Cameron Hudson
The namesake of pasteurization, Louis Pasteur, did so. The process however was used in China beforehand without modern microbiological knowledge.
Leonora Pfannerstill
Wiki User
∙ 9y agoThe namesake of pasteurization, Louis Pasteur, did so. The process however was used in China beforehand without modern microbiological knowledge.
Anonymous
Louis Pasteur
Bacteria can catch an infection Bacteria causes the holes in Swiss Cheese
It means that their brains have been processed with high heat to keep out the bacteria.
Penicillin..used for bacteria infections...
Aminization is the first step in soil mineralization in which proteins are broken down into amino acids such as NH4+. Heterotrophic organisms (require carbon); bacteria and fungi convert proteins in organic residues to amino acids, amines, and urea. The next step in the mineralization process is Ammonification. Aerobic and anaerobic bacteria, fungi, and actinomycetes are active in conversion of aminization products to NH4+ (Soil moisture and temperature optimums important in microbial population activity) If we go through aminization and ammonification the net result is NH4 but the plant wants NO2- and NO3- (nitrification)
Any people isolated unto themselves will not have ordinary immunities common in other peoples from other countries. So, Europeans exposed Native Americans to viruses and bacteria common to that time. A common cold could override immune systems if a people had never been exposed to that virus before.
Louis Pasteur (1822-1895).
The purpose of pasteurization is to prevent spoilage by killing all microorganisms, especially bacteria.
Pasteurization. It involves heating the liquid to a specific temperature for a set period to kill harmful bacteria, extending the liquid's shelf life.
Louis Pasteur (1822-1895) was a French biochemist. He proved the existence of bacteria, developed the first vaccines and invented pasteurization.
Pasteurization kills most harmful bacteria, but not all bacteria. Some heat-resistant bacteria and spores may survive the pasteurization process. The goal of pasteurization is to reduce the bacterial load to a safe level for human consumption.
Yogurt and buttermilk are fermented by a harmless bacteria added after pasteurization to prolong their shelf lives.
to remove bacteria
The process of pasteurization was named after Louis Pasteur, a French scientist who developed the technique in the 19th century. Pasteurization involves heating a liquid to a specific temperature to kill bacteria and other harmful organisms, without significantly altering its taste or nutritional value.
Louis Pasteur, a French chemist and microbiologist, is credited with developing the process known as pasteurization in the 19th century. This method involves heating liquid to kill harmful bacteria and pathogens, primarily used in the preservation of food and beverages like milk.
They pasteurize milk to kill harmful bacteria and extend its shelf life.
Pasteurization.
Pasteurization