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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
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.
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?
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:
Lactic acid is formed by the process of:
A small amount of curd added to the milk to initiate the curdling is called
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?
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?
What is the source organism for ECORI, restriction endonuclease?
Which species of Penicillium produces Roquefort cheese?
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?
Home-made fruit juices are turbid, while the bottled ,fruit juices purchased from the market are clear. Give a reason for this difference.
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 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:
