Match the following organisms with the products they produce: Column - I Column – II ( a ) Clostridium butylicum ( i ) Lactic acid ( b ) Saccharomyces cerevisiae ( i i ) Butyric acid ( c ) Aspergillus niger ( i i i ) Citric acid ( d ) Acetobacter aceti ( i v ) Alcohol ( v ) Acetic acid

a - i i ; b - i v ; c - i i i ; d - v

a - i i ; b - i v ; c - v ; d - i i i

a - i i i ; b - i v ; c - v ; d - i

a - i i ; b - i ; c - i i i ; d - v

Match the pairs. 'A' group 'B' group 1. Rhizobium a. Food poisoning 2. Clostridium b. Nitrogen fixation 3. Penicillium c. Bakery products 4. Yeast d. Production of antibiotics

1 - b Rhizobium is a nitrogen-fixing bacteria. They are associated with the formation of root nodules on plants. They take in nitrogen from the atmosphere and convert it into a usable form. 2 - a Clostridium is a genus of Gram-positive bacteria. It causes food poisoning. 3 - d Penicillium is a genus of saprophytic fungi. Some of their species produce penicillin which is used as an antibiotic that kills or stops the growth of harmful microbes inside the body. 4 - c Yeast is a microorganism. It converts sugars into ethyl alcohol and carbon dioxide gas during a fermentation process. It is used in making bakery products. 'A' group 'B' group 1. Rhizobium b. Nitrogen fixation 2. Clostridium a. Food poisoning 3. Penicillium d. Production of antibiotics 4. Yeast c. Bakery products

EASY

Earn 100

The bacteria generally used for the production of cottage cheese is .

50% studentsanswered this correctly

Important Questions on Microbes in Human Welfare

EASY

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?

HARD

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

EASY

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

EASY

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

MEDIUM

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	$(i i)$	Butyric acid
$(c)$	Aspergillus niger	$(i i i)$	Citric acid
$(d)$	Acetobacter aceti	$(i v)$	Alcohol
		$(v)$	Acetic acid

EASY

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

Big holes in Swiss cheese are made by

MEDIUM

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

Rising of dough is due to

EASY

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

Which one of the following is not used in the production of yoghurt

EASY

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

Yeast is an important source of

EASY

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

Fresh meat is putrefied by

EASY

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

Mention a product of human welfare obtained with the help of LAB.

MEDIUM

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

Match the pairs.

'A' group	'B' group
1. Rhizobium	a. Food poisoning
2. Clostridium	b. Nitrogen fixation
3. Penicillium	c. Bakery products
4. Yeast	d. Production of antibiotics

EASY

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

The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is

MEDIUM

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

Assertion: Yeasts such as Saccharomyces cerevisiae are used in the baking industry.

Reason: Carbon dioxide produced during fermentation causes bread to rise by thermal expansion.

EASY

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

Cheese and yoghurt are products of the process -

MEDIUM

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

How the bread and other products produced using baker’s yeast are nutritious?

HARD

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

Briefly describe the household products produced through the agency of microbes.

EASY

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

Baker yeast is