Advertisements
Advertisements
Question
Why does ‘Swiss cheese’ have big holes?
Advertisements
Solution
The large holes in ‘Swiss cheese’ are due to the production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.
APPEARS IN
RELATED QUESTIONS
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.
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
How is milk converted into curd? Explain the process of curd formation.
Milk is converted to curd by:
A small amount of curd added to the milk to initiate the curdling is called
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
What is the source organism for ECORI, restriction endonuclease?
Name a microbe used for the production of Swiss cheese.
Which type of food would have lactic acid bacteria? Discuss their useful application.
Home-made fruit juices are turbid, while the bottled ,fruit juices purchased from the market are clear. Give a reason for this difference.
Which lactic acid bacteria are primarily responsible for converting milk into curd?
Which bacteria are added to cream before churning to develop flavour and aroma in butter?
What is the main milk protein that is separated during cheese production?
Which microbe is responsible for producing carbon dioxide that forms the characteristic large holes in Swiss cheese?
Which microorganism primarily undergoes fermentation in the batter for idli and dosa?
How do microbes in fermented products like fermented fish and bamboo shoots develop their characteristic properties?
