Tag: commercial use of microorganism

Sausages are meat products that undergo fermentation by lactic acid bacteria to preserve them and enhance flavor.

Processed cheese is manufactured by blending one or more natural cheeses of different ages with emulsifying salts and heating them to create a uniform product.

We use microbes or products derived from them everyday. There are various microbes that help us produces so many dairy products. For eg. Yoghurt is produced  commercially with the help of  Lactobacillus bulgaricus and  Streptococcus thermophilus

Lactobacillus helps in curd formation by coagulating and partially digesting the milk proteins.

Lactic acid bacteria (LAB) improve the nutritional quality of milk by increasing the content of Vitamin B12.

Lactobacillus acts on the lactose of the milk and converts it into lactic acid. The increased acidity causes the milk proteins (casein) to coagulate and form the curd. So, the correct answer is option B.

• Curdling of milk produces curd which occurs due to the presence of Lactobacillus bacteria which convert milk sugar to lactic acid at high temperatures.
• Curd is rich in minerals like calcium, phasphorus potassium and zinc.
• They are also rich in protein.
  
• They are a good source of vitamins like riboflavin, Vitamin B6, Vitamin B12, pantothenic acid, and Vitamin A. 
• So, the correct answer is 'Calcium'.

The fermentation of the batter for Idli and Dosa is primarily carried out by bacteria, specifically species like Leuconostoc and Streptococcus, which are lactic acid bacteria.

Milk is converted into curd by the action of Lacto bacillus. It multiplies and promotes the formation of curd in milk.