The lactic acid bacteria (e.g., Lactobacillus, Lactococcus,…
The lactic acid bacteria (e.g., Lactobacillus, Lactococcus, Streptococcus etc.) are obligate fermenters often used in the production of yogurt, pickles, and sharp cheeses. As obligate fermenters, they must obtain their energy ______. Copyright 2022 by Dr. Jonathan A. Miller. All rights reserved. Online sharing or distribution is prohibited. For exam use only in BIOL& 260: Microbiology at Edmonds College. Outside help is not allowed.
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