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प्रश्न
Big holes in Swiss cheese are made by ______.
पर्याय
a machine
a bacterium that produces methane gas
a bacterium producing a large amount of carbon dioxide
a fungus that releases a lot of gases during its metabolic activities
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उत्तर
Big holes in Swiss cheese are made by a bacterium producing a large amount of carbon dioxide.
Explanation:
The big holes in Swiss cheese are formed by the bacterium Propionibacterium shermanii, which produces a large amount of carbon dioxide (CO2) during fermentation. The CO2 gets trapped inside the cheese, forming characteristic round holes known as “eyes”.
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संबंधित प्रश्न
Give examples to prove that microbes release gases during metabolism.
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:
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.
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
Which of the following microorganism is used for production of citric acid in industries?
Which of the following pair is correctly matched for the product produced by them?
Write short notes on the following:
Brewer's yeast
Which of the following pair is correctly matched for the product produced by them?
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
Lactic acid is formed by the process of:
A small amount of curd added to the milk to initiate the curdling is called
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?
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?
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?
