The microbe *Propionibacterium sharmanii* is noted for its role in producing which food item?
The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.
Question 222 of 455
📘 CLASS XII
Microbes are utilized in the fermentation of fish, soyabean, and bamboo-shoots, leading to the preparation of:
A number of traditional drinks and foods are also made by fermentation by the microbes... Microbes are also used to ferment fish, soyabean and bamboo-shoots to make foods.
Question 223 of 455
📘 CLASS XII
Baculoviruses generally fall into the genus:
The majority of baculoviruses used as biological control agents are in the genus Nucleopolyhedrovirus.
Question 224 of 455
📘 CLASS XII
The yeast *Monascus purpureus* produces Statins, which lower blood cholesterol by inhibiting the enzyme responsible for cholesterol:
It acts by competitively inhibiting the enzyme responsible for synthesis of cholesterol.
Question 225 of 455
📘 CLASS XII
The spores of *Bacillus thuringiensis* are effective against butterfly caterpillars because:
In the gut of the larvae, the toxin is released and the larvae get killed. (Note: Although the source does not state "alkaline," it confirms toxin release in the gut.)
Question 226 of 455
📘 CLASS XII
Microbes are present everywhere, including extreme sites like deep inside geysers where the temperature may be as high as _____.
Microbes are present even at sites where the temperature may be as high as 100°C.
Question 227 of 455
📘 CLASS XII
Proteinaceous infectious agents that are categorized as microbes are called _____.
Microbes are diverse, including prions that are proteinaceous infectious agents.
Question 228 of 455
📘 CLASS XII
Microbes like bacteria and many fungi can be grown on nutritive media to form visible masses called _____.
Microbes like bacteria and many fungi can be grown on nutritive media to form colonies.
Question 229 of 455
📘 CLASS XII
Micro-organisms such as *Lactobacillus* are commonly called _____ bacteria (LAB).
Micro-organisms such as Lactobacillus and others are commonly called lactic acid bacteria (LAB).
Question 230 of 455
📘 CLASS XII
The conversion of milk to curd by LAB improves its nutritional quality by increasing _____.
Curd also improves its nutritional quality by increasing vitamin B 12.
