Madison is conducting a biotechnology experiment in her kitchen. Her goal is to make yogurt with a pH of 4.5 in the optimal time of 4 hours. Normally, she uses a mixed culture of L. bulgaricus and S. thermophiles to ferment yogurt. She designs her experiment to include the mixed cultures but also with the L. bulgaricus culture alone to see if one would ferment faster. She graphs her results to display her data.
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thermophilis and L. bulgaricus met Madison's goal of reaching a 4.5 pH. In conclusion, the mixed culture is the fastest fermenting culture that madison has, and it meets her goal of reaching a pH of 4.5 in the optimal time of 4 hours.
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The conclusion that Madison realized was that with adding no bacteria to ferment her yogurt, the milk alone is going to have no fermentation. On the same day by only adding one kind of bacterial agent, there is not enough fermentation to get the amount of fermentation required.
Thermophilis and L.bulgaricus met madison's goal of reaching 4.5 pH.
In conclusion, the mixed culture that madison has, therefore it meets her goal in an optimal time of 4 hours.
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