The dough of bread is fermented by

(1) Saccharomyces cerevisiae

(2) Saccharomyces sharmani

(3) Propionibacterium sharmanii

(4) Baker's bacteria

Subtopic:  Microbes in Household Products |
 88%
From NCERT
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Toddy is prepared by

(1) Fermentation of sap from palms

(2) Fermentation of latex from todes

(3) Fermentation of latex from coconut

(4) Fermentation of leaves from conifers

Subtopic:  Microbes in Household Products |
 95%
From NCERT
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The oldest food item in which microbes are used is

(1) Cheese

(2) Juices

(3) Breads

(4) Both A and C

Subtopic:  Microbes in Household Products |
 58%
From NCERT
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Propionibacterium sharmanii is responsible for

(1) Large holes in Roquefort cheese

(2) Large holes in Swiss Cheese

(3) Ripening of Roquefort Cheese

(4) Ripening of Swiss cheese

Subtopic:  Microbes in Household Products |
 82%
From NCERT
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Ripening of Roquefort cheese is carried by

(1) Fungus

(2) Bacterium

(3) Protozoa

(4) TMV

Subtopic:  Microbes in Household Products |
 78%
From NCERT
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The particular flavor of Roquefort cheese is  due to

(1) Fungus

(2) Bacteria

(3) Algae

(4) Protozoan

Subtopic:  Microbes in Household Products |
 93%
From NCERT
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The varieties of cheese are not known by their

(1) Characteristic texture, flavor, taste

(2) Characteristic texture and flavor

(3) The specificity coming from microbes used

(4) Characteristic shape and texture

Subtopic:  Microbes in Household Products |
 57%
From NCERT
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The large holes of Swiss cheese are due to

(1) Bacterium

(2) Fungus

(3) Algae

(4) Ascomycetes

Subtopic:  Microbes in Household Products |
 74%
From NCERT
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Which of the following is related to traditions of South India?

(1) Toddy, a food

(2) Toddy, a drink

(3) Todue, a food

(4) Todue, a drink

Subtopic:  Microbes in Household Products |
 95%
From NCERT
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For the fermentation of which of the following options, microbes are not used?

(1) Fish

(2) Soyabean

(3) Bamboo leaves

(4) Cheese

Subtopic:  Chemistry of Fermented Beverages |
 57%
From NCERT
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