Several types of bacteria are used to produce yogurt. Therefore, the correct answer is option d.
Yogurt is a fermented dairy product, and the fermentation process involves the activity of specific bacteria, primarily lactic acid bacteria. These bacteria ferment the lactose (milk sugar) present in milk and convert it into lactic acid. This acidification of the milk gives yogurt its characteristic tangy flavor and thick texture.
The two most common types of bacteria used in yogurt fermentation are Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria work together to produce yogurt by breaking down lactose into lactic acid. This process not only transforms the taste and texture of the milk but also helps preserve it by creating an acidic environment that inhibits the growth of harmful bacteria.
Molds, yeasts, and protozoa are not typically involved in yogurt production; it is primarily a bacterial fermentation process.
Therefore, the correct answer is option d.
Learn more about Yogurt Production here:
#SPJ6
The food for dicot embryos is stored in the endosperm while food for monocot embryos is stored in the cotyledons.
B. The effects of a disease on population size
C. The effects of an invasive plant species on bird nesting sites
D. The effects of competition on survival
Its a surface on which an organism grows or is attached.
I hope this helps!
b. food
c. water
d. plant cover
Factors that limit population size are space, food, shelter, water, climate, competitive exclusion, and temperature. This means that the carrying capacity of an ecosystem, which is the total number of organisms it can support, will be limited. They can be abiotic or biotic. Abiotic factors that limit this capacity include sunlight, temperature, chemical environment... while biotic factors include food, predators, disease, competition for resources.
The abiotic limiting factor from the choices below is water. Correct answer: C