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प्रश्न
In which food would you find lactic acid bacteria? Mention some of their useful applications.
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उत्तर १
Lactobacillus and other microorganisms, known as lactic acid bacteria (LAB), develop in milk. They convert lactose sugar from milk into lactic acid. Lactic acid causes casein, a milk protein, to coagulate. Milk is processed into curds, yogurts, and cheese.
- Curd: Indian curd is made by inoculating cream and skimmed milk with Lactobacillus acidophilus at temperatures of around 40°C or below.
- Yogurt: It is made by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus. It tastes of lactic acid and acetaldehyde. It is frequently sweetened and flavored with fruits.
- Cheese: It comprises milk curd separated from the liquid portion. Lactic acid bacteria help to curdle milk for making raw cheese.
The LAB also plays an important function in preventing microbes that cause illness in our stomach.
उत्तर २
Lactic acid bacteria (LAB) grow in milk and change it into curd. As they multiply, they release acids that cause the milk proteins to thicken and also break them down partly. They enhance the nutritional value of curd by increasing its vitamin B12 content. In our digestive system, LAB are also helpful because they prevent harmful microbes from growing.
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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.
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
How is milk converted into curd? Explain the process of curd formation.
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:
Milk is converted to curd by:
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
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 ______.
Which type of food would have lactic acid bacteria? Discuss their useful application.
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?
Which lactic acid bacteria are primarily responsible for converting milk into curd?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
Which two microorganisms are used to prepare yogurt from milk?
What is the liquid by-product obtained during the churning process when making butter?
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?
Which vitamin is increased in curd as a result of LAB fermentation?
Which process follows curdling in cheese production?
