Advertisements
Advertisements
प्रश्न
Find out the role of microbes in the following:
Single cell protein (SCP)
Find out the role of microbes in the following and discuss it with your teacher.
Single cell protein (SCP)
Advertisements
उत्तर
Single cell protein refers to micro-organisms (e.g., bacteria, yeast, filamentous fungi, algae) that can be commercially cultivated in a fermenter, processed in various ways, dried, or utilised as food or animal feed. The term SCP, however, is misleading because it implies that the protein is derived from a single cell. The biomass produced by unicellular and multicellular organisms is classified as SCP. The following list includes some common bacteria used in the production of SCP:
- Bacteria (such as Methylophilus and Brevibacterium)
- Cyanobacteria (such as Spirulina)
- Yeasts (Saccharomyces cerevisiae, Candida utilis, etc.)
- Filamentous fungi (such as Fusarium graminearum)
- Algae (including Chlorella)
There are various advantages of utilising SCP as food. The following list includes several of these advantages:
- SCP contains a lot of high-quality protein but very little fat.
- It can be manufactured in laboratories all year round, and its production is not climate-dependent.
- The micro-organisms used in SCP manufacturing grow quickly and create significant amounts of SCP from just a tiny area of land.
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?
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.
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Which of the following microorganism is used for production of citric acid in industries?
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.
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 |
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 ______.
Big holes in Swiss cheese are made by ______.
Why does ‘Swiss cheese’ have big holes?
What is the source organism for ECORI, restriction endonuclease?
Which species of Penicillium produces Roquefort cheese?
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
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:
What is the main function of lactic acid produced by LAB in milk?
Which fungus is used in the ripening of Roquefort cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
How does yeast fermentation affect bread dough during the baking process?
What is the primary function of LAB present in curd in the stomach?
What is the traditional source of sugars for toddy fermentation?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
