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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
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?
In which food would you find lactic acid bacteria? Mention some of their useful applications.
Which of the following is white button mushroom?
(A) Agaricus bisporus
(B) Pleurotus Florida
(C) Volvariella volvacea
(D) Candida species
Name the microbes that help the production of the following product commercially:
Citric acid
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:
Milk is converted to curd by:
A small amount of curd added to the milk to initiate the curdling is called
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Big holes in Swiss cheese are made by ______.
What is the source organism for ECORI, restriction endonuclease?
Name a microbe used for the production of Swiss cheese.
Which type of food would have lactic acid bacteria? Discuss their useful application.
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:
