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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
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.
Which of the following is white button mushroom?
(A) Agaricus bisporus
(B) Pleurotus Florida
(C) Volvariella volvacea
(D) Candida species
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.
Which of the following pair is correctly matched for the product produced by them?
Lactic acid is formed by the process of:
A small amount of curd added to the milk to initiate the curdling is called
Which of the following used in Swiss cheese?
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Why does ‘Swiss cheese’ have big holes?
Which species of Penicillium produces Roquefort cheese?
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
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:
What is the main function of lactic acid produced by LAB in milk?
What is the characteristic compound in yogurt that is linked to its flavour?
Which bacteria are added to cream before churning to develop flavour and aroma in butter?
What is the liquid by-product obtained during the churning process when making butter?
What is the primary function of LAB present in curd in the stomach?
Which process follows curdling in cheese production?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
