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प्रश्न
In which food would you find lactic acid bacteria? Mention some of their useful applications.
उत्तर
Lactobacillus and other microorganisms, known as lactic acid bacteria (LAB), develop in milk. They convert lactose sugar from milk into lactic acid. Lactic acid causes casein, a milk protein, to coagulate. Milk is processed into curds, yoghurts, and cheese.
- Curd:- Indian curd is made by inoculating cream and skimmed milk with Lactobacillus acidophilus at temperatures of around 40°C or below.
- Yoghurt:- It is made by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus. It tastes of lactic acid and acetaldehyde. It is frequently sweetened and flavoured with fruits.
- Cheese:- It comprises milk curd separated from the liquid portion. Lactic acid bacteria help to curdle milk for making raw cheese.
The LAB also plays an important function in preventing microbes that cause illness in our stomach.
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संबंधित प्रश्न
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.
Find out the role of microbes in the following:
Single cell protein (SCP)
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
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.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
How is milk converted into curd? Explain the process of curd formation.
Write short notes on the following:
Brewer's yeast
List the advantages of biogas plants in rural areas.
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:
Lactic acid is formed by the process of:
Milk is converted to curd by:
Match the columns.
| Product | Microbe | ||
| A | Curd | 1 | Yeast |
| B | Bread | 2 | Propionibacterium |
| C | Swiss Cheese | 3 | LAB |
| D | Statins | 4 | Monascus purpureus |
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Big holes in Swiss cheese are made by ______.
Why does ‘Swiss cheese’ have big holes?
Name a microbe used for the production of Swiss cheese.
Which type of food would have lactic acid bacteria? Discuss their useful application.
