Choose the correct option with regard to statement A and B. A: Microbes are present everywhere on earth.
B: They cannot live in thermal vents where temperature is as high as 100℃
[A] Statement A is correct and B is incorrect,
[B] Statement A and B are correct,
[C] Statement A is incorrect but B is correct,
[D] Statement A and B are incorrect.
Prions are ______ infectious agents.
[B] Sugar containing
[D] Poison containing
Microbes after growth on a nutritive medium form ______.
______ is/are responsible for converting milk into curd.
[A] Lactobacillus only
[B] Lactobacillus and other microbes
[C] Microbes other than lactobacillus
[D] (a) or (c)
Choose the correct option with regard to statement A and B.
A: Lactic Acid Bacteria (LAB) are responsible for converting milk into curd.
B: LAB create acidic medium necessary to coagulate and fully digest the milk proteins.
[A] Statement A and B are correct.
[B] Statement A and B are incorrect.
[C] Statement A is correct but B is incorrect,
[D] Statement B is correct and A is incorrect.
If someone wants to make curd from milk, a small amount of curd is added to fresh milk. The small amount of curd containing millions of LAB is known as.
To prevent curd from getting sour, which parameter should be essentially controlled?
[A] Quantity of milk
[B] Amount of LAB added initially
[C] Temperature of the surrounding
[D] Amount of O2 in surrounding air
Which vitamin is synthesized by LAB?
[A] Vitamin B2
[B] Vitamin B6
[C] Vitamin B5
[D] Vitamin B12
The puffed-up dough of dosa and idli is due to ______.
[A] Fermentation by bacteria and production of O2.
[B] Hydrolysis by bacteria and production of CO2.
[C] Fermentation by bacteria and production of CO2.
[D] Hydrolysis by bacteria and production of O2.
Which microbe helps us in the preparation of bread?
Baker’s yeast is ______.
[A] Saccharomyces cariocanus
[C] Saccharomyces cerevisiae
[D] Saccharomyces spencerorum
______ is a traditional drink of south India.
The traditional drink of south India is made by fermenting sap from ______ tree,
‘Swiss cheese’ bears large holes due to the production of CO by which microbe?
[A] Lacto bacillus
[B] Sachharomyces cerevisiae
[C] Propionibacterium sharmanii
[D] Aspergillus niger
Just as, Swiss cheese it to Bacteria, Roquefort cheese is to ______.