Tag: commercial use of microorganism
Questions Related to commercial use of microorganism
Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd.
(i) They produce adds that coagulate and partially digest the milk proteins.
(ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB, which at suitable temperature, multiply and convert milk into curd.
(iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin $B _{12}$.
(iv) LAB may result in acidity in the stomach of human beings.
Which of the given statements are correct?
Identify the blank spaces A, B, C and D in the following table and select the correct answer.
Type of microbe | Scientific name | Commercial product |
---|---|---|
Bacterium | A | Streptokinase |
B | Aspergillus niger | Citric acid |
Fungus | Trichoderma polysporum | C |
Bacterium | D | Butyric acid |
Match different organisms in column I with their uses in column II and select the correct answer from the given codes.
Column I | Column II | ||
---|---|---|---|
A. | Lactobacillus acidophifus | (i) | Formation of dough |
B. | Saccharomyces cerevisiae | (ii) | Single cell proteins |
C. | Propionibacterium shannanii | (iii) | Conversion of milk into curd |
D. | Spirulina | (iv) | Formation of Swiss cheese |
Select the correct option to fill up the blanks.
(i) _______ are used in detergent formulations and are helpful in removing oily stains from the laundry.
(ii) _______ are ripened by growing Penicillium roqueforti on them.
(iii) ______ are produced without distillation whereas, are produced by distillation of the fermented broth.
(iv) ______ antibiotic was used to treat American soldiers wounded in world war II.
(v) _______ is also called as kusht rog.
Statement 1 : Besides curdling of milk, LAB also improve its nutritional quality by increasing vitamin $B _{12}$.
Statement 2 : LAB, when present in human stomach, check disease causing microbes.
Which of the following food items is produced by the fermenting activity of microbes?
A. Milk
B. Dosa
C. Toddy
D. Cheese
Microorganisms involved in curd formation is
The heat treatment that destroys harmful bacteria and also causes little nutrient damage is
What is the process called due to which idli and dosa makes it fluffy and soft?
Dosa and Idli are preparations of