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Q: What formation is helped in lactobacillus bacterium?
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Is Lactobacillus lactis a cocci shape?

Lactobacillus lactis is a rod shape bacterium


Can you take acetaminophen and lactobacillus acidophilus together?

Yes. Lactobacillus Acidophilus is a beneficial bacterium found in some dairy products, and in the Human digestive tract.


What is the name of bacteria use in the formation of yogurt?

lactobacillus acidophillus,lactobacillus bulgaricus


How does lactobacillus acidophilus reproduce?

Like all other bacteria, it splits in two, creating two bacteria where before there was one bacterium.


Is lactobacillus acidophilus an eubacteria?

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.


What is endosporulation?

Formation of spore inside the bacterium is called endosporulation as in bacilli .


Is lactobacillus prokaryotic or eukaryotic?

It is prokaryotic because most bacteria are prokaryotic and most fungi are eukaryotic


What is an agrobacterium?

An agrobacterium is a soil bacterium which causes the formation of crown galls in plants.


Is lactobacillus a prokaryote?

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 from milk is which reaction?

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.


What bacterium is associated with ulcers?

The bacteria that is most strongly linked with gastric ulcer formation is H. pylori.


What is the useful microorganism present in curd?

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.