Advertisements
Advertisements
Question
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
Solution
Using microbes in the fermentation process allows you to produce a variety of foods. Some major traditional recipes made with wheat, rice, and Bengal gramme or black gramme (vernacular urad) are as follows:
- Bread:- Saccharomyces cerevisiae ferments wheat into this product.
- Dosa, upma and idli:- They are fermented versions of rice and black gram (urad). The two are left to ferment for 3-12 hours with Leuconostoc and Streptococcus bacteria.
APPEARS IN
RELATED QUESTIONS
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.
Find out the role of microbes in the following:
Single cell protein (SCP)
Which of the following is white button mushroom?
(A) Agaricus bisporus
(B) Pleurotus Florida
(C) Volvariella volvacea
(D) Candida species
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?
How is milk converted into curd? Explain the process of curd formation.
Write short notes on the following:
Brewer's yeast
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:
Which of the following used in Swiss cheese?
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Name a microbe used for the production of Swiss cheese.
