- 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 sharmanii |
Subtopic: Microbes in Household Products |
85%
Level 1: 80%+
NEET - 2026
Please attempt this question first.
Hints
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: 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: Microbes in Household Products |
74%
Level 2: 60%+
NEET - 2019
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Links
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 |
Subtopic: Microbes in Household Products |
96%
Level 1: 80%+
NEET - 2018
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Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct?
1. Aspergillus niger – citric acid
2. Yeast – statins
3. Acetobacter aceti – acetic acid
4. Clostridium butylicum – lactic acid
Subtopic: Microbes in Household Products |
77%
Level 2: 60%+
AIPMT - 2011
Hints
The dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere
Subtopic: Microbes in Household Products |
77%
Level 2: 60%+
AIPMT - 2004
Hints
During the formation of bread it becomes porous due to the release of CO2 by the action of:
| 1. | Yeast | 2. | Bacteria |
| 3. | Virus | 4. | Protozoans |
Subtopic: Microbes in Household Products |
89%
Level 1: 80%+
AIPMT - 2002
Hints
- 1(current)
Q. No.
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