Microbes in Household Products

Which of the following micro-organism is responsible for the production of curd from milk?

Lactobacillus if added to warm milk results in coagulation. Choose the organic compound responsible for the process.

Name the blank spaces a, b, c and d from the table given below:
 

_____ cheese uses Penicillium roqueforti for ripening.

Write a short note on Roquefort cheese.

Propionibacterium shermanii is used for the ripening of Roquefort cheese.

Give the scientific name of the organism used in the ripening of Roquefort cheese.

What is the difference between cheese that are used in western food like pizza, burger sandwich etc?

Mention the enzyme obtained from the alimentary canal of cattle which was used in making cheese.

Fill in the blank by the appropriate word from the bracket.

Cheese is produced with the help of _____.

(sterilization/ protozoa/ Volvox/ pasteurisation/ fungi/ Agaricus/ virus/ Spirulina)

How Roquefort cheese is ripened?

Which of the following is white button mushroom?

Ripened Swiss cheese is prepared with the help of _____.

Microbes not used in household products are
I. Trichoderma polysporum
II. Rhizobium
III. Clostridium butylicum
IV. Propionibacterium sharmanii

Bacterial $\mathrm{DNA}$ are used as biosensors in which of the following?

The use of which one of the following bacteria has led to probiotics$?$

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

The enzyme extracted from stomach of calf and used in cheese making is

Name the bacteria used as a 'clot buster' (removing clots inside blood vessels), whether it is Streptococcus or Pseudomonas.

Conversion of milk to curd improves its nutrition value by increasing the amount of vitamin B_12.