Advertisements
Advertisements
प्रश्न
Why does ‘Swiss cheese’ have big holes?
Advertisements
उत्तर
The large holes in ‘Swiss cheese’ are due to the production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.
APPEARS IN
संबंधित प्रश्न
Give examples to prove that microbes release gases during metabolism.
In which food would you find lactic acid bacteria? Mention some of their useful applications.
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
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.
How is milk converted into curd? Explain the process of curd formation.
Write short notes on the following:
Brewer's yeast
List the advantages of biogas plants in rural areas.
Which of the following pair is correctly matched for the product produced by them?
A small amount of curd added to the milk to initiate the curdling is called
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 ______.
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.
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
