The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
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I believe that glyceraldehyde-3-phosphate (G3P) is a product of the Calvin cycle that is used to form glucose phosphate amino acids or fatty acids.
The Calvin cycle is divided into ; carbon fixation, reduction and regeneration of the starting molecule. Energy from ATP and from the reduced coenzyme NADPH is used to remove a phosphate group from 3PGA and reduce the resulting diphosphoglycerate (DPGA) to produce the 3-carbon sugar glyceraladehyde-3-phosphate (G3P).
Answer:
Option 2, Arousal
Explanation:
Reticular activating system (RAS) or the ascending arousal system consists of nuclei and tracts and is involved in the regulation of wakefulness, sleep aspects and arousal.
RAS is located in the mesopons and interacts with the basal forebrainand thalamocortical systems. It activates the cerebral cortex and thereby maintain the consiusness. The neurons located at the pontomesencephalic junctionparticipates in this activity of arousal.
Hence, option 2 is correct