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प्रश्न
Big holes in Swiss cheese are made by ______.
विकल्प
a machine
a bacterium that produces methane gas
a bacterium producing a large amount of carbon dioxide
a fungus that releases a lot of gases during its metabolic activities
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उत्तर
Big holes in Swiss cheese are made by a bacterium producing a large amount of carbon dioxide.
Explanation:
The big holes in Swiss cheese are formed by the bacterium Propionibacterium shermanii, which produces a large amount of carbon dioxide (CO2) during fermentation. The CO2 gets trapped inside the cheese, forming characteristic round holes known as “eyes”.
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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.
Give the biological name of the following:
The microbe used to produce Swiss cheese.
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
Answer the following question:
Name the group of bacteria involved in setting milk into curd. Explain the process they carry in doing so. Write another beneficial role of such bacteria.
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.
Which species of Penicillium produces Roquefort cheese?
Which type of food would have lactic acid bacteria? Discuss their useful application.
Home-made fruit juices are turbid, while the bottled ,fruit juices purchased from the market are clear. Give a reason for this difference.
Which of the following microbes is NOT involved in the preparation of household products?
- Aspergillus niger
- Lactobacillus
- Trichoderma polysporum
- Saccharomyces cerevisiae
- Propionibacterium sharmanii
Choose the correct answer from the options given below:
Which lactic acid bacteria are primarily responsible for converting milk into curd?
What is the main function of lactic acid produced by LAB in milk?
What is the characteristic compound in yogurt that is linked to its flavour?
Which enzyme is used along with lactic acid bacteria in cheese production to curdle milk?
Which fungus is used in the ripening of Roquefort cheese?
Which fungus is used to prepare Camembert cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
How does yeast fermentation affect bread dough during the baking process?
Which process follows curdling in cheese production?
What is the traditional source of sugars for toddy fermentation?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
