Introduction to Microbiology and Microbes in Household Production
Introduction to Microbiology and Microbes in Household Production: Overview
This topic covers concepts, such as, Microbes in Human Welfare,Microbes in Household Products etc.
Important Questions on Introduction to Microbiology and Microbes in Household Production
Given below is the step-by-step process in the formation of yoghurt (curd) in a bioreactor.
From the flowchart, identify two systems that the bioreactor would have. Give a reason to support your answer.
Given below is the step-by-step process in the formation of yoghurt (curd) in a bioreactor.
Why does the pH start decreasing a while after the mixture is incubated at 37-44 °C?
Select the incorrect statement-
Baker's yeast is _____.
Antibiotics are the most effective on:
In Swiss cheese, big holes are made by a
This is chiefly produced by the activity of an anaerobic bacteria on sewage
Fruit keep better in refrigeration, this is due to
Which of the following is white button mushroom?
Microbes not used in household products are
I. Trichoderma polysporum
II. Rhizobium
III. Clostridium butylicum
IV. Propionibacterium sharmanii
Conversion of milk to curd improves its nutrition value by increasing the amount of vitamin B12.
What makes idli soft and puffy?
Cheese is a product of fermentation by:
Which microbes are involved in food preparation?
The puffed-up appearance of dough in a bakery is due to:
Which of the following statements is CORRECT?
Which of the following correctly describes probiotics?
The rising of dough is due to
Conversion of milk to curd improves its nutritional value by increasing the amount of
