Advertisements
Advertisements
प्रश्न
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?
Advertisements
उत्तर
- Protein remains insoluble at low pH in the bacterial cell, but in stomach of insects it becomes soluble and damages the epithelial cells.
- No, because the toxin is species-specific.
APPEARS IN
संबंधित प्रश्न
In which food would you find lactic acid bacteria? Mention some of their useful applications.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Write short notes on the following:
Brewer's yeast
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
Which type of food would have lactic acid bacteria? Discuss their useful application.
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?
What is the characteristic compound in yogurt that is linked to its flavour?
What is the liquid by-product obtained during the churning process when making butter?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
