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प्रश्न
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.
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उत्तर
Lactobacillus and other Lactic Acid Bacteria (LAB) are responsible for the curdling of milk. These bacteria utilize and act upon the milk sugar lactose leading to its oxidation to lactic acid. This lactic acid produced in turn leads to partial digestion and coagulation of milk proteins to form the curd. Action by LAB also leads to an increase in vitamin B12 content of the curd.
On consumption of curd, these bacteria add to the healthy and beneficial gut flora outcompeting the growth of harmful gut flora.
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संबंधित प्रश्न
Find out the role of microbes in the following:
Single cell protein (SCP)
Which of the following microorganism is used for production of citric acid in industries?
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
At approximately what temperature is yogurt fermentation commonly carried out?
What is the main milk protein that is separated during cheese production?
Which microbe is responsible for producing carbon dioxide that forms the characteristic large holes in Swiss cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
How does yeast fermentation affect bread dough during the baking process?
What is the primary function of LAB present in curd in the stomach?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
