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Large holes in Swiss cheese are due to b...

Large holes in Swiss cheese are due to bacterium

A

Propionibacterum sharmanii

B

Fungi like bacteria

C

Streptococcus

D

Saccharomyces

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The correct Answer is:
A
Large, holes in the swiss cheese are due to production of large amount of `CO_(2)` by a bacterium named ripened by growing a s pecifice fungus on them, which gives them a particular flavour.
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Large hole in Swiss cheese are due to production of large amount of C_(2) by a

Read the following four satements (A -D) about certain mistakes in two of them : (A) Dough, which is used for making foods such as dosa and idli is fermented by fungi and algae (B) Toddy a traditional drink of southern India is made by fermenting sap from palms. (C ) Large holes in 'Swiss cheese' are due to production of large amount of methane by Propionibacterium sharmanii (D) In our stomatch, lactic acid bacteria play very beneficial role in checking disease -causing microbes Which of the two statements are having mistakes?

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by a

Big holes in Swiss cheese are made by

Which of the following statement/s is/are wrong? I. The puffed-up appearance of dough is due to the production of CO_(2) gas. II.LAB produce acids that coagulate and partially digest the milk proteins. III. The yeast Saccharomyces cerevisiae is used for break-making. IV. The large holes in 'Swiss cheese' are due to production of a large amount of CO_(2) by Propionibacterium sharmanii. V. The 'Roquefort cheese' are ripened by growing a specific bacterium on them.

Large holes in Swiss cheese are formed due to production of large amount of CO_(2) by

The large holes in 'Swiss cheese' are because of

ERRORLESS -MICROBES IN HUMAN WELFARE-Microbes In Human Welfare
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  2. The puffed up appearance of dough in bakery is due to

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  3. Large holes in Swiss cheese are due to bacterium

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  4. Lactic acid bactria (LAB) at suitable temperature convets milk ot curd...

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  5. Which antibiotic inhibits peptide bond formation

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  6. Which of the following is maintained for optimum production of vineag...

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  7. Curding of milk take place by

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  9. Lactic acid is produced by

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  10. Who coined the term " antibiotics" Or Streptomycin was first isola...

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  12. First antibiotic isolated was Or Antiboitics are produced by

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  13. Ernest chain and Howared Florey's contribution was

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  14. The microbe Pseudomonas denitrificans produces Vitamin

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  15. Highest number of antibiotics are produced by

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  16. The initial step in preparation of beer is

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  17. Penicillin was used in

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  18. For the manufacture of gluconic acid and cirtic acid, which of the fo...

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