Microbiology - Cell Cultures and Characteristics - Discussion
Discussion Forum : Cell Cultures and Characteristics - Section 1 (Q.No. 14)
14.
For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at
Discussion:
3 comments Page 1 of 1.
Owusu Blankson said:
8 years ago
I think it should be 6.35 because bacteria grow between the PH of 6.5-7.5.
RAGHIB said:
8 years ago
For pH: Most bacteria of medical importance growth best at a neutral or slightly alkaline. Optimum pH 6.0-8.0 (average 7.2 to 7.6) lactobacillus in acid pH (below 5.0). V. Cholera grow best 8.0 to 9.0.
Urooj Afreen said:
5 years ago
Associated with late gas production in cheese, was isolated from aged Cheddar cheese following incubation on MRS agar (pH 5.2) at 6.8C.
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