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प्रश्न
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
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उत्तर
Swiss cheese develops large holes because of the large amount of carbon dioxide produced by the bacterium Propionibacterium shermanii.
संबंधित प्रश्न
Bacteria cannot be seen with the naked eyes, but these can be seen with the help of a microscope. If you have to carry a sample from your home to your biology laboratory to demonstrate the presence of microbes with the help of a microscope, which sample would you carry and why?
Give the biological name of the following:
The microbe used to produce Swiss cheese.
Name the microbes that help the production of the following product commercially:
Citric acid
How is milk converted into curd? Explain the process of curd formation.
Which of the following pair is correctly matched for the product produced by them?
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
Milk is converted to curd by:
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
Why does ‘Swiss cheese’ have big holes?
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
