For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at

For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at

Q. For the selection of lactobacilli present in cheddar cheese, the pH of the medium is maintained at

  1. 6.35
  2. 5.35
  3. 4.35
  4. 5.75

Answer: 5.35

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