Advertisements
Advertisements
Question
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Options
vitamin C
vitamin D
vitamin B12
vitamin E
Solution
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is vitamin B12.
APPEARS IN
RELATED QUESTIONS
Find out the role of microbes in the following:
Single cell protein (SCP)
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?
Name the microbes that help the production of the following product commercially:
Citric acid
List the advantages of biogas plants in rural areas.
Lactic acid is formed by the process of:
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.
Read the passage given below carefully and answer the questions that follow:
|
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?
