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प्रश्न
Give examples to prove that microbes release gases during metabolism.
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उत्तर
There are numerous examples indicating that microorganisms emit gases during their metabolism. Examples are as follows:
- Bacteria ferment the dough required to make dosa and idlis. The puffy appearance of dough is related to the generation of CO2 during the fermentation process.
- Swiss cheese is distinguished by its characteristic flavor and large holes. The large holes are caused by the amount of CO2 produced by the bacterium Propionibacterium shermanii.
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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?
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Find out the role of microbes in the following:
Single cell protein (SCP)
Which of the following is white button mushroom?
(A) Agaricus bisporus
(B) Pleurotus Florida
(C) Volvariella volvacea
(D) Candida species
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.
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?
How is milk converted into curd? Explain the process of curd formation.
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 ______.
Big holes in Swiss cheese are made by ______.
Why does ‘Swiss cheese’ have big holes?
Which species of Penicillium produces Roquefort cheese?
Name a microbe used for the production of Swiss cheese.
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?
