- 1(current)
Q. No.What is the reason behind production of large holes in 'Swiss Cheese'?
| 1. | The production of large amount of \(CO_2\) by Clostridium butylicum |
| 2. | The production of large amount of \(CO_2\) and \(H_2\) by Trichoderma polysporum |
| 3. | The production of large amount of \(CO_2\) and \(H_2\) by lactic acid bacteria called Lactobacillus |
| 4. | The production of large amount of \(CO_2\) by Propionibacterium shermanii |
Subtopic: Â Microbes in Household Products |
 86%
Level 1: 80%+
NEET - 2026
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Please attempt this question first.
Which of the following microbes is NOT involved in the preparation of household products?
Choose the correct answer from the options given below:
| A. | Aspergillus niger |
| B. | Lactobacillus |
| C. | Trichoderma polysporum |
| D. | Saccharomyces cerevisiae |
| E. | Propionibacterium sharmanii |
| 1. | C and D only | 2. | C and E only |
| 3. | A and B only | 4. | A and C only |
Subtopic: Â Microbes in Household Products |
 66%
Level 2: 60%+
NEET - 2025
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Hints
Please attempt this question first.
Match the following :
|
(a) |
Lactobacillus |
(i) |
Cheese |
|
(b) |
Saccharomyces cerevisiae |
(ii) |
Curd |
|
(c) |
Aspergillus niger |
(iii) |
Citric Acid |
|
(d) |
Acetobacter aceti |
(iv) |
Bread |
|
(v) |
Acetic acid |
Select the correct option:
| Options: | (a) | (b) | (c) | (d) |
| 1. | (ii) | (i) | (iii) | (v) |
| 2. | (ii) | (iv) | (v) | (iii) |
| 3. | (ii) | (iv) | (iii) | (v) |
| 4. | (iii) | (iv) | (v) | (i) |
Subtopic: Â Microbes in Household Products |
 74%
Level 2: 60%+
NEET - 2019
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- 1(current)
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