- 1(current)
Q. No.The ‘Roquefort’ cheese is ripened by a species of the genus:
| 1. | Penicillium | 2. | Lactobacillus |
| 3. | Propionibacterium | 4. | Saccharomyces |
Subtopic: Microbes in Household Products |
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Match the following list of bioactive substances and their roles:
| Bioactive | Substance Role | ||
| A. | Statin | i. | Removal of oil stains |
| B. | Cyclosporin A | ii. | Removal of clots from blood vessels |
| C. | Streptokinase | iii. | Lowering of blood cholesterol |
| D. | Lipase | iv. | Immuno-suppressive agent |
Choose the correct match:
| 1. | A-ii, B-iii, C-i, D-iv | 2. | A-iv, B-ii, C-i, D-iii |
| 3. | A-iv, B-i, C-ii, D-iii | 4. | A-iii, B-iv, C-ii, D-i |
Subtopic: Chemistry of Fermented Beverages | Microbes in Household Products |
87%
From NCERT
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Hints
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Study the two images given below:
Mark the correct choice from the options given below:
| I: | The upper half of the figure shows a very popular variety of cheese known as French Cheese. |  |
| II: | The lower half of the diagram shows the microbe responsible for the ripening of this cheese and this microbe is a bacterium called as Propionibacterium shermanii. |
| 1. | Only Statement I is correct |
| 2. | Only Statement II is correct |
| 3. | Both Statement I and Statement II are correct |
| 4. | Both Statement I and Statement II are not correct |
Subtopic: Microbes in Household Products |
54%
From NCERT
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Match each item in Column I with one in Column II and select the correct match from the codes given:
Codes
| COLUMN I | COLUMN II | ||
| A | LAB | P | Adds vitamin B12 to curd and stops the growth of diseases causing microbes in stomach |
| B | Propionibacterium shermanii | Q | Production of large holes in Swiss cheese |
| C | Saccharomyces cerevisiae | R | Derived from leaves of a plant, it is CNS stimulant and can cause hallucinations |
| D. | Aspergillus niger | S | Baker’s/Brewer’s yeast produces ethanol during fermentation |
| A | B | C | D | |
| 1. | Q | P | R | S |
| 2. | P | Q | S | R |
| 3. | R | S | Q | P |
| 4. | S | R | P | Q |
Subtopic: Microbes in Household Products | Chemicals, Enzymes & Other Bioactive Molecules |
94%
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