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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?
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उत्तर
If you have to carry a sample from your home to the biology laboratory to demonstrate the presence of microbes under a microscope, the best sample to carry would be curd.
- Curd contains lactic acid bacteria (LAB), such as Lactobacillus, which are abundant and easy to observe microscopically.
- It is safe to handle.
- The microbes in curd are actively involved in fermentation and are easy to culture or view under a microscope due to their high population.
- Curd microbes are economically useful and familiar examples of bacterial activity.
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संबंधित प्रश्न
Give examples to prove that microbes release gases during metabolism.
In which food would you find lactic acid bacteria? Mention some of their useful applications.
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
Find out the role of microbes in the following:
Single cell protein (SCP)
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Name the microbes that help the production of the following product commercially:
Citric acid
Which of the following microorganism is used for production of citric acid in industries?
Which of the following pair is correctly matched for the product produced by them?
How is milk converted into curd? Explain the process of curd formation.
Write short notes on the following:
Brewer's yeast
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:
A small amount of curd added to the milk to initiate the curdling is called
Which of the following used in Swiss cheese?
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Big holes in Swiss cheese are made by ______.
What is the source organism for ECORI, restriction endonuclease?
Which species of Penicillium produces Roquefort cheese?
Which type of food would have lactic acid bacteria? Discuss their useful application.
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
