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प्रश्न
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
पर्याय
vitamin C
vitamin D
vitamin B12
vitamin E
vitamin K
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उत्तर
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is vitamin B12.
Explanation:
When milk is converted into curd by the action of lactic acid bacteria (Lactobacillus species), these bacteria synthesise vitamin B₁₂ during fermentation. As a result, the vitamin B12 content increases, making curd nutritionally richer than milk.
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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?
Give the biological name of the following:
The microbe used to produce Swiss cheese.
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:
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?
Big holes in Swiss cheese are made by ______.
Which species of Penicillium produces Roquefort 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?
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 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:
Which lactic acid bacteria are primarily responsible for converting milk into curd?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
What is the characteristic compound in yogurt that is linked to its flavour?
What is the liquid by-product obtained during the churning process when making butter?
Which enzyme is used along with lactic acid bacteria in cheese production to curdle milk?
Which microbe is responsible for producing carbon dioxide that forms the characteristic large holes in Swiss cheese?
Which fungus is used in the ripening of Roquefort cheese?
How does yeast fermentation affect bread dough during the baking process?
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?
