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Question
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
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Solution
Swiss cheese develops large holes because of the large amount of carbon dioxide produced by the bacterium Propionibacterium shermanii.
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In which food would you find lactic acid bacteria? Mention some of their useful applications.
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
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.
Name the microbes that help the production of the following product commercially:
Citric acid
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
Which species of Penicillium produces Roquefort cheese?
Which type of food would have lactic acid bacteria? Discuss their useful application.
