During cheese-making the bacteria are added to certain cheeses such as Emmental (also known as Swiss) and Leerdammer, and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product. This bacteria can also get you dizzy and sick for a couple of weeks or 2.
Propionibacterium shermanii is a species of bacteria commonly found in fermented dairy products like Swiss cheese. It plays a role in the production of propionic acid, which contributes to the flavor and texture of the cheese. Additionally, P. shermanii is considered a beneficial bacteria for its probiotic properties.
The optimum pH for growth of Propionibacterium shermanii is typically around pH 6.5-7.0. For temperature, it grows best at around 30-37°C. These conditions are favorable for the growth and metabolism of Propionibacterium shermanii in various applications such as food fermentation.
The probability of inclusive events A or B occurring is given by P(A or B) = P(A) + P(B) - P(A and B), where P(A) and P(B) represent the probabilities of events A and B occurring, respectively.
P stands for the element phosphorus. It is in the p block.
In the term substance P, the "P" stands for "substance protein." Substance P is a neuropeptide that functions as a neurotransmitter and is involved in the transmission of pain signals in the body.
Propionibacterium shermanii is a species of bacteria commonly found in fermented dairy products like Swiss cheese. It plays a role in the production of propionic acid, which contributes to the flavor and texture of the cheese. Additionally, P. shermanii is considered a beneficial bacteria for its probiotic properties.
The optimum pH for growth of Propionibacterium shermanii is typically around pH 6.5-7.0. For temperature, it grows best at around 30-37°C. These conditions are favorable for the growth and metabolism of Propionibacterium shermanii in various applications such as food fermentation.
refer this paper www.pubmedcentral.nih.gov/articlerender.fcgi?artid=186833
During cheese-making the bacteria are added to certain cheeses such as Emmental (also known as Swiss) and Leerdammer, and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product. This bacteria can also get you dizzy and sick for a couple of weeks or 2.
contribution by: Elizabeth Lorenzo 3/30/09 at 5:30 pm ;);););):):):):);p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p day after my dad birthday contribution by: Elizabeth Lorenzo 3/30/09 at 5:30 pm ;);););):):):):);p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p day after my dad birthday
:) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P :P yaaaas
Species: Panthera pardusSubspecies: †P. p. adersi - P. p. amurensis - P. p. antinorii - P. p. ciscaucasia - P. p. dathei - P. p. delacouri - P. p. ehui - P. p. felis - P. p. fusca - P. p. ituriensis - P. p. japonensis - P. p. jarvisi - P. p. kotiya - P. p. meas - P. p. melanotica - P. p. melas - P. p. millardi - P. p. nanopardus - P. p. nimr - P. p. orientalis - P. p. panthera - P. p. pardus - P. p. pernigra - P. p. saxicolor - P. p. shortridgei - P. p. sindica - P. p. suahelica- P. p. tulliana
P + P + P + P + P + P + P + P + P + P
Contribution by: Elizabeth Lorenzo at 10:53am 4/3/09 ;0;0;0;0;0;0;0;0;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;];];];];];];];];):)
Contribution by: Elizabeth Lorenzo at 10:53am 4/3/09 ;0;0;0;0;0;0;0;0;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;];];];];];];];];):)
Contribution by: Elizabeth Lorenzo at 10:53am 4/3/09 ;0;0;0;0;0;0;0;0;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;p;];];];];];];];];):)
I know the comma rules 1,3,5 that MY teacher taught us. They are: 1: items in a series. 3: while, -ing word………. 5: separate sentence interruptors. I am terribly sorry that I can't help you with #'s 2,4,&6. ;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P;P:P;P:P;P;P