259889
Lactic Acid Bacteria (LAB) grow in milk and convert it to curd and improve its nutritional quality by increasing
1 Vitamin - A
2 Vitamin $-\mathrm{B}_{12}$
3 Vitamin $-\mathrm{B}_1$
4 Vitamin $-\mathrm{C}$
Explanation:
Lactic acid bacteria grow in milk and convert it into curd increasing its nutritional value by increasing vitamin $\mathrm{B}_{12}$.
JCECE-2018 / AMU-2012
Microbes in Human Welfare
259890
The fermented food of Mucor is
1 Tempe kedel
2 Tofu
3 Tempe kedel
4 Sufu
Explanation:
Sufu is a Chinese soybean cheese made by fungal solid state fermentation of tofu (soybean curd). Tofu is fermented with a strain of certain fungi such as Mucor hiemalis.
CG PMT-2010
Microbes in Human Welfare
259891
Cheese and yogurt are the products of :
1 Dehydration
2 Fermentation
3 Pasteurization
4 Distillation
Explanation:
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganism like yeast and bacteria play a role in the fermentation process producing beer, wine, bread, cheese yogurt and other food.
MGIMS Wardha-2003
Microbes in Human Welfare
259893
Lactic acid formation is a two step anaerobic process. Both steps are carried at one stage by:
1 Streptococcus
2 Rhizopus
3 Lactobacillus
4 Aspergillus
Explanation:
Lactic acid formation is a two step anaerobic process that is carried out by Lactobacillus bacteria. The first step is glycolysis, which produces two pyruvate molecules, two ATP molecules, and two NADH molecules. The second step is the conversion of pyruvate to lactic acid, which regenerates NAD ${ }^{+}$.
259889
Lactic Acid Bacteria (LAB) grow in milk and convert it to curd and improve its nutritional quality by increasing
1 Vitamin - A
2 Vitamin $-\mathrm{B}_{12}$
3 Vitamin $-\mathrm{B}_1$
4 Vitamin $-\mathrm{C}$
Explanation:
Lactic acid bacteria grow in milk and convert it into curd increasing its nutritional value by increasing vitamin $\mathrm{B}_{12}$.
JCECE-2018 / AMU-2012
Microbes in Human Welfare
259890
The fermented food of Mucor is
1 Tempe kedel
2 Tofu
3 Tempe kedel
4 Sufu
Explanation:
Sufu is a Chinese soybean cheese made by fungal solid state fermentation of tofu (soybean curd). Tofu is fermented with a strain of certain fungi such as Mucor hiemalis.
CG PMT-2010
Microbes in Human Welfare
259891
Cheese and yogurt are the products of :
1 Dehydration
2 Fermentation
3 Pasteurization
4 Distillation
Explanation:
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganism like yeast and bacteria play a role in the fermentation process producing beer, wine, bread, cheese yogurt and other food.
MGIMS Wardha-2003
Microbes in Human Welfare
259893
Lactic acid formation is a two step anaerobic process. Both steps are carried at one stage by:
1 Streptococcus
2 Rhizopus
3 Lactobacillus
4 Aspergillus
Explanation:
Lactic acid formation is a two step anaerobic process that is carried out by Lactobacillus bacteria. The first step is glycolysis, which produces two pyruvate molecules, two ATP molecules, and two NADH molecules. The second step is the conversion of pyruvate to lactic acid, which regenerates NAD ${ }^{+}$.
259889
Lactic Acid Bacteria (LAB) grow in milk and convert it to curd and improve its nutritional quality by increasing
1 Vitamin - A
2 Vitamin $-\mathrm{B}_{12}$
3 Vitamin $-\mathrm{B}_1$
4 Vitamin $-\mathrm{C}$
Explanation:
Lactic acid bacteria grow in milk and convert it into curd increasing its nutritional value by increasing vitamin $\mathrm{B}_{12}$.
JCECE-2018 / AMU-2012
Microbes in Human Welfare
259890
The fermented food of Mucor is
1 Tempe kedel
2 Tofu
3 Tempe kedel
4 Sufu
Explanation:
Sufu is a Chinese soybean cheese made by fungal solid state fermentation of tofu (soybean curd). Tofu is fermented with a strain of certain fungi such as Mucor hiemalis.
CG PMT-2010
Microbes in Human Welfare
259891
Cheese and yogurt are the products of :
1 Dehydration
2 Fermentation
3 Pasteurization
4 Distillation
Explanation:
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganism like yeast and bacteria play a role in the fermentation process producing beer, wine, bread, cheese yogurt and other food.
MGIMS Wardha-2003
Microbes in Human Welfare
259893
Lactic acid formation is a two step anaerobic process. Both steps are carried at one stage by:
1 Streptococcus
2 Rhizopus
3 Lactobacillus
4 Aspergillus
Explanation:
Lactic acid formation is a two step anaerobic process that is carried out by Lactobacillus bacteria. The first step is glycolysis, which produces two pyruvate molecules, two ATP molecules, and two NADH molecules. The second step is the conversion of pyruvate to lactic acid, which regenerates NAD ${ }^{+}$.
259889
Lactic Acid Bacteria (LAB) grow in milk and convert it to curd and improve its nutritional quality by increasing
1 Vitamin - A
2 Vitamin $-\mathrm{B}_{12}$
3 Vitamin $-\mathrm{B}_1$
4 Vitamin $-\mathrm{C}$
Explanation:
Lactic acid bacteria grow in milk and convert it into curd increasing its nutritional value by increasing vitamin $\mathrm{B}_{12}$.
JCECE-2018 / AMU-2012
Microbes in Human Welfare
259890
The fermented food of Mucor is
1 Tempe kedel
2 Tofu
3 Tempe kedel
4 Sufu
Explanation:
Sufu is a Chinese soybean cheese made by fungal solid state fermentation of tofu (soybean curd). Tofu is fermented with a strain of certain fungi such as Mucor hiemalis.
CG PMT-2010
Microbes in Human Welfare
259891
Cheese and yogurt are the products of :
1 Dehydration
2 Fermentation
3 Pasteurization
4 Distillation
Explanation:
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganism like yeast and bacteria play a role in the fermentation process producing beer, wine, bread, cheese yogurt and other food.
MGIMS Wardha-2003
Microbes in Human Welfare
259893
Lactic acid formation is a two step anaerobic process. Both steps are carried at one stage by:
1 Streptococcus
2 Rhizopus
3 Lactobacillus
4 Aspergillus
Explanation:
Lactic acid formation is a two step anaerobic process that is carried out by Lactobacillus bacteria. The first step is glycolysis, which produces two pyruvate molecules, two ATP molecules, and two NADH molecules. The second step is the conversion of pyruvate to lactic acid, which regenerates NAD ${ }^{+}$.
