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प्रश्न
Why does ‘Swiss cheese’ have big holes?
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उत्तर
The large holes in ‘Swiss cheese’ are due to the production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.
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संबंधित प्रश्न
Find out the role of microbes in the following:
Single cell protein (SCP)
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Which of the following pair is correctly matched for the product produced by them?
How is milk converted into curd? Explain the process of curd formation.
Write short notes on the following:
Brewer's yeast
Lactic acid is formed by the process of:
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
Big holes in Swiss cheese are made by ______.
What is the source organism for ECORI, restriction endonuclease?
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
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?
What is the main function of lactic acid produced by LAB in milk?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
What is the liquid by-product obtained during the churning process when making butter?
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?
What is the primary function of LAB present in curd in the stomach?
