259918
Malolactic fermentation during wine production is performed by
1 Lactobacillus
2 Leuconostoc
3 Saccharomyces
4 Aspergillus
Explanation:
Malolactic fermentation during wine production is performed by lactic acid bacteria, specifically genus Oenococcus and Lactobacillus. This fermentation helps reduce the acidity and imparts certain flavor characteristics to the wine.
CG PMT-2010
Microbes in Human Welfare
259920
During the formation of bread it becomes porous due to release of $\mathrm{CO}_2$ by the action of : -
1 Yeast
2 Bacteria
3 Virus
4 Protozoans
Explanation:
Dough used for making bread is fermented by using Saccharomyces cerevisiae (Baker's yeast). The sugar present in dough is rapidly fermented by the yeast. It produces $\mathrm{CO}_2$ and alcohol, makes bread porous and soft.
AIPMT-2002
Microbes in Human Welfare
259923
The puffed-up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.
1 Methane
2 Carbon dioxide
3 Hydrogen sulphide
4 Ammonia
Explanation:
The puffed-up appearance of dough during fermentation is due to the liberation of carbon dioxide gas. Yeast and certain bacteria in dough produce carbon dioxide as a byproduct of fermentation. This gas gets trapped in the dough, causing it to rise and create a light, airy texture in baked goods like bread.
Karnataka CET-2016
Microbes in Human Welfare
259924
Idlies become puffy because
1 Bubbles of $\mathrm{CO}_2$ trapped in glutein
2 Bubbles of $\mathrm{O}_2$ trapped in glutein
3 Bubbles of $\mathrm{H}_2$ trapped in glutein
4 Bubbles of $\mathrm{NO}_2$ trapped in glutein
Explanation:
Idlies become puffy because, while preparing of idli batter, it is fermented using bacteria or yeast which released bubbles of carbondioxide $\left(\mathrm{CO}_2\right)$ trapped in glutein. It makes the idlies puffy and spongy.
259918
Malolactic fermentation during wine production is performed by
1 Lactobacillus
2 Leuconostoc
3 Saccharomyces
4 Aspergillus
Explanation:
Malolactic fermentation during wine production is performed by lactic acid bacteria, specifically genus Oenococcus and Lactobacillus. This fermentation helps reduce the acidity and imparts certain flavor characteristics to the wine.
CG PMT-2010
Microbes in Human Welfare
259920
During the formation of bread it becomes porous due to release of $\mathrm{CO}_2$ by the action of : -
1 Yeast
2 Bacteria
3 Virus
4 Protozoans
Explanation:
Dough used for making bread is fermented by using Saccharomyces cerevisiae (Baker's yeast). The sugar present in dough is rapidly fermented by the yeast. It produces $\mathrm{CO}_2$ and alcohol, makes bread porous and soft.
AIPMT-2002
Microbes in Human Welfare
259923
The puffed-up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.
1 Methane
2 Carbon dioxide
3 Hydrogen sulphide
4 Ammonia
Explanation:
The puffed-up appearance of dough during fermentation is due to the liberation of carbon dioxide gas. Yeast and certain bacteria in dough produce carbon dioxide as a byproduct of fermentation. This gas gets trapped in the dough, causing it to rise and create a light, airy texture in baked goods like bread.
Karnataka CET-2016
Microbes in Human Welfare
259924
Idlies become puffy because
1 Bubbles of $\mathrm{CO}_2$ trapped in glutein
2 Bubbles of $\mathrm{O}_2$ trapped in glutein
3 Bubbles of $\mathrm{H}_2$ trapped in glutein
4 Bubbles of $\mathrm{NO}_2$ trapped in glutein
Explanation:
Idlies become puffy because, while preparing of idli batter, it is fermented using bacteria or yeast which released bubbles of carbondioxide $\left(\mathrm{CO}_2\right)$ trapped in glutein. It makes the idlies puffy and spongy.
259918
Malolactic fermentation during wine production is performed by
1 Lactobacillus
2 Leuconostoc
3 Saccharomyces
4 Aspergillus
Explanation:
Malolactic fermentation during wine production is performed by lactic acid bacteria, specifically genus Oenococcus and Lactobacillus. This fermentation helps reduce the acidity and imparts certain flavor characteristics to the wine.
CG PMT-2010
Microbes in Human Welfare
259920
During the formation of bread it becomes porous due to release of $\mathrm{CO}_2$ by the action of : -
1 Yeast
2 Bacteria
3 Virus
4 Protozoans
Explanation:
Dough used for making bread is fermented by using Saccharomyces cerevisiae (Baker's yeast). The sugar present in dough is rapidly fermented by the yeast. It produces $\mathrm{CO}_2$ and alcohol, makes bread porous and soft.
AIPMT-2002
Microbes in Human Welfare
259923
The puffed-up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.
1 Methane
2 Carbon dioxide
3 Hydrogen sulphide
4 Ammonia
Explanation:
The puffed-up appearance of dough during fermentation is due to the liberation of carbon dioxide gas. Yeast and certain bacteria in dough produce carbon dioxide as a byproduct of fermentation. This gas gets trapped in the dough, causing it to rise and create a light, airy texture in baked goods like bread.
Karnataka CET-2016
Microbes in Human Welfare
259924
Idlies become puffy because
1 Bubbles of $\mathrm{CO}_2$ trapped in glutein
2 Bubbles of $\mathrm{O}_2$ trapped in glutein
3 Bubbles of $\mathrm{H}_2$ trapped in glutein
4 Bubbles of $\mathrm{NO}_2$ trapped in glutein
Explanation:
Idlies become puffy because, while preparing of idli batter, it is fermented using bacteria or yeast which released bubbles of carbondioxide $\left(\mathrm{CO}_2\right)$ trapped in glutein. It makes the idlies puffy and spongy.
259918
Malolactic fermentation during wine production is performed by
1 Lactobacillus
2 Leuconostoc
3 Saccharomyces
4 Aspergillus
Explanation:
Malolactic fermentation during wine production is performed by lactic acid bacteria, specifically genus Oenococcus and Lactobacillus. This fermentation helps reduce the acidity and imparts certain flavor characteristics to the wine.
CG PMT-2010
Microbes in Human Welfare
259920
During the formation of bread it becomes porous due to release of $\mathrm{CO}_2$ by the action of : -
1 Yeast
2 Bacteria
3 Virus
4 Protozoans
Explanation:
Dough used for making bread is fermented by using Saccharomyces cerevisiae (Baker's yeast). The sugar present in dough is rapidly fermented by the yeast. It produces $\mathrm{CO}_2$ and alcohol, makes bread porous and soft.
AIPMT-2002
Microbes in Human Welfare
259923
The puffed-up appearance of dough is due to fermentation by bacteria. Identify the gas liberated during the process.
1 Methane
2 Carbon dioxide
3 Hydrogen sulphide
4 Ammonia
Explanation:
The puffed-up appearance of dough during fermentation is due to the liberation of carbon dioxide gas. Yeast and certain bacteria in dough produce carbon dioxide as a byproduct of fermentation. This gas gets trapped in the dough, causing it to rise and create a light, airy texture in baked goods like bread.
Karnataka CET-2016
Microbes in Human Welfare
259924
Idlies become puffy because
1 Bubbles of $\mathrm{CO}_2$ trapped in glutein
2 Bubbles of $\mathrm{O}_2$ trapped in glutein
3 Bubbles of $\mathrm{H}_2$ trapped in glutein
4 Bubbles of $\mathrm{NO}_2$ trapped in glutein
Explanation:
Idlies become puffy because, while preparing of idli batter, it is fermented using bacteria or yeast which released bubbles of carbondioxide $\left(\mathrm{CO}_2\right)$ trapped in glutein. It makes the idlies puffy and spongy.
