259902
The large hole in 'Swiss - Cheese' are made by a
1 Bacterium producing a large amount of $\mathrm{CO}_2$
2 Machine
3 Fungus that releases a lot of gases during metabolic activities
4 Bacterium that produces methane gas
Explanation:
The large hole in 'Swiss - Cheese' are made by carbon dioxide gas produced by bacteria during the cheese-making process. These bacteria consume the lactic acid in the cheese, releasing carbon dioxide as a byproduct as the cheese matures and ferments, the gas forms bubbles that create the characteristic holes.
Karnataka CET-2022
Microbes in Human Welfare
259900
The principle agent of alcoholic fermentation and bread making is
1 Schizosaccharomyces octosporus
2 Saccharomyces cerevisiae
3 Saccharomyces ellipsoideus
4 None of the above
Explanation:
The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisiae. It is a type of yeast that is used in a variety of food and beverage production processes, including brewing beer, wine and cider as well as baking bread. It is also used in the production of biofuels and other industrial products.
BVP-2010
Microbes in Human Welfare
259897
Roquefort cheese is ripened by
1 Yeast
2 Bacterium
3 Fungi
4 Virus
Explanation:
Roquefort cheese is a type of blue cheese made from sheep's milk. It is ripened by the mold fungi penicillium Roquefort which gives it a flavour. It is originated in the South France, specially in the caves of Roquefort sur - soulzon in the Aveyron region.
Karnataka CET-20.05.2023
Microbes in Human Welfare
259899
Beer has an alcoholic content of
1 $3-6 \%$
2 $9-12 \%$
3 $40 \%$
4 $60 \%$
Explanation:
Saccharomyces cerevisae is used for the production of beverages like wine, beer, whisky, brandy by fermenting malted cereals and fruit juices, to produce ethanol. Production of different types of alcoholic drinks depends on type of raw material for fermentation and type of processing. The strength of modern beer has usually around $3 \%$ to $8 \%$ alcohol.
AMU-2015
Microbes in Human Welfare
259904
Brewer's yeast lack which of these?
1 Diastase and amylase
2 Amylase only
3 Diastase only
4 Maltose
Explanation:
The Yeasts (Saccharomyces cerevisiae) which are used in the brewing industry for the preparation of alcoholic drinks are collectively called brewer's yeast. Saccharomyces cerevisiae contains many nutrients; but when it comes to the enzyme present in brewer's yeast, it lacks diastase and amylase.
259902
The large hole in 'Swiss - Cheese' are made by a
1 Bacterium producing a large amount of $\mathrm{CO}_2$
2 Machine
3 Fungus that releases a lot of gases during metabolic activities
4 Bacterium that produces methane gas
Explanation:
The large hole in 'Swiss - Cheese' are made by carbon dioxide gas produced by bacteria during the cheese-making process. These bacteria consume the lactic acid in the cheese, releasing carbon dioxide as a byproduct as the cheese matures and ferments, the gas forms bubbles that create the characteristic holes.
Karnataka CET-2022
Microbes in Human Welfare
259900
The principle agent of alcoholic fermentation and bread making is
1 Schizosaccharomyces octosporus
2 Saccharomyces cerevisiae
3 Saccharomyces ellipsoideus
4 None of the above
Explanation:
The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisiae. It is a type of yeast that is used in a variety of food and beverage production processes, including brewing beer, wine and cider as well as baking bread. It is also used in the production of biofuels and other industrial products.
BVP-2010
Microbes in Human Welfare
259897
Roquefort cheese is ripened by
1 Yeast
2 Bacterium
3 Fungi
4 Virus
Explanation:
Roquefort cheese is a type of blue cheese made from sheep's milk. It is ripened by the mold fungi penicillium Roquefort which gives it a flavour. It is originated in the South France, specially in the caves of Roquefort sur - soulzon in the Aveyron region.
Karnataka CET-20.05.2023
Microbes in Human Welfare
259899
Beer has an alcoholic content of
1 $3-6 \%$
2 $9-12 \%$
3 $40 \%$
4 $60 \%$
Explanation:
Saccharomyces cerevisae is used for the production of beverages like wine, beer, whisky, brandy by fermenting malted cereals and fruit juices, to produce ethanol. Production of different types of alcoholic drinks depends on type of raw material for fermentation and type of processing. The strength of modern beer has usually around $3 \%$ to $8 \%$ alcohol.
AMU-2015
Microbes in Human Welfare
259904
Brewer's yeast lack which of these?
1 Diastase and amylase
2 Amylase only
3 Diastase only
4 Maltose
Explanation:
The Yeasts (Saccharomyces cerevisiae) which are used in the brewing industry for the preparation of alcoholic drinks are collectively called brewer's yeast. Saccharomyces cerevisiae contains many nutrients; but when it comes to the enzyme present in brewer's yeast, it lacks diastase and amylase.
NEET Test Series from KOTA - 10 Papers In MS WORD
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Microbes in Human Welfare
259902
The large hole in 'Swiss - Cheese' are made by a
1 Bacterium producing a large amount of $\mathrm{CO}_2$
2 Machine
3 Fungus that releases a lot of gases during metabolic activities
4 Bacterium that produces methane gas
Explanation:
The large hole in 'Swiss - Cheese' are made by carbon dioxide gas produced by bacteria during the cheese-making process. These bacteria consume the lactic acid in the cheese, releasing carbon dioxide as a byproduct as the cheese matures and ferments, the gas forms bubbles that create the characteristic holes.
Karnataka CET-2022
Microbes in Human Welfare
259900
The principle agent of alcoholic fermentation and bread making is
1 Schizosaccharomyces octosporus
2 Saccharomyces cerevisiae
3 Saccharomyces ellipsoideus
4 None of the above
Explanation:
The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisiae. It is a type of yeast that is used in a variety of food and beverage production processes, including brewing beer, wine and cider as well as baking bread. It is also used in the production of biofuels and other industrial products.
BVP-2010
Microbes in Human Welfare
259897
Roquefort cheese is ripened by
1 Yeast
2 Bacterium
3 Fungi
4 Virus
Explanation:
Roquefort cheese is a type of blue cheese made from sheep's milk. It is ripened by the mold fungi penicillium Roquefort which gives it a flavour. It is originated in the South France, specially in the caves of Roquefort sur - soulzon in the Aveyron region.
Karnataka CET-20.05.2023
Microbes in Human Welfare
259899
Beer has an alcoholic content of
1 $3-6 \%$
2 $9-12 \%$
3 $40 \%$
4 $60 \%$
Explanation:
Saccharomyces cerevisae is used for the production of beverages like wine, beer, whisky, brandy by fermenting malted cereals and fruit juices, to produce ethanol. Production of different types of alcoholic drinks depends on type of raw material for fermentation and type of processing. The strength of modern beer has usually around $3 \%$ to $8 \%$ alcohol.
AMU-2015
Microbes in Human Welfare
259904
Brewer's yeast lack which of these?
1 Diastase and amylase
2 Amylase only
3 Diastase only
4 Maltose
Explanation:
The Yeasts (Saccharomyces cerevisiae) which are used in the brewing industry for the preparation of alcoholic drinks are collectively called brewer's yeast. Saccharomyces cerevisiae contains many nutrients; but when it comes to the enzyme present in brewer's yeast, it lacks diastase and amylase.
259902
The large hole in 'Swiss - Cheese' are made by a
1 Bacterium producing a large amount of $\mathrm{CO}_2$
2 Machine
3 Fungus that releases a lot of gases during metabolic activities
4 Bacterium that produces methane gas
Explanation:
The large hole in 'Swiss - Cheese' are made by carbon dioxide gas produced by bacteria during the cheese-making process. These bacteria consume the lactic acid in the cheese, releasing carbon dioxide as a byproduct as the cheese matures and ferments, the gas forms bubbles that create the characteristic holes.
Karnataka CET-2022
Microbes in Human Welfare
259900
The principle agent of alcoholic fermentation and bread making is
1 Schizosaccharomyces octosporus
2 Saccharomyces cerevisiae
3 Saccharomyces ellipsoideus
4 None of the above
Explanation:
The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisiae. It is a type of yeast that is used in a variety of food and beverage production processes, including brewing beer, wine and cider as well as baking bread. It is also used in the production of biofuels and other industrial products.
BVP-2010
Microbes in Human Welfare
259897
Roquefort cheese is ripened by
1 Yeast
2 Bacterium
3 Fungi
4 Virus
Explanation:
Roquefort cheese is a type of blue cheese made from sheep's milk. It is ripened by the mold fungi penicillium Roquefort which gives it a flavour. It is originated in the South France, specially in the caves of Roquefort sur - soulzon in the Aveyron region.
Karnataka CET-20.05.2023
Microbes in Human Welfare
259899
Beer has an alcoholic content of
1 $3-6 \%$
2 $9-12 \%$
3 $40 \%$
4 $60 \%$
Explanation:
Saccharomyces cerevisae is used for the production of beverages like wine, beer, whisky, brandy by fermenting malted cereals and fruit juices, to produce ethanol. Production of different types of alcoholic drinks depends on type of raw material for fermentation and type of processing. The strength of modern beer has usually around $3 \%$ to $8 \%$ alcohol.
AMU-2015
Microbes in Human Welfare
259904
Brewer's yeast lack which of these?
1 Diastase and amylase
2 Amylase only
3 Diastase only
4 Maltose
Explanation:
The Yeasts (Saccharomyces cerevisiae) which are used in the brewing industry for the preparation of alcoholic drinks are collectively called brewer's yeast. Saccharomyces cerevisiae contains many nutrients; but when it comes to the enzyme present in brewer's yeast, it lacks diastase and amylase.
259902
The large hole in 'Swiss - Cheese' are made by a
1 Bacterium producing a large amount of $\mathrm{CO}_2$
2 Machine
3 Fungus that releases a lot of gases during metabolic activities
4 Bacterium that produces methane gas
Explanation:
The large hole in 'Swiss - Cheese' are made by carbon dioxide gas produced by bacteria during the cheese-making process. These bacteria consume the lactic acid in the cheese, releasing carbon dioxide as a byproduct as the cheese matures and ferments, the gas forms bubbles that create the characteristic holes.
Karnataka CET-2022
Microbes in Human Welfare
259900
The principle agent of alcoholic fermentation and bread making is
1 Schizosaccharomyces octosporus
2 Saccharomyces cerevisiae
3 Saccharomyces ellipsoideus
4 None of the above
Explanation:
The principle agent of alcoholic fermentation and bread making is Saccharomyces cerevisiae. It is a type of yeast that is used in a variety of food and beverage production processes, including brewing beer, wine and cider as well as baking bread. It is also used in the production of biofuels and other industrial products.
BVP-2010
Microbes in Human Welfare
259897
Roquefort cheese is ripened by
1 Yeast
2 Bacterium
3 Fungi
4 Virus
Explanation:
Roquefort cheese is a type of blue cheese made from sheep's milk. It is ripened by the mold fungi penicillium Roquefort which gives it a flavour. It is originated in the South France, specially in the caves of Roquefort sur - soulzon in the Aveyron region.
Karnataka CET-20.05.2023
Microbes in Human Welfare
259899
Beer has an alcoholic content of
1 $3-6 \%$
2 $9-12 \%$
3 $40 \%$
4 $60 \%$
Explanation:
Saccharomyces cerevisae is used for the production of beverages like wine, beer, whisky, brandy by fermenting malted cereals and fruit juices, to produce ethanol. Production of different types of alcoholic drinks depends on type of raw material for fermentation and type of processing. The strength of modern beer has usually around $3 \%$ to $8 \%$ alcohol.
AMU-2015
Microbes in Human Welfare
259904
Brewer's yeast lack which of these?
1 Diastase and amylase
2 Amylase only
3 Diastase only
4 Maltose
Explanation:
The Yeasts (Saccharomyces cerevisiae) which are used in the brewing industry for the preparation of alcoholic drinks are collectively called brewer's yeast. Saccharomyces cerevisiae contains many nutrients; but when it comes to the enzyme present in brewer's yeast, it lacks diastase and amylase.