C
5-0
0.4
0.2
0.0
02468 10 12 14 16 18 20 22 24
4-0
Time (h)
timelh]
The growth curve and pH of Streptococcus
thermophilus in the medium.
Growth curves of Streptococcus
thermophilus at different temperatures
(30°C, 37°C and 45°C).
Justify how the survival of yogurt cultures used to increase the quality of dairy
products.
Hd
Viable counts (so CFU/ml)](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F9b24472e-6a6f-4823-8c11-b7b2e7ba3a0d%2Fd4ad7cfb-416c-43c5-8b4e-11cb3aef0414%2F1ki31v4_processed.jpeg&w=3840&q=75)
Transcribed Image Text:Analysis that compares the results obtained from the growth of S. thermophilus under
varying temperatures and pH conditions. The graphs are shown below
a)
b)
25-
2.0p
1.8
1.6아
7.0
20
1.4
6.0
1.2
1.아
0.8
0.6
13-
30 °C
+37 C
45 °C
5-0
0.4
0.2
0.0
02468 10 12 14 16 18 20 22 24
4-0
Time (h)
timelh]
The growth curve and pH of Streptococcus
thermophilus in the medium.
Growth curves of Streptococcus
thermophilus at different temperatures
(30°C, 37°C and 45°C).
Justify how the survival of yogurt cultures used to increase the quality of dairy
products.
Hd
Viable counts (so CFU/ml)
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