XII - CH - 10 - Microbes - Part 1

Conversion of milk to curd improves its nutritional value by increasing the amount of

• (a) vitamin D

• (b) vitamin A

• (c) vitamin B₁₂

• (d) vitamin E.

Dough kept overnight in warm weather becomes soft and spongy because of

• (a) absorption of carbon dioxide from atmosphere

• (b) fermentation

• (c) cohesion

• (d) osmosis

During the formation of bread it becomes porous due to release of CO₂ by the action of

• (a) yeast

• (b) bacteria

• (c) virus

• (d) protozoans

Which of the following bacteria converts milk into curd?

• (a) Propionibacterium

• (b) Lactobacillus

• (c) Streptococcus

• (d) Bacillus

The bacterium that commonly lives in animal and human intestine is

• (a) Bacillus anthracis

• (b) Vibrio cholerae

• (c) Escherichia coli

• (d) Corynebacterium

In cheese microorganisms are required for

• (a) ripening only

• (b) souring of milk only

• (c) souring and ripening

• (d) development of resistance to spoilage

Which bacterium helps in the production of ‘Swiss cheese’?

• (a) Propionibacterium sharmanii

• (b) Trichoderma polysporum

• (c) Saccharomyces cerevisiae

• (d) Aspergillus niger

Streptokinase, used as a ‘clot buster’ is obtained from

• (a) Streptococcus

• (b) Staphylococcus

• (c) Lactobacillus

• (d) Saccharomyces

Cyclosporin A is used for

• (a) dissolving blood clots

• (b) lowering cholesterol level

• (c) immunosuppression

• (d) enhancing tenderness of meat

Statins are obtained from

• (a) Streptococcus

• (b) Mucor javanicus

• (c) Monascus purpureus

• (d) Clostridium butyricum