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प्रश्न
Find out the role of microbes in the following:
Single cell protein (SCP)
Find out the role of microbes in the following and discuss it with your teacher.
Single cell protein (SCP)
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उत्तर
Single cell protein refers to micro-organisms (e.g., bacteria, yeast, filamentous fungi, algae) that can be commercially cultivated in a fermenter, processed in various ways, dried, or utilised as food or animal feed. The term SCP, however, is misleading because it implies that the protein is derived from a single cell. The biomass produced by unicellular and multicellular organisms is classified as SCP. The following list includes some common bacteria used in the production of SCP:
- Bacteria (such as Methylophilus and Brevibacterium)
- Cyanobacteria (such as Spirulina)
- Yeasts (Saccharomyces cerevisiae, Candida utilis, etc.)
- Filamentous fungi (such as Fusarium graminearum)
- Algae (including Chlorella)
There are various advantages of utilising SCP as food. The following list includes several of these advantages:
- SCP contains a lot of high-quality protein but very little fat.
- It can be manufactured in laboratories all year round, and its production is not climate-dependent.
- The micro-organisms used in SCP manufacturing grow quickly and create significant amounts of SCP from just a tiny area of land.
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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.
Which of the following is white button mushroom?
(A) Agaricus bisporus
(B) Pleurotus Florida
(C) Volvariella volvacea
(D) Candida species
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.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
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?
Write short notes on the following:
Brewer's yeast
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
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 ______.
Why does ‘Swiss cheese’ have big holes?
Name a microbe used for the production of Swiss 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?
Read the passage given below carefully and answer the questions that follow:
|
The bacterium Bacillus thuringiensis serovar israelensis (Bti) is commercially prepared in various formulations such as liquid, water dispersible granules, powders, and pellets. It is used as a larvicide all over the world due to its ability to produce a toxic protein that primarily targets the larvae of mosquitoes. In Sweden, Bti has been applied on a large scale in the form of commercially available granular formulation Vecto Bac G (Valent BioScience, USA). The applications have taken place in the lower Dalalven River Area to control mass outbreaks of the floodplain mosquito Aedes sticticus. |
- Why does the toxic protein kill the insects but not the bacterium?
- Can the formulation Vecto Bac G be used to eliminate the species of mosquito referred to above? Why?
Which lactic acid bacteria are primarily responsible for converting milk into curd?
Which two microorganisms are used to prepare yogurt from milk?
What is the characteristic compound in yogurt that is linked to its flavour?
Which fungus is used in the ripening of Roquefort cheese?
What is the primary function of LAB present in curd in the stomach?
Which process follows curdling in cheese production?
What is the traditional source of sugars for toddy fermentation?
