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Lactobacillus lactis is a rod shape bacterium
lactobacillus acidophillus,lactobacillus bulgaricus
Like all other bacteria, it splits in two, creating two bacteria where before there was one bacterium.
Yes, Lactobacillus acidophilus is classified as a eubacteria. Eubacteria is one of the two main domains of bacteria, with the other being archaebacteria. Lactobacillus acidophilus is a type of bacteria that is commonly found in the human gut and is considered beneficial for human health.
Lactobacillus casei is the bacterium present in curd. It produces lactic acid, which in turn reduces the pH and coagulates milk proteins (primarily casein) forming curd.
Lactobacillus lactis is a rod shape bacterium
Yes. Lactobacillus Acidophilus is a beneficial bacterium found in some dairy products, and in the Human digestive tract.
lactobacillus acidophillus,lactobacillus bulgaricus
Like all other bacteria, it splits in two, creating two bacteria where before there was one bacterium.
Yes, Lactobacillus acidophilus is classified as a eubacteria. Eubacteria is one of the two main domains of bacteria, with the other being archaebacteria. Lactobacillus acidophilus is a type of bacteria that is commonly found in the human gut and is considered beneficial for human health.
Formation of spore inside the bacterium is called endosporulation as in bacilli .
It is prokaryotic because most bacteria are prokaryotic and most fungi are eukaryotic
An agrobacterium is a soil bacterium which causes the formation of crown galls in plants.
The lactobacillus refers to any of various rod-shaped, sessile aerobic bacteria from the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.
Formation of curd in milk is called 'Fermentation'.Curd is formed when milk is pasteurised and fermented by a combination of lactic acid bacteria and a protease.
The bacteria that is most strongly linked with gastric ulcer formation is H. pylori.
Lactobacillus casei is the bacterium present in curd. It produces lactic acid, which in turn reduces the pH and coagulates milk proteins (primarily casein) forming curd.