The vitamin whos content increases follo...

The vitamin whos content increases following the conversion of milk into curd by lactic acid bacteria is

A

Vitamin C

B

Vitamin D

C

Vitamin `B_(12)`

D

Vitamin E

Text Solution

Verified by Experts

The correct Answer is:

C

Because LAB not only cause curdling of milk proteins like casein but also synthesize vitamin `B_(12)` and increase nutritive value of milk.

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Similar Questions

Explore conceptually related problems

Lactic acid Bacteria (LAB) is commonly used in the conversion of mil into curd. Mention any two other functions of LAB that are useful to humans.

Bacteria used for converting milk into curd is Streptococcus.

Knowledge Check

Which of the following bacteria convert milk into curd?

A

Propioni bacterium

B

Lactobacillus

C

Streptococcus

D

Bacillus

Which of the following enzymes is produced by lactic acid bacteria ?

A

Zymase

B

Amylase

C

Maitase

D

Lactase

Conversion of pyruvic acid into lactic acid occurs in

A

Absence of oxygen

B

Presence of NAD

C

Presence of oxidase enzymes

D

None of these

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Explain the role of bacteria in the following. Curdling of milk

Bacteria which converts milk into curd is

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Pyruvate to lactic acid conversion by the action of lactic acid bacteria requires an enzyme which is

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