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प्रश्न
Which type of food would have lactic acid bacteria? Discuss their useful application.
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उत्तर
The most common food item is curd, and yoghurt contains Lactic Acid Bacteria (LAB) of Lactobacillus species. Curd is formed by adding a small amount of curd to the milk, which acts as a starter. Microbes present in the starter multiply at suitable temperatures and convert milk into curd. Acids released by LAB during the growth coagulate and partially digest milk protein, casein thus increases the digestibility of milk protein.
Application of LAB
- Improves the nutritional quality of milk by increasing vitamin B12.
- Checks disease-causing microbes in the stomach.
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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 examples to prove that microbes release gases during metabolism.
Find out the role of microbes in the following:
Single cell protein (SCP)
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.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Why does ‘Swiss cheese’ have big holes?
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
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 fungus is used in the ripening of Roquefort cheese?
Which fungus is used to prepare Camembert cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
Which vitamin is increased in curd as a result of LAB fermentation?
What is the primary function of LAB present in curd in the stomach?
