Advertisements
Advertisements
प्रश्न
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
Advertisements
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.
APPEARS IN
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)
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:
Why does 'Swiss Cheese' develop large holes?
Name the microbes that help the production of the following product commercially:
Citric acid
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.
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:
Lactic acid is formed by the process of:
Milk is converted to curd by:
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 |
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 ______.
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?
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:
