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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.
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:
The microbe used to produce Swiss cheese.
Give the biological name of the following:
A symbiotic nitrogen-fixing bacterium found in root nodules.
Which of the following pair is correctly matched for the product produced by them?
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.
Read the passage given below carefully and answer the questions that follow:
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The bacterium Bacillus thuringiensis serovar israelensis (Bti) is commercially prepared in various formulations such as liquid, water dispersible granules, powders, and pellets. It is used as a larvicide all over the world due to its ability to produce a toxic protein that primarily targets the larvae of mosquitoes. In Sweden, Bti has been applied on a large scale in the form of commercially available granular formulation Vecto Bac G (Valent BioScience, USA). The applications have taken place in the lower Dalalven River Area to control mass outbreaks of the floodplain mosquito Aedes sticticus. |
- Why does the toxic protein kill the insects but not the bacterium?
- Can the formulation Vecto Bac G be used to eliminate the species of mosquito referred to above? Why?
