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Botany Microbes > Household Products > Flashcards

Household Products Flashcards

1
Q

Microorganism for curd

A

LAB - Lactic Acid Bacteria (lactobacillus)

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2
Q

Procedure for Curd Making

A

Lactose - Lactic Acid - Coagulation of Casein - Procasein - Addition of Ca2+ - Calcium Procasein

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3
Q

Optimum temperature for curd making

A

40^ C

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4
Q

Why is curd more nutritious than milk

A

Because it contains more Vitamin B12

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5
Q

3 properties of Curd

A

Anti Pathogenic
Anti Cancerous
Anti Mutagenic

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6
Q

Oldest Food item

A

Cheese

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7
Q

cheese is partially degraded concentrate of

A

Milk fat and Milk protein (Casein)

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8
Q

Comcentraion of cheese in soft semi hard and hard cheese

A

Soft - 50 to 80
Semi Hard 45
Hard - less than 40

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9
Q

Large holed cheese is called what and holes are due to what

A

Swiss Cheese due to CO2 (fermentation)

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10
Q

Mircrobe for ripening of Swiss Cheese

A

Propioni bacterium Sharmanii

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11
Q

Microbe for Roquefort cheese and Camembert Cheese

A

Penicillium roquefortii And Penicillium camembertii

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12
Q

Bakers Yeast

A

Saccharomyces cerevisiae

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13
Q

Puffiness of Bread is due to

A

CO2 (fermentation) + ethyl alcohol

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14
Q

what is leavening

A

swelling of dough during bread making

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15
Q

Leavening is caused by 3 enzymes called

A

Amylase Maltase Zymase

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16
Q

Give reaction for bread making

A

white flour starch - Amylase - maltose - maltase - glucose - zymase - Ethyl Alcohol (C2H5OH) + CO2

17
Q

What is traditional drink of South India and from where is it created

A

Toddy - created from fermenting (naturally occurring yeast) sap from palm tree known as Caryota urens

18
Q

Microbes for fermentation of yogurt

A

Streptococcus thermophilus
Lactobaccilus bulgaricus

19
Q

how is dosa idli prepared give 2 micorbes

A

From rice and black gram
leuconostoc and streptococcus

20
Q

how are tempeh sufu and tofu prepares

A

from fermentted soyabean

21
Q

other fermented products

A

fish and bamboo

Botany Microbes (2 decks)

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