Yes it does.
some prokaryotes mammalian muscle cells yeast
Since yeast will only have a reaction when it is able to break down an enzyme nothing will happen when it is added to lactose. Lactose does not contain the proper enzymes or glucose to cause a reaction.
check out this link: http://www.madsci.org/posts/archives/2005-11/1132509463.Cb.r.html what it basically says is that yeasts cannot use lactose becasue they cannot break it down into its components (galactose and glucose), so they can only use lactose when they are genetically engineered to produce lactase (an enzyme which breaks down lactose into its constituent sugars).
Yes, P. vulgaris is a lactose non-fermenter. It does not possess the enzyme beta-galactosidase needed to ferment lactose into glucose and galactose. Instead, it typically ferments sugars like glucose and sucrose.
No, Salmonella species are generally not lactose fermenters. They typically do not ferment lactose, which is a characteristic used to differentiate them from other bacteria, such as Escherichia coli, that do ferment lactose. Instead, Salmonella primarily utilizes other sugars for energy, and their inability to ferment lactose is a key feature in microbiological identification.
no, it shows negative for lactose fermentation on MacConkey's agar
Salmonella typhimurium does not ferment lactose due to the absence of the necessary enzymes, specifically β-galactosidase, which is required to break down lactose into glucose and galactose. Instead, it primarily relies on other carbohydrates and proteins for energy. The inability to ferment lactose is a distinguishing feature used in laboratory identification and differentiation from other enteric bacteria, such as E. coli, which can ferment lactose.
No, Salmonella does not ferment lactose. Most Salmonella species are lactose non-fermenters, which means they do not produce acid from lactose, making them distinguishable on certain culture media that contain lactose. Instead, they typically ferment other sugars, such as glucose. This characteristic is often used in laboratory diagnostics to identify Salmonella infections.
Yes, Serratia is a facultative anaerobe and can ferment lactose.
No, yeast requires sugar to ferment and produce alcohol. Distilled water does not contain any sugars, so yeast would not be able to ferment it.
Any fruit, soft plants, etc, can ferment without yeast, as there are wild-yeasts and moulds everywhere.
Fecal coliforms have the ability to ferment lactose at 44C +/- 0.05C while regular coliforms ferment lactose at 35C-37C