Advertisements
Advertisements
प्रश्न
Which type of food would have lactic acid bacteria? Discuss their useful application.
Advertisements
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.
APPEARS IN
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.
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:
The microbe used to produce Swiss cheese.
Name the microbes that help the production of the following product commercially:
Citric acid
Which of the following microorganism is used for production of citric acid in industries?
Write short notes on the following:
Brewer's yeast
List the advantages of biogas plants in rural areas.
Lactic acid is formed by the process of:
What is the characteristic compound in yogurt that is linked to its flavour?
Which bacteria are added to cream before churning to develop flavour and aroma in butter?
What is the main milk protein that is separated during cheese production?
Which fungus is used in the ripening of Roquefort cheese?
Which fungus is used to prepare Camembert cheese?
Which vitamin is increased in curd as a result of LAB fermentation?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
