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प्रश्न
In which food would you find lactic acid bacteria? Mention some of their useful applications.
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उत्तर १
Lactobacillus and other microorganisms, known as lactic acid bacteria (LAB), develop in milk. They convert lactose sugar from milk into lactic acid. Lactic acid causes casein, a milk protein, to coagulate. Milk is processed into curds, yogurts, and cheese.
- Curd: Indian curd is made by inoculating cream and skimmed milk with Lactobacillus acidophilus at temperatures of around 40°C or below.
- Yogurt: It is made by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus. It tastes of lactic acid and acetaldehyde. It is frequently sweetened and flavored with fruits.
- Cheese: It comprises milk curd separated from the liquid portion. Lactic acid bacteria help to curdle milk for making raw cheese.
The LAB also plays an important function in preventing microbes that cause illness in our stomach.
उत्तर २
Lactic acid bacteria (LAB) grow in milk and change it into curd. As they multiply, they release acids that cause the milk proteins to thicken and also break them down partly. They enhance the nutritional value of curd by increasing its vitamin B12 content. In our digestive system, LAB are also helpful because they prevent harmful microbes from growing.
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संबंधित प्रश्न
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The microbe used to produce Swiss cheese.
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Read the passage given below carefully and answer the questions that follow:
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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. |
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- Can the formulation Vecto Bac G be used to eliminate the species of mosquito referred to above? Why?
What is the main function of lactic acid produced by LAB in milk?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
What is the characteristic compound in yogurt that is linked to its flavour?
Which bacteria are added to cream before churning to develop flavour and aroma in butter?
What is the liquid by-product obtained during the churning process when making butter?
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 vitamin is increased in curd as a result of LAB fermentation?
Which process follows curdling in cheese production?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
