Description : Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts
Last Answer : Lactobacillus
Description : The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting
Last Answer : (3) Fermentation Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the ... the whey. In Asia, curds are essentially a vegetarian preparation using yeast to ferment the milk.
Description : The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting
Last Answer : Fermentation
Description : Match the following organisms with the products they produce. (A) Lactobacillus (i) Cheese (B) Saccharomyces (ii) Curd cerevisiae (C) Aspergillus niger (iii) Citric acid (D) Acetobacter aceti (iv) Bread (v) Acetic acid Select the correct ... v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)
Last Answer : c) (ii) (iv) (iii) (v)
Description : Which organism is found in the acidic vagina of women of reproductive age? a. Candida albicans b. Lactobacillus c. Escherichia coli. d. Staphylococcus epidermidis
Last Answer : b. Lactobacillus
Description : Tuberculosis infection is by means of - (1) Mycobacterium avonin (2) Staphylococcus (3) Mycobacterium tuberculosis (4) Streptococcus
Last Answer : (3) Mycobacterium tuberculosis Explanation: Tuberculosis is a common, and in many cases lethal, infectious disease caused by various strains of mycobacteria, usually Mycobacterium tuberculosis. Tuberculosis typically ... also affect other parts of the body. It is spread through the air. 676.
Description : Isoniazid has a very narrow drug spectrum as the active form of the drug specifically interferes with cell wall synthesis in _____ by inhibiting the production of mycolic acid in the cell wall. a. Staphylococcus b. Streptococcus c. Enterococcus d. Mycobacterium
Last Answer : d. Mycobacterium
Description : : All the following are among the opportunistic organisms that may cause nosocomial disease except: a. Pseudomonas aeruginosa. b. Escherichia coli. c. Staphylococcus aureus. d. Mycobacterium leprae.
Last Answer : d. Mycobacterium leprae.
Description : Which of the following bacteria dies quickly after drying? A- .Treponema palladium B- Mycobacterium tuberculosis C- Staphylococcus aureus D- Pseudomonas aeruginosa
Last Answer : .Treponema palladium
Description : Tuberculosis infection is by means of : (1) Mycobacterium avonin (2) Staphylococcus (3) Mycobacterium tuberculosis (4) Streptococcus
Last Answer : Mycobacterium tuberculosis
Description : Is an example of a bacterium (choose all that apply) chicken pox the flu ameoba Bacillus anthracis yeast parameceum Staphylococcus aureus mushrooms?
Last Answer : Need answer
Description : Which of the following microorganisms is used in milk curdli – (1) Acetobacter (2) Leticonost (3) Bacillus (4) Lactobacillus
Last Answer : (4) Lactobacillus Explanation: Lactobacillus is used in milk curdling. It is a genus of Gram positive facultative anaerobic or microaciophilic rodshaped bacteria.
Description : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter
Last Answer : c. Acidophilus
Description : What do you produce by adding Lactobacillus Bulgaricus to milk?
Last Answer : ANSWER: YOGURT
Description : Which of the following microorganisms is used in milk curdling? (1) Acetobacter (2) Leuconostoc (3) Bacillus (4) Lactobacillus
Description : The two enzymes present in yeast that are responsible for the formation of ethylalcohol from molasses in the fermentation process are
Last Answer : The two enzymes present in yeast that are responsible for the formation of ethylalcohol from molasses ... C. Zymase, diastase D. Invertase, maltase
Description : Assertion(A): In the fermentation process of molasses, along with yeast `(NH_(4))_(2)SO_(4), (NH_(4))_(3) PO_(4)` is added Reason (R): `(NH_(4))_(3)PO
Last Answer : Assertion(A): In the fermentation process of molasses, along with yeast `(NH_(4))_(2)SO_(4), (NH_(4))_ ... but R is false D. A is false but R is true
Description : The fruit when kept is open, tastes bitter after 2 hours because of (A) Loss of water from juice (B) Decreased concentration of fructose in juice (C) Fermentation by yeast (D) Contamination by bacterial enzymes
Last Answer : Answer : D
Description : Which organism is responsible for alcohol fermentation? (1) Chlorella (2) Yeast (3) Agaricus (4) Puccinia
Last Answer : (2) Yeast Explanation: Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ... It is an anaerobic process since Yeasts perform this conversion in the absence of oxygen.
Description : Choose the wrong statement. (a) Morels and truffles are poisonous mushrooms. (b) Yeast is unicellular and useful in fermentation. (c) Penicillium is multicellular and produces antibiotics. (d) Neurospora is used in the study of biochemical genetics.
Last Answer : (a) Morels and truffles are poisonous mushrooms.
Description : In fermentation reactions occurring in yeast, two products of metabolism are ______ and ______. a. Acid; Hydrogen Gas b. Hydrogen Gas; Sucrose c. Ethyl Alcohol; Methane d. Carbon Dioxide; Ethyl Alcohol
Last Answer : a. Acid; Hydrogen Gas
Last Answer : Yeast
Description : What happens when milk is converted into curd or yoghurt? -Biology
Last Answer : answer:
Description : Curd from milk is caused by which bacteria? -General Knowledge
Last Answer : The preparation of curd requires a lactobacillus bacteria, while yogurt is made using two specific strains of bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other strains of lactic acid bacteria may also be added.
Last Answer : The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (a) vitamin D (b) vitamin A (c) vitamin B12 (d) vitamin E.
Last Answer : c) vitamin B12
Description : The most abundant prokaryotes helpful to humans in making curd from milk and in production of antibiotics are the ones categorisedas (a) cyanobacteria (b) archaebacteria (c) chemosynthetic autotrophs (d) heterotrophic bacteria.
Last Answer : (d) heterotrophic bacteria
Description : Milk converts into cogulated milk or curd with help of enzyme.
Last Answer : Rennin
Description : Which is responsible for converting milk into curd?
Last Answer : Bacteria
Description : Conversion of milk to curd improves its nutritional value by increasing the amount of (1) Vitamin D (2) Vitamin A (3) Vitamin B12 (4) Vitamin E
Last Answer : (3) Vitamin B12
Description : The most abundant prokaryotes helpful to humans in marking curd from milk and in production of antibiotics are the ones categorised as (1) Heterotrophic bacteria (2) Cyanobacteria (3) Archaebacteria (4) Chemosynthetic autotrophs
Last Answer : (1) Heterotrophic bacteria
Description : The enzyme that coagulates milk into curd is (1) Rennin (2) Pepsin (3) Resin (4) Citrate
Description : Why does milk curdle? (a) Due to fermentation of lactose (b) Due to reaction of microbes (c) Due to overheating (d) Due to fungus growth
Last Answer : Ans:(a)
Description : Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid
Last Answer : (2) Lactic acid Explanation: Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid ... solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey.
Description : Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid
Last Answer : Lactic acid
Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as – (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation
Last Answer : (1) Pasteurisation Explanation: Pasteurisation is a process of heating milk for 30 minutes at 62° C and cooling rapidly to kill harmful bacteria.
Description : Yeast is used in the manufacture of (A) Penicillin (B) Antibiotics (C) Wine (D) Pasteurised milk
Last Answer : (C) Wine
Description : Richest source of niacin is (a) Milk (b) yeast (c) Egg (d) Tomatoes
Last Answer : (b) yeast
Description : Riboflavin is absent in which of the following: (a) Yeast (b) Milk (c) Wheat (d) Liver
Last Answer : (c) Wheat
Description : Thiamin is not found in : (a) Yeast (b) Cereals (c) Green leaves (d) Milk
Last Answer : (c) Green leaves
Description : The heat treatment applied to milk before distribution to stabilize and to remove disease causing bacteria is called as : (1) Pasteurisation (2) Fermentation (3) Coagulation (4) Homogenisation
Last Answer : Pasteurisation
Description : Is lactobacillus acidophilus photosynthetic?
Description : Vitamin K is necessary for the species a. Lactobacillus spp. b. Bacillus anthracis c. Bacteroides melaninogenicus d. All of these
Last Answer : Ans: A
Description : The vitamin required for Lactobacillus species is a. Riboflavin b. Niacin c. Pyridoxine d. Folic acid
Last Answer : Ans: B
Description : Which of the following can be used as a biocontrol agent in the treatment of plant disease? (a) Lactobacillus (b) Trichoderma (c) Chlorella (d) Anabaena
Last Answer : (b) Trichoderma
Description : Which of the following microorganisms is used for production of citric acid in industries? (a) Aspergillus niger (b) Rhizopus nigricans (c) Lactobacillus bulgaris (d) Penicillium citrinum
Last Answer : (a) Aspergillus niger
Description : Which of the following is used to manufacture ethanol from starch? (a) Penicillium (b) Saccharomyces (c) Azotobacter (d) Lactobacillus
Last Answer : (b) Saccharomyces
Description : .How many organisms in the list given below are autotrophs? Lactobacillus, Nostoc, Chara, Nitrosomonas, Nitrobacter, Streptomyces, Saccharomyces, Trypanosoma, Porphyra, Wolffia (a) Four (b) Five (c) Six (d) Three
Last Answer : (c) Six
Description : In Yoghurt preparation — bacterial culture is used. a. Lactobacillus bulgaricus b. Streptococcus thermophilus c. Both a & b d. None of these
Last Answer : c. Both a & b