Big holes in Swiss cheese are made by a:

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:

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

Codes

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

The preparation and flowering of leaves of tea and tobacco is due to the activities of 

(1) Bacillus subtilis

(2) Bacillus megatherium

(3) Streptococcus lactis

(4) Acetobacter aceti

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:

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:

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