Q. No.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. |
Which of the following statements is incorrect regarding fermentation ?
1. Propionibacterium is used to ferment the cheese.
2. The puffed-up appearance of dough is due to the production of gas.
3. Fermentation in muscle produces ethanol.
4. Toddy is made by fermenting sap from palms.
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 large vessels for growing microbes on an industrial scale are called:
| 1. | Petri dish | 2. | Digestors |
| 3. | Biogas vessel | 4. | Fermentors |
The gas responsible for puffing-up appearance of dough comes from:
(1) Aerobic respiration
(2) Fermentation
(3) Photosynthesis
(4) Photorespiration
The large holes in 'Swiss cheese' are due to production
of CO2 by
1. Saccharomyces cerevisiae.
2. Lactobacillus acidophilus.
3. Propionibacterium sharmanii.
4. Penicillium roqueforti.
Read the following four statements (1 – 4), find out certain mistakes in two of them.
| (1) | In our stomach lactic acid bacteria play a beneficial role by checking the growth of disease-causing microbes. |
| (2) | Lactic acid bacteria produce acid, that coagulates and completely digests the milk protein. |
| (3) | Lactic acid bacteria improves the nutritional quality by increasing the amount of Riboflavin |
| (4) | Lactic acid bacteria require a suitable temperature for their multiplication. |
Which of the two statements given above are not correct?
1. Statements (1) and (2)
2. Statement (1) and (3)
3. Statement (2) and (3)
4. Statements (2) and (4)
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-c |
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
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