My Notes
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
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