Which of the following is not facilitated by LAB?

1. Increasing nutritional quality

2. Increasing vitamin B12 in curd

3. Checking disease causing microbes in intestine

4. Conversion of milk to curd

Subtopic:  Microbes in Household Products |
 79%
From NCERT
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The puffed-up appearance of dough of idli and dosa is due to

(1) Fermentation

(2) Carbon dioxide

(3) Both A and B

(4) High temperature

Subtopic:  Microbes in Household Products |
 82%
From NCERT
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Which metabolic pathway is taking place if carbon dioxide is causing puffed up appearance in dough of idli and dosa?

(1) Glycolysis

(2) Fermentation

(3) Kreb cycle

(4) PPP

Subtopic:  Microbes in Household Products |
 96%
From NCERT
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The dough of bread is fermented by

(1) Saccharomyces cerevisiae

(2) Saccharomyces sharmani

(3) Propionibacterium sharmanii

(4) Baker's bacteria

Subtopic:  Microbes in Household Products |
 91%
From NCERT
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Toddy is prepared by

(1) Fermentation of sap from palms

(2) Fermentation of latex from todes

(3) Fermentation of latex from coconut

(4) Fermentation of leaves from conifers

Subtopic:  Microbes in Household Products |
 94%
From NCERT
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The oldest food item in which microbes are used is

(1) Cheese

(2) Juices

(3) Breads

(4) Both A and C

Subtopic:  Microbes in Household Products |
 63%
From NCERT
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Propionibacterium sharmanii is responsible for

(1) Large holes in Roquefort cheese

(2) Large holes in Swiss Cheese

(3) Ripening of Roquefort Cheese

(4) Ripening of Swiss cheese

Subtopic:  Microbes in Household Products |
 85%
From NCERT
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Ripening of Roquefort cheese is carried by

(1) Fungus

(2) Bacterium

(3) Protozoa

(4) TMV

Subtopic:  Microbes in Household Products |
 82%
From NCERT
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The particular flavor of Roquefort cheese is  due to

(1) Fungus

(2) Bacteria

(3) Algae

(4) Protozoan

Subtopic:  Microbes in Household Products |
 97%
From NCERT
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The varieties of cheese are not known by their

(1) Characteristic texture, flavor, taste

(2) Characteristic texture and flavor

(3) The specificity coming from microbes used

(4) Characteristic shape and texture

Subtopic:  Microbes in Household Products |
 61%
From NCERT
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