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प्रश्न
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
विकल्प
Body temperature
Moist surface of midgut
Alkaline pH of gut
Acidic pH of stomach
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उत्तर
Alkaline pH of gut
संबंधित प्रश्न
Give the biological name of the following:
The microbe used to produce Swiss cheese.
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.
Lactic acid is formed by the process of:
Why does ‘Swiss cheese’ have big holes?
Which type of food would have lactic acid bacteria? Discuss their useful application.
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:
Which process follows curdling in cheese production?
What is the traditional source of sugars for toddy fermentation?
