259883
Which one of the following not used in production of yogurt?
1 Streptococcus lactis
2 Streptococcus thermorphilus
3 Lactobacillus bulgaricus
4 Acetobacter aceti
Explanation:
Acetobacter aceti is used in the production of vinegar by converting the ethanol in wine into acetic acid. - Yogurt is made when warmed milk is combined with bacteria. Example- Lactobacillus bulgaricus, Streptococcus thermorphilus and Streptococcus lactis, and left to sit for several hours at a temperature of $110^{\circ} \mathrm{F}-115^{\circ} \mathrm{F}$.
BVP-2010
Microbes in Human Welfare
259892
Which one of the following combination of microbes is responsible for the formation and flavour of yogurt?
1 Lactobacillus casei and Streptococcus thermophilus
2 Rhizobium meliloti and Azotobacter species
3 Rhodospirillul rubum and Salmonella typhosa
4 Bacillus subtilis and Escherichia coli
Explanation:
Yogurt is fermented dairy product produced by lactic acid bacteria e.g. Streptococcus thermophilus and Lactobacillus casei. Fermentation of sugar present in milk by these bacteria produces lactic acid that coagulates milk and gives characteristic flavor to yogurt.
Manipal-2006
Microbes in Human Welfare
259895
Microbes not used in house hold products (I) Trichoderma polysporum (II) Rhizobium (III) Clostridium botulinum (IV) Propionibacterium shermanii Options:
1 I, IV
2 I, II, III
3 II, IV
4 I, IV
Explanation:
Propionibacterium shermanii is a bacteria used in the ripening of swiss cheese and the production of its characteristic taste. - Trichoderma polysporum is a fungus which produces cyclosporin A. Cyclosporin A is used as an immunosuppressive agent in organ transplantation. - Rhizobium is a non-spore farming rod-shaped, motile aerobic, gram-negative soil bacterium able to colonize in the rhizosporic region of leguminous plants. - Clostridium botulilum is an organism historically used for industrial scale production of the organic solvents acetone n-butanol, and ethanol through a process known as ABE fermentation.
AP EAMCET-25.04.2018 Shift-II
Microbes in Human Welfare
259896
The bacteria that converts milk to curd
1 Propionibacterium shermanii
2 Lactic Acid Bacteria (LAB)
3 Pseudomonas
4 Xanthomonas
Explanation:
Lactic acid bacteria (e.g. Lactobacillus) grow in milk and convert it into curd. These bacteria ferment the milk sugar lactose to lactic acid which sours milk and coagulates milk proteins.
AP EAMCET-12.07.2022 Shift-II
Microbes in Human Welfare
259884
Streptococcus is responsible for:
1 Conversion of alcohol from molasses
2 Processing of leather
3 Conversion of milk into curd
4 None of these
Explanation:
Streptococcus converts milk into curd by the process of fermentation. Streptococcus lactic is an important bacterium responsible for manufacturing of dairy product curd. This fermentation process gives yoghurt its characteristic taste and texture.
259883
Which one of the following not used in production of yogurt?
1 Streptococcus lactis
2 Streptococcus thermorphilus
3 Lactobacillus bulgaricus
4 Acetobacter aceti
Explanation:
Acetobacter aceti is used in the production of vinegar by converting the ethanol in wine into acetic acid. - Yogurt is made when warmed milk is combined with bacteria. Example- Lactobacillus bulgaricus, Streptococcus thermorphilus and Streptococcus lactis, and left to sit for several hours at a temperature of $110^{\circ} \mathrm{F}-115^{\circ} \mathrm{F}$.
BVP-2010
Microbes in Human Welfare
259892
Which one of the following combination of microbes is responsible for the formation and flavour of yogurt?
1 Lactobacillus casei and Streptococcus thermophilus
2 Rhizobium meliloti and Azotobacter species
3 Rhodospirillul rubum and Salmonella typhosa
4 Bacillus subtilis and Escherichia coli
Explanation:
Yogurt is fermented dairy product produced by lactic acid bacteria e.g. Streptococcus thermophilus and Lactobacillus casei. Fermentation of sugar present in milk by these bacteria produces lactic acid that coagulates milk and gives characteristic flavor to yogurt.
Manipal-2006
Microbes in Human Welfare
259895
Microbes not used in house hold products (I) Trichoderma polysporum (II) Rhizobium (III) Clostridium botulinum (IV) Propionibacterium shermanii Options:
1 I, IV
2 I, II, III
3 II, IV
4 I, IV
Explanation:
Propionibacterium shermanii is a bacteria used in the ripening of swiss cheese and the production of its characteristic taste. - Trichoderma polysporum is a fungus which produces cyclosporin A. Cyclosporin A is used as an immunosuppressive agent in organ transplantation. - Rhizobium is a non-spore farming rod-shaped, motile aerobic, gram-negative soil bacterium able to colonize in the rhizosporic region of leguminous plants. - Clostridium botulilum is an organism historically used for industrial scale production of the organic solvents acetone n-butanol, and ethanol through a process known as ABE fermentation.
AP EAMCET-25.04.2018 Shift-II
Microbes in Human Welfare
259896
The bacteria that converts milk to curd
1 Propionibacterium shermanii
2 Lactic Acid Bacteria (LAB)
3 Pseudomonas
4 Xanthomonas
Explanation:
Lactic acid bacteria (e.g. Lactobacillus) grow in milk and convert it into curd. These bacteria ferment the milk sugar lactose to lactic acid which sours milk and coagulates milk proteins.
AP EAMCET-12.07.2022 Shift-II
Microbes in Human Welfare
259884
Streptococcus is responsible for:
1 Conversion of alcohol from molasses
2 Processing of leather
3 Conversion of milk into curd
4 None of these
Explanation:
Streptococcus converts milk into curd by the process of fermentation. Streptococcus lactic is an important bacterium responsible for manufacturing of dairy product curd. This fermentation process gives yoghurt its characteristic taste and texture.
259883
Which one of the following not used in production of yogurt?
1 Streptococcus lactis
2 Streptococcus thermorphilus
3 Lactobacillus bulgaricus
4 Acetobacter aceti
Explanation:
Acetobacter aceti is used in the production of vinegar by converting the ethanol in wine into acetic acid. - Yogurt is made when warmed milk is combined with bacteria. Example- Lactobacillus bulgaricus, Streptococcus thermorphilus and Streptococcus lactis, and left to sit for several hours at a temperature of $110^{\circ} \mathrm{F}-115^{\circ} \mathrm{F}$.
BVP-2010
Microbes in Human Welfare
259892
Which one of the following combination of microbes is responsible for the formation and flavour of yogurt?
1 Lactobacillus casei and Streptococcus thermophilus
2 Rhizobium meliloti and Azotobacter species
3 Rhodospirillul rubum and Salmonella typhosa
4 Bacillus subtilis and Escherichia coli
Explanation:
Yogurt is fermented dairy product produced by lactic acid bacteria e.g. Streptococcus thermophilus and Lactobacillus casei. Fermentation of sugar present in milk by these bacteria produces lactic acid that coagulates milk and gives characteristic flavor to yogurt.
Manipal-2006
Microbes in Human Welfare
259895
Microbes not used in house hold products (I) Trichoderma polysporum (II) Rhizobium (III) Clostridium botulinum (IV) Propionibacterium shermanii Options:
1 I, IV
2 I, II, III
3 II, IV
4 I, IV
Explanation:
Propionibacterium shermanii is a bacteria used in the ripening of swiss cheese and the production of its characteristic taste. - Trichoderma polysporum is a fungus which produces cyclosporin A. Cyclosporin A is used as an immunosuppressive agent in organ transplantation. - Rhizobium is a non-spore farming rod-shaped, motile aerobic, gram-negative soil bacterium able to colonize in the rhizosporic region of leguminous plants. - Clostridium botulilum is an organism historically used for industrial scale production of the organic solvents acetone n-butanol, and ethanol through a process known as ABE fermentation.
AP EAMCET-25.04.2018 Shift-II
Microbes in Human Welfare
259896
The bacteria that converts milk to curd
1 Propionibacterium shermanii
2 Lactic Acid Bacteria (LAB)
3 Pseudomonas
4 Xanthomonas
Explanation:
Lactic acid bacteria (e.g. Lactobacillus) grow in milk and convert it into curd. These bacteria ferment the milk sugar lactose to lactic acid which sours milk and coagulates milk proteins.
AP EAMCET-12.07.2022 Shift-II
Microbes in Human Welfare
259884
Streptococcus is responsible for:
1 Conversion of alcohol from molasses
2 Processing of leather
3 Conversion of milk into curd
4 None of these
Explanation:
Streptococcus converts milk into curd by the process of fermentation. Streptococcus lactic is an important bacterium responsible for manufacturing of dairy product curd. This fermentation process gives yoghurt its characteristic taste and texture.
NEET Test Series from KOTA - 10 Papers In MS WORD
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Microbes in Human Welfare
259883
Which one of the following not used in production of yogurt?
1 Streptococcus lactis
2 Streptococcus thermorphilus
3 Lactobacillus bulgaricus
4 Acetobacter aceti
Explanation:
Acetobacter aceti is used in the production of vinegar by converting the ethanol in wine into acetic acid. - Yogurt is made when warmed milk is combined with bacteria. Example- Lactobacillus bulgaricus, Streptococcus thermorphilus and Streptococcus lactis, and left to sit for several hours at a temperature of $110^{\circ} \mathrm{F}-115^{\circ} \mathrm{F}$.
BVP-2010
Microbes in Human Welfare
259892
Which one of the following combination of microbes is responsible for the formation and flavour of yogurt?
1 Lactobacillus casei and Streptococcus thermophilus
2 Rhizobium meliloti and Azotobacter species
3 Rhodospirillul rubum and Salmonella typhosa
4 Bacillus subtilis and Escherichia coli
Explanation:
Yogurt is fermented dairy product produced by lactic acid bacteria e.g. Streptococcus thermophilus and Lactobacillus casei. Fermentation of sugar present in milk by these bacteria produces lactic acid that coagulates milk and gives characteristic flavor to yogurt.
Manipal-2006
Microbes in Human Welfare
259895
Microbes not used in house hold products (I) Trichoderma polysporum (II) Rhizobium (III) Clostridium botulinum (IV) Propionibacterium shermanii Options:
1 I, IV
2 I, II, III
3 II, IV
4 I, IV
Explanation:
Propionibacterium shermanii is a bacteria used in the ripening of swiss cheese and the production of its characteristic taste. - Trichoderma polysporum is a fungus which produces cyclosporin A. Cyclosporin A is used as an immunosuppressive agent in organ transplantation. - Rhizobium is a non-spore farming rod-shaped, motile aerobic, gram-negative soil bacterium able to colonize in the rhizosporic region of leguminous plants. - Clostridium botulilum is an organism historically used for industrial scale production of the organic solvents acetone n-butanol, and ethanol through a process known as ABE fermentation.
AP EAMCET-25.04.2018 Shift-II
Microbes in Human Welfare
259896
The bacteria that converts milk to curd
1 Propionibacterium shermanii
2 Lactic Acid Bacteria (LAB)
3 Pseudomonas
4 Xanthomonas
Explanation:
Lactic acid bacteria (e.g. Lactobacillus) grow in milk and convert it into curd. These bacteria ferment the milk sugar lactose to lactic acid which sours milk and coagulates milk proteins.
AP EAMCET-12.07.2022 Shift-II
Microbes in Human Welfare
259884
Streptococcus is responsible for:
1 Conversion of alcohol from molasses
2 Processing of leather
3 Conversion of milk into curd
4 None of these
Explanation:
Streptococcus converts milk into curd by the process of fermentation. Streptococcus lactic is an important bacterium responsible for manufacturing of dairy product curd. This fermentation process gives yoghurt its characteristic taste and texture.
259883
Which one of the following not used in production of yogurt?
1 Streptococcus lactis
2 Streptococcus thermorphilus
3 Lactobacillus bulgaricus
4 Acetobacter aceti
Explanation:
Acetobacter aceti is used in the production of vinegar by converting the ethanol in wine into acetic acid. - Yogurt is made when warmed milk is combined with bacteria. Example- Lactobacillus bulgaricus, Streptococcus thermorphilus and Streptococcus lactis, and left to sit for several hours at a temperature of $110^{\circ} \mathrm{F}-115^{\circ} \mathrm{F}$.
BVP-2010
Microbes in Human Welfare
259892
Which one of the following combination of microbes is responsible for the formation and flavour of yogurt?
1 Lactobacillus casei and Streptococcus thermophilus
2 Rhizobium meliloti and Azotobacter species
3 Rhodospirillul rubum and Salmonella typhosa
4 Bacillus subtilis and Escherichia coli
Explanation:
Yogurt is fermented dairy product produced by lactic acid bacteria e.g. Streptococcus thermophilus and Lactobacillus casei. Fermentation of sugar present in milk by these bacteria produces lactic acid that coagulates milk and gives characteristic flavor to yogurt.
Manipal-2006
Microbes in Human Welfare
259895
Microbes not used in house hold products (I) Trichoderma polysporum (II) Rhizobium (III) Clostridium botulinum (IV) Propionibacterium shermanii Options:
1 I, IV
2 I, II, III
3 II, IV
4 I, IV
Explanation:
Propionibacterium shermanii is a bacteria used in the ripening of swiss cheese and the production of its characteristic taste. - Trichoderma polysporum is a fungus which produces cyclosporin A. Cyclosporin A is used as an immunosuppressive agent in organ transplantation. - Rhizobium is a non-spore farming rod-shaped, motile aerobic, gram-negative soil bacterium able to colonize in the rhizosporic region of leguminous plants. - Clostridium botulilum is an organism historically used for industrial scale production of the organic solvents acetone n-butanol, and ethanol through a process known as ABE fermentation.
AP EAMCET-25.04.2018 Shift-II
Microbes in Human Welfare
259896
The bacteria that converts milk to curd
1 Propionibacterium shermanii
2 Lactic Acid Bacteria (LAB)
3 Pseudomonas
4 Xanthomonas
Explanation:
Lactic acid bacteria (e.g. Lactobacillus) grow in milk and convert it into curd. These bacteria ferment the milk sugar lactose to lactic acid which sours milk and coagulates milk proteins.
AP EAMCET-12.07.2022 Shift-II
Microbes in Human Welfare
259884
Streptococcus is responsible for:
1 Conversion of alcohol from molasses
2 Processing of leather
3 Conversion of milk into curd
4 None of these
Explanation:
Streptococcus converts milk into curd by the process of fermentation. Streptococcus lactic is an important bacterium responsible for manufacturing of dairy product curd. This fermentation process gives yoghurt its characteristic taste and texture.