The Bt toxin produced by bacteria is in the form of an inert crystal that becomes toxic only when ingested by specific insect larvae. This crystal is not toxic to the bacteria themselves because they have mechanisms to prevent the toxin from affecting them, allowing them to produce and store it safely until it is needed for defense against insect predators.
The free nitrogen produced by bacteria is converted into a form that plants can absorb, which then enters the food chain when animals consume these plants. Eventually, the nitrogen returns to the soil through decomposition of plant and animal matter, completing the nitrogen cycle.
The sticky outer layer produced by bacteria is called a biofilm. Biofilms are composed of extracellular polymeric substances (EPS) that help bacteria adhere to surfaces and protect them from harsh conditions like antibiotics. Biofilms can form on various surfaces such as medical implants, teeth, and pipes.
The noun form is sourness. However, regarding a sour taste, it is a concrete noun because it can be detected by your senses.
Methane gas is produced as a waste product by certain bacteria during the process of anaerobic digestion. This methane gas can be captured and used as a renewable energy source for fuel, typically in the form of biogas.
Only if it has been professionally fermented in proper conditions, wherein it turns to a popular spread known, unsurprisingly, as "Sour Cream." In any other case, it is highly dubious as to it's health, and should be avoided to stave off indigestion, sickness, or other ill health.
I'm assuming this is because sour cream will curdle. This means large clumps of proteins will form and you'll get a lumpy, curds-and-whey mixture.
lactate
Are you referring to food that is naturally sour, such as a lemon, or food that has gone sour, such as old milk?In the case of the lemon, while it's not that tasty and can harm the enamel on your teeth with prolonged exposure, it's not really dangerous.In the case of the sour milk, it's sour for a reason: bacteria have been allowed to form (usually at room temperature), causing the milk to sour and spoil.The bacteria themselves are usually not really dangerous, but the waste-products they generate are almost always harmful, so why gamble.Throw it out!
Might be a bit of food poisoning. Sour cream? What's the old joke? "How can you tell when sour cream goes bad?" You can't. It may have been past its use-by date. Were you in Mexico? Did you drink any water that you, yourself did not break the seal of the bottle? The problem might be the form of mild dysentery called "Montezuma's Revenge".
there are bacteria EVERYWHERE and on every THING. bacteria makes apples rot, milk sour, and meat spoil, etc. there's bacteria that prefers boiling water, and bacteria that prefers freezing temperatures, and everywhere in between. it was the first life form in the beginning
Cream is used in numerous ways as food. Used as a liquid, it can be added to sauces, used over fruit, or added to coffee and other drinks. Frozen into a solid, it is used in ice cream and various similar treats. It can also be emulsified or whipped, creating butter and toppings such as sour cream and whipped cream. Another edible form is called clotted cream.
The Bt toxin produced by bacteria is in the form of an inert crystal that becomes toxic only when ingested by specific insect larvae. This crystal is not toxic to the bacteria themselves because they have mechanisms to prevent the toxin from affecting them, allowing them to produce and store it safely until it is needed for defense against insect predators.
The following are signs your yogurt might have crossed over into the dark side:It goes lumpyIt can grow mold spores which look like fine hairsIt smells bitter and nastyIt tastes too sweet and watery
Creme fraiche is a form of sour cream made using French cooking techniques. You can make it yourself by mixing room temp or slightly warm (not hot) fresh heavy cream (2 cups) with a little buttermilk (3 Tbsp), also room temp, in a glass jar, cover it and leave it in a warmish room temperature place for 24 hours (on top of the refrigerator is the best place for this). Stir every six hours or so. Stir once more and put in the refrigerator for another 24 hours and you will have some wonderful (better than sour cream) stuff!Otherwise, it depends on what you are making. Some recipes can use plain yogurt or cottage cheese blended until smooth or ricotta cheese. If you are using it at the table on a baked potato, for example, you can use the yogurt, ricotta, or cottage cheese.You can make yogurt cheese by placing plain yogurt in cheese cloth and let it drip until the watery liquids drain out (8 or so hours), leaving a wonderful soft yogurt cheese that is very much like sour cream.For baking, substitutions aren't always successful.It mostly depends on what you are making that needs sour cream. But, if my sour cream has gone bad or I don't have any I replace it with ranch dressing or french onion dip or I just do without it!
Photosynthetic bacteria require CO2 for making food in the form of starch through photosynthesis and this CO2 or carbon dioxide is produced as a result of the carbon cycle.
Sour *is* an adjective. It has an adverb form, which is sourly.