Advertisements
Advertisements
प्रश्न
In which food would you find lactic acid bacteria? Mention some of their useful applications.
Advertisements
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.
APPEARS IN
संबंधित प्रश्न
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:
Why does 'Swiss Cheese' develop large holes?
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
List the advantages of biogas plants in rural areas.
Which of the following pair is correctly matched for the product produced by them?
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 |
Which of the following used in Swiss cheese?
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?
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?
What is the main function of lactic acid produced by LAB in milk?
Which two microorganisms are used to prepare yogurt from milk?
Which bacteria are added to cream before churning to develop flavour and aroma in butter?
Which microbe is responsible for producing carbon dioxide that forms the characteristic large holes in Swiss cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
Which process follows curdling in cheese production?
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?
