Lesson
Lesson-5.1.7- understand the role of bacteria (Lactobacillus) in the production of yoghurt.
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Lesson-5.1.6- practical: investigate the role of anaerobic respiration by yeast in different conditions.PreviousLesson-5.1.8- understand the use of an industrial fermenter and explain the need to provide suitable conditions in the fermenter, including aseptic precautions, nutrients, optimum temperature and pH, oxygenation and agitation, for the growth of microorganisms.Next