For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at
A. 6.35
B. 5.35
C. 4.35
D. 5.75
Answer:B
For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at
A. 6.35 B. 5.35 C. 4.35 D. 5.75