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प्रश्न
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
उत्तर
Swiss cheese develops large holes because of the large amount of carbon dioxide produced by the bacterium Propionibacterium shermanii.
संबंधित प्रश्न
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?
In which food would you find lactic acid bacteria? Mention some of their useful applications.
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.
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?
Which of the following pair is correctly matched for the product produced by them?
Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:
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.
