Microbes in Household Products
Microbes in Household Products: Overview
This Topic covers sub-topics such as Cheese, Cottage Cheese, Toddy, Swiss Cheese, Roquefort Cheese, Lactic Acid Bacteria and, Microbes in Household Products
Important Questions on 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:
| Type of Microbe | Scientific Name | Commercial Product |
| Bacterium | a | Lactic acid |
| Fungus | b | Cyclosporin-A |
| c | Monascus purpureus | Statin |
| Fungus | Penicillium notatum | d |
Roquefort cheese is prepared from:
Toddy is_____. (Colddrinks/An alcoholic beverage)
The bacteria generally used for the production of cottage cheese is_____.
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)
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
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?
What makes idli soft and puffy?
Cheese is a product of fermentation by:
Which microbes are involved in food preparation?
_________ bring about fermentation in dhokla preparation.
Match different organisms in Column I with their uses in Column II and select the correct answer from the given codes.
| Column I | Column II | ||
|---|---|---|---|
| (a) | LAB | (i) | Formation of dough |
| (b) | Saccharomyces | (ii) | SCP |
| (c) | Propionibacterium sharmanii | (iii) | Conversion of milk into curd |
| (d) | Spirulina | (iv) | Formation of Swiss cheese |
Identify the missing parts and from the following flow chart depicting the formation of curd from milk.
Which of the following statements is CORRECT?
Which of the following microbe is used to produce swiss cheese commercially?
'Toddy' is produced by:
