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Big holes in Swiss cheese are made by a...

Big holes in Swiss cheese are made by a

A

machine

B

bacterium that produces methane gas

C

bacterium producing a large amount of carbon dioxide

D

fungus that releases a lot of gases during its metablic activeities

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The correct Answer is:
C
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Large holes in Swiss cheese are due to bacterium

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.

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?

The large holes in 'Swiss cheese' are because of

Large hole in Swiss cheese are due to production of large amount of C_(2) by a

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

Swiss cheese is ripened by

What is the reason of large holes in Swiss cheese? Name the fungus used in ripening of Roquefort cheese.

ARIHANT NEET-MICROBES IN HUMAN WELFARE -Chapter exercises A (Taking it together (Assorted Questions of the Chapter for Advanced Level Practice))
  1. The vitamin whose content increases following the conversion of milk i...

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  2. Which of the following is not used as biopesticide ?

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  3. Azospirillum, a nitrogen - fixing bacteria, has been found in root ass...

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  4. Sporeine is a bioinsecticide, based on Bacillus turingiensis (Bt). It ...

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  5. The free-living fungus Tichoderma can be used for

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  6. The technology of biogas production from cow dung was developed in ind...

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  7. Which is used as a substrate meterial for the production of methane ?

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  8. Mycorrhiza does not help the host plant in

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  9. The antibiotic Streptomyces aureofaciens helps in the treatment of

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  10. Activated sludge should have the ability to settle quickly so that it ...

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  11. Vineger is produced through

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  12. Which is false about antibiotics ?

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  13. What would happen if oxygen availability to activated sludge flocs is ...

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  14. Penicillium roqueforti and P. camemberti are responsible for

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  15. The bread becomes soft and porous when the yeast cells are mixed in th...

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  16. Yeasts are economically important because they

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  17. Which one of the following combinations of organisms are responsible f...

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  18. Big holes in Swiss cheese are made by a

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  19. Different types of flavour of tea and tobacco are largely due to the

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  20. Role of bacteria in retting of fibres is the hydeoklysis of

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