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प्रश्न
Which type of food would have lactic acid bacteria? Discuss their useful application.
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उत्तर
The most common food item is curd, and yoghurt contains Lactic Acid Bacteria (LAB) of Lactobacillus species. Curd is formed by adding a small amount of curd to the milk, which acts as a starter. Microbes present in the starter multiply at suitable temperatures and convert milk into curd. Acids released by LAB during the growth coagulate and partially digest milk protein, casein thus increases the digestibility of milk protein.
Application of LAB
- Improves the nutritional quality of milk by increasing vitamin B12.
- Checks disease-causing microbes in the stomach.
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संबंधित प्रश्न
Bacteria cannot be seen with the naked eyes, but these can be seen with the help of a microscope. If you have to carry a sample from your home to your biology laboratory to demonstrate the presence of microbes with the help of a microscope, which sample would you carry and why?
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
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.
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.
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
Write short notes on the following:
Brewer's yeast
Lactic acid is formed by the process of:
Milk is converted to curd by:
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 ______.
Why does ‘Swiss cheese’ have big holes?
What is the source organism for ECORI, restriction endonuclease?
Which species of Penicillium produces Roquefort cheese?
Home-made fruit juices are turbid, while the bottled ,fruit juices purchased from the market are clear. Give a reason for this difference.
