Any type of fermentation in foods requires bacteria: beer, wine, MASH, pickles, sauerkraut, bread, and yogurt among many others.
Undesirable Bacteria is a bacteria that can make our food to spoiled and can cost money..Some Undesirable bacteria can seen with our naked eye like worm in our foods if it was already rotten and spoiled..
they can fix nitrogen
they can fix nitrogen
Some foods that do not support the growth of bacteria include foods with a high sugar content, like honey or pastries.
One way that they help is by helping us digest our food. We have what are called intestinal flora, a group of many different bacteria in our digestive system that help us by breaking down food particles so we can absorb them better. One kind of helpful bacteria is called acidophilous and it can be found in yogurt.
because some foods like eggs and beats contain bacteria that can make you sick if they are not cooked properly.
yogurt
Yes & No. Because there are two types of bacteria Autotrophs , heterotrophs.Autotrophs make their own food with the help of environment & sun energy.Heterotrophs can't make their own food so they eat autotrophs & other heterotrophs.
Undesirable Bacteria is a bacteria that can make our food to spoiled and can cost money..Some Undesirable bacteria can seen with our naked eye like worm in our foods if it was already rotten and spoiled..
Yes some bacteria can be good. Like the type that are in foods.
they can fix nitrogen
Actually canning foods is a way to kill off bacteria so that they will last a long time. But some foods are made by using bacteria and then those foods are sterilized while being canned. Sauerkraut and pickled foods are prepared this way. But the bacteria don't sterilize the food,the high heat does.
they can fix nitrogen
they can fix nitrogen
they can fix nitrogen
they can fix nitrogen
Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.