Commercial use of microorganism - class-X
Commercial applications of microorganisms in food production, dairy processing, and fermentation
Questions
Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd.
(i) They produce adds that coagulate and partially digest the milk proteins.
(ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB, which at suitable temperature, multiply and convert milk into curd.
(iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin $B _{12}$.
(iv) LAB may result in acidity in the stomach of human beings.
Which of the given statements are correct?
- (i) and (ii)
- (ii) and (iii)
- (i), (ii) and (iii)
- (i), (ii), (iii) and (iv)
Identify the blank spaces A, B, C and D in the following table and select the correct answer.
| Type of microbe | Scientific name | Commercial product |
|---|---|---|
| Bacterium | A | Streptokinase |
| B | Aspergillus niger | Citric acid |
| Fungus | Trichoderma polysporum | C |
| Bacterium | D | Butyric acid |
- A-Streptococcus, B-Fungus, C-Cyclosporin A, D-Clostridium butylicum
- A-Clostridium butylicum, B-Streptococcus, C-Fungus, D-Cyclosporin A
- A-Streptococcus, B-Yeast, C-Cydosporin A, Dlactobacillus
- A-Streptococcus, B-Cyclosporin A, C-Statins, D-Clostridium butylicum
Match different organisms in column I with their uses in column II and select the correct answer from the given codes.
| Column I | Column II | ||
|---|---|---|---|
| A. | Lactobacillus acidophifus | (i) | Formation of dough |
| B. | Saccharomyces cerevisiae | (ii) | Single cell proteins |
| C. | Propionibacterium shannanii | (iii) | Conversion of milk into curd |
| D. | Spirulina | (iv) | Formation of Swiss cheese |
- $A-(iii), B-(i), C-(ii), D-(iv) $
- $A-(iii), B-(i), C-(iv), D-(ii) $
- $A-(i), B-(iii), C-(iv), D-(ii)$
- $A-(i), B-(iii), C-(ii), D-(iv) $
Select the correct option to fill up the blanks.
(i) _______ are used in detergent formulations and are helpful in removing oily stains from the laundry.
(ii) _______ are ripened by growing Penicillium roqueforti on them.
(iii) ______ are produced without distillation whereas, are produced by distillation of the fermented broth.
(iv) ______ antibiotic was used to treat American soldiers wounded in world war II.
(v) _______ is also called as kusht rog.
- (i) Lipases, (ii) Camembert cheese, (iii) Whisky and rum, wine and beer, (iv) Penicillin, (v) Leprosy
- (I) Lipases, (ii) Roquefort cheese, (iii) Wine and beer, whisky and rum, (iv) Penicillin, (v) Leprosy
- (i) Streptokinases, (ii) Roquefort cheese, (iii) Wine and beer, whisky and rum, (iv) Streptomycin, (v) Whooping cough
- (i) Amylases, (ii) Swiss cheese, (iii) Whisky and rum, wine and beer, (iv) Penicillin, (v) Diphtheria
Statement 1 : Besides curdling of milk, LAB also improve its nutritional quality by increasing vitamin $B _{12}$.
Statement 2 : LAB, when present in human stomach, check disease causing microbes.
- Both statements 1 and 2 are correct.
- Statement 1 is correct but statement 2 is incorrect.
- Statement 1 is incorrect but statement 2 is correct.
- Both statements 1 and 2 are incorrect.
Which of the following food items is produced by the fermenting activity of microbes?
A. Milk
B. Dosa
C. Toddy
D. Cheese
- A and C
- C and D
- A, B and C
- B, C and D
Microorganisms involved in curd formation is
- Rhizopus
- Lactobacillus
- Smut
- Rust
The heat treatment that destroys harmful bacteria and also causes little nutrient damage is
- freeze drying
- pasteurisation
- drying
- None of these
What is the process called due to which idli and dosa makes it fluffy and soft?
- Pasteurisation
- Fermentation
- Vaccination
- None
Dosa and Idli are preparations of
- Wheat flour
- Rice
- Rice and Black gram
- Wheat and Black Gram
Sausages are fermented
- Vegetables
- Meats
- Milk
- Sauce
Processed cheese is
- Soft cheese
- Blended cheese
- Ripe cheese
- Hard cheese
Yoghurt is produced with the help of
-
<p>Lactobacillus
bulgaricus</p> -
<p>Lactobacillus
thermophilus</p> -
<p>Streptococcus
thermophilus</p> - Both A and C
Lactobacillus mediated change of milk to curd occurs due to.
- Coagulation and partial digestion of milk fats
- Coagulation and partial digestion of milk proteins
- Coagulation of milk proteins and complete digestion of milk fats
- Coagulation of milk fats and complete digestion of proteins
Lactic acid bacteria convert milk into curd and improves its nutritional quality by enhancing vitamin
- A
- B
- C
- D
Identify the bacteria that promotes the formation of curd.
- Vibrio cholerae
- Lactobacillus
- Mycobacterium leprae
- Clostridium tetani
Curd is rich in
- Calcium
- Vitamin ${ B } _{ 12 }$
- Phosphorus
- All of the above
How is the lactic acid fermentation used in milk industry?
- To convert milk sugar to lactic acid
- Lactic acid coagulate the milk protein casein
- Lactic acid coagulate the milk fats
- All of the these
The flour of Idli and Dosa is made by the use of which microbe?
- Bacteria
- Lactobacillus
- Virus
- Yeast
Milk is converted into curd by
- Bacteria
- Fungi
- Algae
- None of these
Bacteria responsible for fermentation of dairy milk are
- Lactobacillus
- Hay Bacillus
- Acetobacter
- Rhizobium
The fermenting agent of dosa and idli is
- Saccharomyces cerevisiae
- Leuconostoc mesenteroides
- Streptococcus faecalis
- Both B and C
Which one is not used in the production of Yoghurt?
- Streptococcus lactis
- Streptococcus thermophilus
- Lactobacillus bulgaricus
- Acetobacter aceti
Which group is responsible for formation and flavour of yogurt?
- Bacillus megathermus and Xanthomonas sp.
- Bacillus subtilis and E.coli
- Rhizobium meliloti and Azotobacter
- Lactobacillus casei and Streptococcus thermophilus
Large holes in Swiss cheese are formed due to production of a large amount of ${CO} _{2}$ by
- Propionebacterium
- Mycobacterium
- Saccharomyces
- Penicillium