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Q: Is 6.0 pH ideal for bacteria growth?
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Which pH is ideal for the growth of bacteria in food 6.0?

6.0


How might the pH level of the stomach inhibit growth of ingested bacteria?

Many bacteria doesn't support a very low pH.


Why pH of Soyabean Casein Digest Medium should be adjusted to 7.3?

The maximal growth pH ranges for bacteria are well defined hence to make a medium which meets the requirements of most bacteria a neutral pH is used. 7.3+-0.2 This pH allows for most organisms to survive even though this pH may not allow for optimized growth. Hence it is at this pH to allow relatively good growth of different microbes.


Most living systems can tolerate large changes in pH why?

growth rate at ideal tempurature


List the various requirements needed for culturing bacteria?

The requirements in culturing bacteria is the right temperature, gas, pH and moisture to assure proper growth of bacteria.


Is acidic foods with a pH over 7.5 are an ideal breeding ground for bacteria?

A substance with a pH value above 7(neutral) is alkali. Not acidic.


Stomach acidity is in the range of pH 1 to 2. How might this inhibit the growth of ingested bacteria?

The low pH will dissolve the cell walls of the bacteria, killing it. Bacteria generally like a slightly alkaline environment to thrive, but not always.


What is the ideal pH?

An ideal pH doesn't exist; this depends on the application.


What is the ideal pH to grow wheat?

A pH of around seven (7) is ideal.


What factors do you think will inhibit the growth of the bacteria in a Lima bean and water experiment?

pH of water, chemicals in water, and temperature


What conditions do bacteria reproduce in?

Bacteria form and reproduce in most cases in warm, moist sugar and organic matter rich environments. Bacteria growth is most effective in temperatures similar to body temperature and where oxygen is present. A neutral Ph is also effective for bacteria growth.


Why is milk?

Milk is considered neutral because the pH is 6.6 - 6.8. The total pH range is from 1 to 14. This puts the pH of milk right in the middle of the total pH range.This pH range (6.6 to 6.8) is also a very good pH for growth of spoilage bacteria.