Microbes in Formation of Curd

Q.

What procedure did you follow to observe lactobacillus bacteria in the lab?

Q.

The most abundant prokaryotes helpful to human in making curd from milk and in production of antibiotics are the ones categorised as

1. Cyanobacteria

2. Chemosynthetic autotrophs

3. Heterotrophic bacteria

4. Archaebacteria

Q.

What roles do bacteria play in our digestive system?

Q. How many of the following statements are incorrect?
(A) The large holes in ‘Swiss cheese’ are due to production of a large amount of carbon dioxide.
(B) Toddy is made by fermenting sap from palms.
(C) The ‘Roquefort cheese’ is ripened by growing a specific fungus on them.
(D) Beer is manufactured by distillation of fermented grape juice.

1. 2
2. 3
3. 4
4. 1

Q. Which vitamin content increases during conversion of milk into curd by lactic acid bacteria?

1. Vitamin K
2. Vitamin D
3. Vitamin E
4. Vitamin B12

Q. Assertion: Curd is nutritious
Reason: Curd contains Vitamin $B_{12.}$

1. Both assertion and reason are true and the reason is the correct explanation for the assertion
2. Both assertion and reason are true but the reason is not the correct explanation for the assertion
3. Only assertion is true
4. Both assertion and reason are false

Q.

Bacteria cannot be seen with the naked eyes, but these can be seen with the help of a microscope. If you have to carry a sample from your home to your biology laboratory to demonstrate the presence of microbes under a microscope, which sample would you carry and why?

Q.

In which food would you find lactic acid bacteria? Mention some of their useful applications.

Q.

How does the process of conversion of milk into yogurt occur?

Q. The organic acid produced through fermentation is ___.

1. Lactic acid
2. Citric acid
3. Oxalic acid
4. Hydrochloric acid

Q.

Probiotics are

1. Safe antibiotics

2. New kind of food allergens

3. Live microbial food supplement

4. Cancer inducing microbes

Q.

What are microbes in the gut?

Q.

Rennin converts milk into curd.

1. True
2. False

Q. Which of the following microorganisms is used for Swiss cheese?

1. Propionibacterium
2. Geotrichum
3. Penicillium
4. Streptococcus

Q. Yogurt is produced with the help of

1. Both A and C
2. Lactobacillus thermophilus
3. Streptococcus thermophilus
4. Lactobacillus bulgaricus

Q.

In which food would you find lactic acid bacteria? Mention some of their useful applications.

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

1. Vitamin $B_{12}$
2. Vitamin D
3. Vitamin E
4. Vitamin A

Q.

Probiotics are

1. Food allergens

2. Cancer-inducing microbes

3. Live microbial food supplements

4. Safe antibiotics

Q.

What do we use curd for?

Q. 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?

1. (i) and (ii)
2. (ii) and (iii)
3. (i), (ii) and (iii)
4. (i), (ii), (iii) and (iv)

Q. Bacteria responsible for fermentation of dairy milk are

1. Hay Bacillus
2. Lactobacillus
3. Acetobacter
4. Rhizobium

Q. Probiotics are

1. cancer inducing microbes
2. live microbial food supplement
3. new kind of food allergens
4. safe antibiotics

Q.

The most abundant prokaryotes, helpful to humans in making curd from milk and in production of antibiotics are also called

1. chemosynthetic autotrophs
2. heterotrophic bacteria
3. cyanobacteria

4. archaebacteria

Q. Identify the organism responsible for the formation of holes in the product shown in the image below.

1. Penicillium roqueforti
2. Penicillium camemberti
3. Propionibacterium sharmanii
4. Saccharomyces cerevisiae

Q. Match the following (column-I with column-II):

	Column I (Microbes)		Column II (Organic acid)
a.	Aspergillus niger	(i)	Butyric acid
b.	Clostridium butylicum	(ii)	Citric acid
c.	Acetobacter aceti	(iii)	Lactic acid
d.	Lactobacillus	(iv)	Acetic acid

1. a-(i), b-(ii), c-(iii), d-(iv)
2. a-(ii), b-(i), c-(iv), d-(iii)
3. a-(ii), b-(iv), c-(iii), d-(i)
4. a-(iii), b-(i), c-(iv), d-(ii)

Q.

Identify the adjective form of the word in the bracket to complete the sentence: She leads a ____________ (heal) lifestyle to stay fit. a) healthy b) health c) healthful d) healthism

Q. Milk is converted into curd by

1. Bacteria
2. Fungi
3. Algae
4. None of these

Q. How is the lactic acid fermentation used in milk industry?

1. To convert milk sugar to lactic acid
2. Lactic acid coagulate the milk protein casein
3. Lactic acid coagulate the milk fats
4. All of the these

Q. Identify the bacteria that promotes the formation of curd.

1. Vibrio cholerae
2. Mycobacterium leprae
3. Lactobacillus
4. Clostridium tetani

Q. Identify the organism responsible for the formation of holes in the product shown in the image below.

1. Penicillium roqueforti
2. Penicillium camemberti
3. Propionibacterium sharmanii
4. Saccharomyces cerevisiae