XII - ZOO - CH - 8 i Microbes in H welfare

The organisms responsible for converting milk into curd is

• A) Lactobacillus

• B) Propionibacterium sharmanii

• C) LAB

• D) Both (a) and (c)

The vitamin whose content increases during curd formation by lactic acid bacteria is

• A) Vitamin C

• B) Vitamin D

• C) Vitamin 𝐵 ₁₂

• D) Vitamin E

The small amount of curd added to the fresh milk to convert it into curd is called

• A) starter

• B) inoculum

• C) implant

• D) both (A) and (B)

Yeast is used in the production of

• A) citric acid and lactic acid

• B) lipase and pectinase

• C) bread and beer

• D) cheese and butter

Big holes in Swiss cheese are made by a

• A) a machine

• B) methanogens

• C) the bacterium producing a large amount of carbon dioxide

• D) Lactobacillus

How many of the following beverages are produced by distillation of the fermented broth?

1. 1. Whisky 2. wine 3. rum 4. brandy 5. beer

• A) 5

• B) 4

• C) 3

• D) 1

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

Which gas is responsible for the puffed-up appearance of dough?

• (a) CO₂

• (b) O₂

• (c) SO₂

• (d) NO₂

Saccharomyces cerevisiae is employed in production of

• (a) idli

• (b) beer

• (c) bread

• (d) all of these