It's sweet. Everybody loves sweets including bacteria.
I think an apple because apples contain glucose. Glucose is pretty much plain sugar. The sugar start to ferment and rot.
Glucose.
Natural sugars usually ferment faster in yeast than artificial sugars because they contain a more balanced ratio of glucose and fructose, which are easily metabolized by the yeast. Artificial sugars, on the other hand, may be more difficult for yeast to ferment due to their chemical composition.
Yes.
Because bacillus cereus is a Gram-positive, spore-forming, and rod-shaped, it\'s only able to ferment glucose.
Yeast is the substance that can be added to glucose to make it ferment. Yeast contains enzymes that break down glucose through the process of fermentation, producing carbon dioxide and alcohol as byproducts.
Splenda
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, C. glutamicum is not able to ferment lactose as it lacks the necessary enzymes to metabolize this sugar. Instead, C. glutamicum is known for its ability to ferment glucose, sucrose, and other sugars to produce amino acids.
this is a guess.. orange juice
The are gram negative bacillus shaped bacteria. They are facultative anaerobic bacteria. They ferment the glucose to produce acid and gas. They ferment the sulfur containing amino acids to produce H2S gas. They do not ferment the lactose.
Enterobacter aerogenes can ferment a wide range of carbohydrates, including glucose, lactose, sucrose, and maltose. It possesses various enzymes to break down and metabolize these sugars for energy and growth.