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Milk is converted into curd (yoghurt) by biological activity of:

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Important Questions on Microbes in Human Welfare

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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products

Role of microbes in household food processing.

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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Flocs means _____.
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Identify the microorganism which is responsible for the production of an immunosuppressive molecule cyclosporin A:
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Describe the process involved in the conversion of milk into curd.
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Conversion of milk to curd improves its nutritional value by increasing the amount of
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Why does Swiss cheese have big holes? Give the name of the bacteria responsible for it.
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Explain antibiotics.
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products

An example of microbe in human welfare is given. Classify it under the headings given below: 

Some examples of microbes in human welfare are given. Classify them under the headings given below:

[Egs : Rhizobium, Propionibacterium sharmanii, Azospirillum, Lactic acid bacteria, Anabaena, Azotobacter, Aspergillus niger, Saccharomyces cerevisiae]

Microbes in household Microbe as Biofertilisers
   

 

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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Match the following list of microbes and their importance:
 
  Column I   Column II
A Lactobacillus (i) Production of genetically-engineered clot busters
B Monascus purpureus (ii) Production of citric acid
C Streptococcus (iii) Conversion of milk into curd
D Aspergillus niger (iv) Production of blood-cholesterol lowering agents
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Which among the following products of microbes is not obtained from fungi?
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Name the bacterium responsible for the large holes seen in ‘Swiss cheese’. What are those holes due to?
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Lactic acid bacteria (LAB) grow in milk and convert it to curd and also improve its nutritional quality by increasing
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Penicillium roqueforti is used in the production of 
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Why does 'Swiss cheese' have big holes? Name the bacteria responsible for it.
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Explain the changes that milk undergoes when suitable starter/inoculum is added to it. How does the end product formed prove to be beneficial for human health?
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products

Microbes are useful to human beings in diverse ways. If so, name the following:

Lactic acid-producing bacterium

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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
In which food would you find lactic acid bacteria? Mention some of their useful applications.
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Explain how the microbes such as Trichoderma polysporum, Streptococcus and Monascus purpureus are used in human welfare.
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
The microbes commonly used in kitchens are
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Biology>Biology in Human Welfare>Microbes in Human Welfare>Microbes in Household Products
Match the following organisms with the products they produce:
  Column - I   Column – II
(a) Clostridium butylicum (i) Lactic acid
(b) Saccharomyces cerevisiae (ii) Butyric acid
(c) Aspergillus niger (iii) Citric acid
(d) Acetobacter aceti (iv) Alcohol
    (v) Acetic acid