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प्रश्न
Give examples to prove that microbes release gases during metabolism.
उत्तर
There are numerous examples indicating that microorganisms emit gases during their metabolism. Examples are as follows:
- Bacteria ferment the dough required to make dosa and idlis. The puffy appearance of dough is related to the generation of CO2 during the fermentation process.
- Swiss cheese is distinguished by its characteristic flavour and large holes. The large holes are caused by the amount of CO2 produced by the bacterium Propionibacterium shermanii.
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संबंधित प्रश्न
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.
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Which of the following microorganism is used for production of citric acid in industries?
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?
Lactic acid is formed by the process of:
Milk is converted to curd by:
A small amount of curd added to the milk to initiate the curdling is called
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 ______.
Why does ‘Swiss cheese’ have big holes?
What is the source organism for ECORI, restriction endonuclease?
Which type of food would have lactic acid bacteria? Discuss their useful application.
Which one of the following factors is responsible for activation of protoxin into active Bt toxin of Bacillus thuringiensis?
