Advertisements
Advertisements
Question
Big holes in Swiss cheese are made by ______.
Options
a machine
a bacterium that produces methane gas
a bacterium producing a large amount of carbon dioxide
a fungus that releases a lot of gases during its metabolic activities
Advertisements
Solution
Big holes in Swiss cheese are made by a bacterium producing a large amount of carbon dioxide.
Explanation:
The big holes in Swiss cheese are formed by the bacterium Propionibacterium shermanii, which produces a large amount of carbon dioxide (CO2) during fermentation. The CO2 gets trapped inside the cheese, forming characteristic round holes known as “eyes”.
APPEARS IN
RELATED QUESTIONS
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
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?
Which of the following pair is correctly matched for the product produced by them?
Write short notes on the following:
Brewer's yeast
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
A small amount of curd added to the milk to initiate the curdling is called
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?
Why does ‘Swiss cheese’ have big holes?
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?
What is the main function of lactic acid produced by LAB in milk?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
At approximately what temperature is yogurt fermentation commonly carried out?
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 fungus is used in the ripening of Roquefort cheese?
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?
