Question

Some bacteria are mixed with milk to make yogurt.

These bacteria change the lactose in the milk into

glucose, which then ferments into lactic acid. The

lactic acid causes the protein in the milk to stick

together, creating the gelatinous yogurt. The

adjacent graph shows the relative lactic acid

production of different bacteria.

Which of these is a logical conclusion based on the

given data


a) Bacterium 2 makes glucose but not lactic acid

and, therefore, should not be used in making yogurt


b) Bacterium 3 is least effective at changing lactic

acid into glucose and, therefore, should not be used

in making yogurt.


c) Bacteria 1 & 2 combine to make the largest

amount of lactic acid and, therefore, would be most

effective at making yogurt.

d)Bacteria 1 & 3 combine to be most effective at breaking down the glucose needed to

make yogurt.​

Answer 1

Answer:

Bacteria that is used for this purpose is Lactobacillus.  Milk contains a sugar called lactose, when milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus in that curd sample starts to grow and convert the lactose into lactic acid.

Explanation:

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