Microbes in household products Flashcards
lactic acid, cheese
1
Q
LAB stands for
A
lactic acid bacteria
2
Q
How does LAB increase nutritional quality ?
A
by increasing vitamin b12
3
Q
Why is the idli, dosa dough puffed up?
A
due to the production of CO2
4
Q
The other name of saccharomyces cerevisiae
A
Baker’s Yeast (as its used to ferment bread )
5
Q
How is toddy made (south Indian drink )
A
by fermenting sap from palms
6
Q
Name the oldest items in which microbes were used.
A
Cheese
7
Q
Why does swiss cheese have large holes?
A
due to the production of large amt of CO2 by the bacterium named “ Propionibacterium sharmanii”
8
Q
How is Roquefort cheese ripened?
A
by growing a specific fungus on it giving it a particular flavor
