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प्रश्न
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
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उत्तर
Using microbes in the fermentation process allows you to produce various foods. Some major traditional recipes made with wheat, rice, and Bengal gram or black gram (vernacular urad) are as follows:
- Bread: Saccharomyces cerevisiae ferments wheat into this product.
- Dosa, upma and idli: They are fermented versions of rice and black gram (urad). The two are left to ferment for 3-12 hours with Leuconostoc and Streptococcus bacteria.
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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.
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:
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?
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 |
Which of the following used in Swiss cheese?
Why does ‘Swiss cheese’ have big holes?
Name a microbe used for the production of Swiss cheese.
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
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:
What is the main function of lactic acid produced by LAB in milk?
Which two microorganisms are used to prepare yogurt from milk?
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?
Which enzyme is used along with lactic acid bacteria in cheese production to curdle milk?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
Which vitamin is increased in curd as a result of LAB fermentation?
What is the primary function of LAB present in curd in the stomach?
Which process follows curdling in cheese production?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
