Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts

Fermentation of milk to curd is due to : (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeasts
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Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Description : Fermentation of milk to curd is due to (1) Mycobacterium (2) Staphylococcus (3) Lactobacillus (4) Yeast

Last Answer : (3) Lactobacillus Explanation: When milk is heated to a temperature of 30-40°C and a small amount of old curd added to it, the Lactobacillus (bacteria) in that curd sample gets activated and multiplies

The process by which milk is converted to curd is called – (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

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.

The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Description : The process by which milk is converted to curd is called (1) Pasteurization (2) Vernalization (3) Fermentation (4) Retting

Last Answer : Fermentation

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 option. (A) (B) (C) (D) (a) (ii) (i) (iii) (v) (b) (ii) (iv) (v) (iii) (c) (ii) (iv) (iii) (v) (d) (iii) (iv) (v) (i)

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)

Which organism is found in the acidic vagina of women of reproductive age? a. Candida albicans b. Lactobacillus c. Escherichia coli. d. Staphylococcus epidermidis

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

Tuberculosis infection is by means of - (1) Mycobacterium avonin (2) Staphylococcus (3) Mycobacterium tuberculosis (4) Streptococcus

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.

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

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

: 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.

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.

Which of the following bacteria dies quickly after drying? A- .Treponema palladium B- Mycobacterium tuberculosis C- Staphylococcus aureus D- Pseudomonas aeruginosa

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

Tuberculosis infection is by means of : (1) Mycobacterium avonin (2) Staphylococcus (3) Mycobacterium tuberculosis (4) Streptococcus

Description : Tuberculosis infection is by means of : (1) Mycobacterium avonin (2) Staphylococcus (3) Mycobacterium tuberculosis (4) Streptococcus

Last Answer : Mycobacterium tuberculosis

The elimination of the scum of yeasts in the brine during the fermentation include A.agitation of the surface B.addition of the mustard oil C.addition of the sorbic acid D.all of these

Description : The elimination of the scum of yeasts in the brine during the fermentation include A.agitation of the surface B.addition of the mustard oil C.addition of the sorbic acid D.all of these

Last Answer : D.all of these

Yeasts may undergo A- alcoholic fermentation B- homolactic fermentation C- heterolactic fermentation D- all of these

Description : Yeasts may undergo A- alcoholic fermentation B- homolactic fermentation C- heterolactic fermentation D- all of these

Last Answer : all of these

Truffles, morels and the many yeasts which are basic to fermentation processes belong to this group of fungi. These fung are known as: a) Phycomycetes b) Ascomycetes c) Basidomycetes d) Plyocetes

Description : Truffles, morels and the many yeasts which are basic to fermentation processes belong to this group of fungi. These fung are known as: a) Phycomycetes b) Ascomycetes c) Basidomycetes d) Plyocetes

Last Answer : ANSWER: B -- Ascomycetes 

Which of the following microorganisms is used in milk curdli – (1) Acetobacter (2) Leticonost (3) Bacillus (4) Lactobacillus

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.

____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter

Description : ____ milk is a traditional milk fermented with Lactobacillus acidophilus (LA). a. Skim c. Acidophilus b. Whole d. Butter

Last Answer : c. Acidophilus

What do you produce by adding Lactobacillus Bulgaricus to milk?

Description : What do you produce by adding Lactobacillus Bulgaricus to milk?

Last Answer : ANSWER: YOGURT

Which of the following microorganisms is used in milk curdling? (1) Acetobacter (2) Leuconostoc (3) Bacillus (4) Lactobacillus

Description : Which of the following microorganisms is used in milk curdling? (1) Acetobacter (2) Leuconostoc (3) Bacillus (4) Lactobacillus

Last Answer : Lactobacillus

Pick out the wrong statement.(A) Pasteurisation of milk involves moderate heating followed by cooling (B) Bakeries and breweries make use of yeasts (C) Enzyme is a complex nitrogenous compound (D) Oils and fats are alkaloids

Description : Pick out the wrong statement. (A) Pasteurisation of milk involves moderate heating followed by cooling (B) Bakeries and breweries make use of yeasts (C) Enzyme is a complex nitrogenous compound (D) Oils and fats are alkaloids

Last Answer : (D) Oils and fats are alkaloids

The chief type of spoilage in sweetened condensed milk may beA.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Description : The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Last Answer : D.all of the above

The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Description : The chief type of spoilage in sweetened condensed milk may be A.gas formation by sucrose fermenting yeasts B.thickening caused by micrococci C.mold colonies growing on the surface D.all of the above

Last Answer : D.all of the above

What happens when milk is converted into curd or yoghurt? -Biology

Description : What happens when milk is converted into curd or yoghurt? -Biology

Last Answer : answer:

Curd from milk is caused by which bacteria? -General Knowledge

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.

Curd from milk is caused by which bacteria? -General Knowledge

Description : Curd from milk is caused by which bacteria? -General Knowledge

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.

Curd from milk is caused by which bacteria? -General Knowledge

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.

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.

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

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.

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

Milk converts into cogulated milk or curd with help of enzyme.

Description : Milk converts into cogulated milk or curd with help of enzyme.

Last Answer : Rennin

Which is responsible for converting milk into curd?

Description : Which is responsible for converting milk into curd?

Last Answer : Bacteria

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

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

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

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

The enzyme that coagulates milk into curd is (1) Rennin (2) Pepsin (3) Resin (4) Citrate

Description : The enzyme that coagulates milk into curd is (1) Rennin (2) Pepsin (3) Resin (4) Citrate

Last Answer : Rennin

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

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)

Curd is sour due to presence of – (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

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.

Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Description : Curd is sour due to presence of (1) Tartaric acid (2) Lactic acid (3) Acetic acid (4) Oxalic acid

Last Answer : Lactic acid

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

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.

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

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

72. Measuring Biochemical Oxygen Demand (BOD) is a method used for (1) Working out the efficiency of R.B.Cs. about their capacity to carry oxygen (2) Estimating the amount of organic matter is sewage water (3) Working out the efficiency of oil driven automobile engines (4) Measuring the activity of Sacccharomyces cerevisae in producing curd on a commercial scale

Description : 72. Measuring Biochemical Oxygen Demand (BOD) is a method used for (1) Working out the efficiency of R.B.Cs. about their capacity to carry oxygen (2) Estimating the amount of ... driven automobile engines (4) Measuring the activity of Sacccharomyces cerevisae in producing curd on a commercial scale

Last Answer : Estimating the amount of organic matter is sewage water

Is lactobacillus acidophilus photosynthetic?

Description : Is lactobacillus acidophilus photosynthetic?

Last Answer : Need answer

Vitamin K is necessary for the species a. Lactobacillus spp. b. Bacillus anthracis c. Bacteroides melaninogenicus d. All of these

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

The vitamin required for Lactobacillus species is a. Riboflavin b. Niacin c. Pyridoxine d. Folic acid

Description : The vitamin required for Lactobacillus species is a. Riboflavin b. Niacin c. Pyridoxine d. Folic acid

Last Answer : Ans: B

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

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

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

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

Which of the following is used to manufacture ethanol from starch? (a) Penicillium (b) Saccharomyces (c) Azotobacter (d) Lactobacillus

Description : Which of the following is used to manufacture ethanol from starch? (a) Penicillium (b) Saccharomyces (c) Azotobacter (d) Lactobacillus

Last Answer : (b) Saccharomyces

.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

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

In Yoghurt preparation — bacterial culture is used. a. Lactobacillus bulgaricus b. Streptococcus thermophilus c. Both a & b d. None of these

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

Which of the following microorganism produces only L(+) - lactic acid without further racemization ? A.Leuconostoc mesenteroides B.Lactobacillus delbrueckii C.Rhizopus oryzae D.Lactobacillus bulgaricus

Description : Which of the following microorganism produces only L(+) - lactic acid without further racemization ? A.Leuconostoc mesenteroides B.Lactobacillus delbrueckii C.Rhizopus oryzae D.Lactobacillus bulgaricus

Last Answer : C.Rhizopus oryzae

Most important species of vinegar bacteria causing sliminess is A-.Acetobacteraceti B- Saccharomyces carlsbergiensis C- Lactobacillus lactis D- None of the above

Description : Most important species of vinegar bacteria causing sliminess is A-.Acetobacteraceti B- Saccharomyces carlsbergiensis C- Lactobacillus lactis D- None of the above

Last Answer : .Acetobacteraceti

Most important species of vinegar bacteria causing sliminess is A- Acetobacteraceti B- Saccharomyces carlsbergiensis C- Lactobacillus lactis D- None of the above

Description : Most important species of vinegar bacteria causing sliminess is A- Acetobacteraceti B- Saccharomyces carlsbergiensis C- Lactobacillus lactis D- None of the above

Last Answer : Acetobacteraceti

A patient comes with a lactobacillus of more than 100,000 - what is your advice: A. Reduce sugar in diet

Description : A patient comes with a lactobacillus of more than 100,000 - what is your advice: A. Reduce sugar in diet

Last Answer : A. Reduce sugar in diet

Has anyone ever made bread using wild yeasts?

Description : Has anyone ever made bread using wild yeasts?

Last Answer : answer:I tried but I don’t think I’m in a yeasty area. I had quite the experiments going as I had failure after failure. I finally ended up using a bit of commercial yeast to get my starter going. It helped to have a bit of some sort of sugar to start.