Advertisements
Advertisements
प्रश्न
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.
Advertisements
उत्तर
Lactobacillus and other Lactic Acid Bacteria (LAB) are responsible for the curdling of milk. These bacteria utilize and act upon the milk sugar lactose leading to its oxidation to lactic acid. This lactic acid produced in turn leads to partial digestion and coagulation of milk proteins to form the curd. Action by LAB also leads to an increase in vitamin B12 content of the curd.
On consumption of curd, these bacteria add to the healthy and beneficial gut flora outcompeting the growth of harmful gut flora.
APPEARS IN
संबंधित प्रश्न
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
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?
Big holes in Swiss cheese are made by ______.
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 microorganism is used in bread dough fermentation to produce carbon dioxide?
At approximately what temperature is yogurt fermentation commonly carried out?
Which two microorganisms are used to prepare yogurt from milk?
What is the main milk protein that is separated during cheese production?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
