Bacterial strains of Streptococcus therm...

Bacterial strains of Streptococcus thermophilus and Lactobacillus delbrueckii are added to warm temperature milk in 2 : 1 proportion .

Text Solution

Verified by Experts

False. Bacterial strains of Streptococcus thermophilus and Lactobacillus delbrueckii are added to worm temperature milk in 1 : 1 proportion .

Topper's Solved these Questions

INTRODUCTION TO MICROBIOLOGY
CHETAN PUBLICATION|Exercise Name the following|45 Videos
INTRODUCTION TO MICROBIOLOGY
CHETAN PUBLICATION|Exercise write the correct option.|6 Videos
INTRODUCTION TO MICROBIOLOGY
CHETAN PUBLICATION|Exercise Match the following|7 Videos
HEREDITY AND EVOLUTION
CHETAN PUBLICATION|Exercise ASSIGNMENT-1|12 Videos
LIFE PROCESSES IN LIVING ORGANISM PART-2
CHETAN PUBLICATION|Exercise Assignment-3 (Answer in detail ).|1 Videos

Similar Questions

Explore conceptually related problems

Lactobacillus lactis , Lactobacillus delbrueckii, Lactobacillus cremoris , Streptococcus thermophilus.

Assertion : Streptococcus thermophilus increases nitritional value of milk. Reason : Curd and yoghurt have higher vitamin content than milk.

The mass of 1 litre of helium under a pressure of 2 atm and at a temperature of 27^(@)C is

An iron ring measuring 15.00 cm in diameter is a be shrunk on a pulley which is 15.05 cm in diameter. All measurements refer to the room temperature 20^0 C . To What minimum temperature should the ring be heated to make the job possible? Calculate the strain developed in the ring when in comes to the room temperature. Coefficient of linear expansion of iron =12 xx 10^(-6) C^(-1) .

Show graphs of pressure vs density for an ideal gas at two temperatures T_(1) and T_(2)

Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd. (i) They produce acids that coagulate and partially digest the milk proteins. (ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB , which at suitable temperature, multiply and convert milk into curd. (iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin B_(12) . (v) LAB may result in acidity in the stomach of human beings. Which of the given statements are correct ?

CHETAN PUBLICATION-INTRODUCTION TO MICROBIOLOGY -True / False

Basic process for production of yoghurt , cheese and cream is differen...
Text Solution
|
Milk is pasteurized at the beginning to destroy unwanted microbes .
Text Solution
|
Bacterial strains of Streptococcus thermophilus and Lactobacillus delb...
Text Solution
|
Cheese is produced on large scale from abundantly available cow milk a...
Text Solution
|
Whey is separated from yoghurt in the production of cheese.
Text Solution
|
Enzyme protease obtained from fungi is used to produce vegetarian che...
Text Solution
|
Useful microbes become inactive due to antibiotics , probiotics make t...
Text Solution
|
Ajinomoto , a popular chinese food is produced by microbial fermentati...
Text Solution
|
Probiotic s are used for treatment of cough and cold.
Text Solution
|
Microbial enzymes are inactive at low temperature .
Text Solution
|
Bio - fuel is among non - renewable source of good energy .
Text Solution
|
In villages , domestic sewage is disposed off in nearby soil .
Text Solution
|
Soyabean sauce is produced with the help of fungus Aspergillus niger .
Text Solution
|
Mozzarella cheese is very hard cheese.
Text Solution
|
On storing for 3 to 12 months , very hard cheese called parmesan chees...
Text Solution
|
Antibiotics maintain the balance of intestinal microoraganisms.
Text Solution
|
Nowadays , probiotics are used for treatment of diarrhoea and treatmen...
Text Solution
|
Acetic acid is bleached with the help of potassium permanganate.
Text Solution
|
L - glutamic acid is used for production of monosodium glutamate (Ajin...
Text Solution
|
Microbes are used for bioremediation of environment polluted due to se...
Text Solution
|