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NEET Biology > MICROBES IN HUMAN WELFARE > Flashcards

MICROBES IN HUMAN WELFARE Flashcards

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1
Q

Name the bacterium that converts milk into curd

A

Lactobacillus

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2
Q

Expand LAB

A

Lactic Acid Bacteria.

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3
Q

How does LAB convert milk into curd?

A

The LAB produce acids that coagulate and partially digest the milk proteins

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4
Q

Why small amount of curd is added to fresh milk as inoculums to convert it into curd?

A

Because it contains millions of lactic acid bacteria which at suitable temperature multiply, during growth the lactic acid bacteria produce acids that coagulate and partially digest the milk protein, thus converting milk into curd.

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5
Q

Write any one use of LAB other than curding.

A

The LAB play a significant very beneficial role in our stomach in checking the disease-causing microbes

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6
Q

How LAB increases nutritional quality of milk?

A

LAB converts milk into curd which also improves its nutritional quality by increasing Vitamin B12.

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7
Q

Mention the gas which is responsible for the puffed-up appearance of dough

A

Carbon dioxide (CO2).

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8
Q

Dough used for making ‘Dosa’ has puffed up appearance. Why?

A

It is due to the production of Carbon dioxide (CO2)

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9
Q

Name the scientific name of the microorganism used to for making bread.

A

Saccharomyces cerevisiae

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10
Q

Write the scientific name of baker’s yeast

A

Saccharomyces cerevisiae

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11
Q

Write the scientific name of fungus used in the fermentation of dough in bakery

A

Saccharomyces cerevisiae.

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12
Q

What is toddy?

A

A traditional drink obtained by fermenting sap from palms by adding microbes is called toddy.

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13
Q

Name the traditional drink obtained from fermenting sap from palm.

A

Toddy

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14
Q

Name the plant from which toddy is obtained

A

Palms

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15
Q

Name the bacterium that is used for production of ‘Swiss cheese’

A

Propioni sharmanii.

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16
Q

Name the gas responsible for large holes in ‘Swiss cheese’

A

Carbon dioxide (CO2).

17
Q

Mention the group of organisms which are used in the production of ‘Roquefort cheese’

A

Fungi.

18
Q

Write the scientific name of brewer’s yeast

A

Saccharomyces cerevisiae

19
Q

Name the metabolic reaction which results in the production of ethanol by yeast

A

Alcoholic fermentation.

20
Q

Name alcoholic drink obtained without distillation

A

Wine and Beer.

21
Q

Name alcoholic drink obtained with distillation

A

Whisky, Brandy and Rum

22
Q

Name the scientific name of the organism used for fermenting malted cereals and fruit juices to produce ethanol/ Name the scientific name of the source organism for ethanol.

A

Saccharomyces cerevisiae

23
Q

Name the product obtained by fermenting malted cereals and fruit juices

A

Ethanol.

24
Q

Name the first antibiotic to be discovered.

A

Penicillin

25
Q

Name the scientist who discovered penicillin.

A

Alexander Fleming.

26
Q

Name the antibiotic that was extensively used to treat American soldiers who were wounded in World War II.

A

Penicillin.

27
Q

Name the scientific name of the source organism for citric acid.

A

Aspergillus niger.

28
Q

Name the scientific name of the source organism for lactic acid.

A

Lactobacillus.

29
Q

Name the scientific name of the source organism for butyric acid/ Name the microorganism which produces butyric acid.

A

Clostridium butylicum.

30
Q

Name the scientific name of the source organism for acetic acid/ Name the microorganism which produces acetic acid.

A

Acetobacter aceti.

31
Q

Name the scientific name of the source organism for streptokinase.

A

Streptococcus.

32
Q

Name the scientific name of the source organism for Cyclosporin A.

A

Trichoderma polysporum.

33
Q
  1. Name the scientific name of the source organism for Statin
A

Monascus purpures.

NEET Biology (4 decks)

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