I. | protozoa | II. | Viruses |
III. | Viroids | IV. | Prions |
1. | Only I, II and III | 2. | Only I, III and IV |
3. | Only II, III and IV | 4. | I, II, III and IV |
Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:
1. | A | 2. | B12 |
3. | C | 4. | D |
Lactic Acid Bacteria can check the growth of disease causing:
1. | Bacillus clausii | 2. | Helicobacter pylori |
3. | Saccharomyces boulardii | 4. | Clostridium butyricum |
The rising of dough is due to:
1. Multiplication of yeast
2. Production of CO2
3. Emulsification
4. Hydrolysis of wheat flour starch into sugars
‘Toddy’, a traditional drink of some parts in southern India, is made by fermenting sap from:
1. | Soyabean | 2. | Bamboo shoots |
3. | Palms | 4. | Sugarcane |
Large holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii
The ‘Roquefort cheese’ is ripened by:
1. | A fungus | 2. | A bacterium |
3. | An algae | 4. | Lichens |
I: | The dough, which is used for making foods such as dosa and idli is fermented by yeast. |
II: | The puffed-up appearance of dough is due to the production of CO2 gas. |
III: | The dough, which is used for making bread, is fermented using baker’s yeast. |
IV: | ‘Toddy’, a traditional drink of some parts of southern India is made by fermenting sap from coconut. |
I: | produce acids that coagulate and partially digest the milk proteins. |
II: | improves its nutritional quality by increasing vitamin B1. |