Big holes in Swiss cheese are made by a:
| 1. | a machine |
| 2. | a bacterium that produces methane gas |
| 3. | a bacterium producing a large amount of carbon dioxide |
| 4. | a fungus that releases a lot of gases during its metabolic activities. |
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
(1) Vitamin C
(2) Vitamin D
(3) Vitamin B12
(4) Vitamin E
Match the following list of bacteria and their commercially important products:
|
|
Bacterium |
|
Product |
|
(i) |
Aspergullus niger |
(a) |
Lactic acid |
|
(ii) |
Acetobacter aceti |
(b) |
Butyric acid |
|
(iii) |
Clostridium Butylicum |
(c) |
Acetic acid |
|
(iv) |
Lactobacillus |
(d) |
Citric Acid |
Choose the correct match:
(1) (i) - b, (ii) - c, (iii) - d, (iv) - a
(2) (i) - b, (ii) - d, (iii) - c, (iv) - a
(3) (i) - d, (ii) - c, (iii) - b, (iv) - a
(4) (i) - d, (ii) - a, (iii) - c, (iv) - b
| A. Saccharomyces cerevisiae | i. Production of immunosuppressive agents |
| B. Monascus purpureus | ii. Ripening of Swiss Cheese |
| C. Trichoderma polysporum | iii. Commercial production of ethanol |
| D. Propionibacterium sharrmanii | iv. Production of blood-cholesterol lowering agents |
Codes
| A | B | C | D | |
| 1. | iii | iv | i | ii |
| 2. | iv | iii | ii | i |
| 3. | iv | ii | i | iii |
| 4. | iii | i | iv | ii |
Yeast is used in the production of
(1) citric acid and lactic acid
(2) lipase and pectinase
(3) bread and beer
(4) cheese and butter
Which one of the following useful organisms is not a part in production of curd/yoghurt?
(1) S. thermophilus
(2) Lactobacillus bulgaricus
(3) Acetobactor aceti
(4) Streptococcus lactis
Name the blank spaces A, B, C and D given in the following table:
|
Type of Microbe |
Scientific Name |
Commercial. Product |
|
Bacterium |
A |
Lactic acid |
|
Fungus |
B |
Cyclosporin A |
|
C |
Monascus purpureus |
Statins |
|
Fungus |
Penicillium notatum |
D |
(1) A - Lactobacillus, B - Trichoderma polysporum, C - Yeast (Fungus), D - Penicillin
(2) A - Lactobacillus, B - Trichoderma polysporum, C - Yeast (Algae), D - Penicillin
(3) A - Lactobacillus, B - Trichoderma polysporum, C - Yeast (Prokaryote), D - Penicillin
(4) A - Lactobacillus, B - Trichoderma polysporum, C - Agaricus (Fungus), D - Penicillin
Name the blank spaces a, b, c and d given in the following table:
|
Type of Microbe |
Scientific Name |
Commercial Product |
|
Bacterium |
A |
Clot enzyme |
|
B |
Aspergillus niger |
Citric acid |
|
Fungus |
Trichoderma polysporum |
C |
|
Bacterium |
D |
Butyric add |
(1) A - Streptococcus, B - Fungus, C - Cyclosporin-A, D - Clostridium butylicum
(2) A - Clostridium butylicum, B - Streptococcus, C - Fungus, D - Cyclosporin-A
(3) A - Cyclosporin-A, B - Clostridium butylicum, C - Streptococcus, D - Fungus
(4) A - Fungus, B - Cyclosporin-A, C - Clostridium butylicum, D - Streptococcus
Which of the following food items is produced by fermentation by the microbes?
A. Idli
B. Dosa
C. Toddy
D. Cheese
(1) A, B, C, D
(2) C, D
(3) A, C
(4) A, B, C
The gas responsible for puffing-up appearance of dough comes from:
(1) Aerobic respiration
(2) Fermentation
(3) Photosynthesis
(4) Photorespiration
© 2024 GoodEd Technologies Pvt. Ltd.