Review the key concepts, formulae, and examples before starting your quiz.
🔑Concepts
Microorganisms like and others commonly called Lactic Acid Bacteria (LAB) grow in milk and convert it to curd.
During growth, LAB produce acids that coagulate and partially digest the milk proteins (casein).
Curd is more nutritional than milk as it contains an increased amount of Vitamin .
LAB play a beneficial role in checking disease-causing microbes in the human stomach.
The dough used for making foods like dosa and idli is fermented by bacteria, resulting in a puffed-up appearance due to the production of gas.
Baker's yeast ( ) is used to ferment dough for making bread.
'Toddy', a traditional drink in parts of southern India, is made by fermenting sap from palms.
Microbes are used to ferment fish, soybean, and bamboo shoots to make food.
Large holes in 'Swiss cheese' are due to the production of a large amount of by the bacterium .
'Roquefort cheese' is ripened by growing a specific fungus, , on them to give them a particular flavor.
📐Formulae
💡Examples
Problem 1:
Name the bacterium responsible for the large holes in Swiss cheese and identify the gas produced.
Solution:
The bacterium is and the gas produced is .
Explanation:
During the fermentation process, releases a significant volume of , which gets trapped in the cheese, forming large characteristic holes.
Problem 2:
How does the nutritional quality of milk improve when it is converted into curd?
Solution:
The nutritional quality improves due to the increase in Vitamin content.
Explanation:
Lactic Acid Bacteria (LAB) not only convert lactose into lactic acid but also synthesize Vitamin during the process of curdling milk.