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Questions and Answers
What role do lactic acid bacteria (LAB) play in the production of curd from milk?
What gas is primarily responsible for the puffed-up appearance of fermented dough?
Which microorganism is used in the fermentation of bread dough?
What contributes to the specific texture and flavor of different cheeses?
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What type of vessel is commonly used in industries for the production of products through microbial fermentation?
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Study Notes
Microbes in Household Products
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Curd production:
- Lactic acid bacteria (LAB), such as Lactobacillus, convert milk to curd.
- LAB produce acids that coagulate and partially digest milk proteins.
- Adding curd as an inoculum introduces LAB to fresh milk.
- LAB improve nutritional quality by increasing vitamin B.
- LAB can help control disease-causing microbes in the stomach.
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Fermentation of dough:
- Bacteria ferment dough for foods like dosa and idli.
- $CO_2$ production causes the dough to puff up.
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Yeast in baking:
- Yeasts like Saccharomyces cerevisiae are used to ferment bread dough.
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Traditional fermented foods and drinks:
- Toddy (a traditional drink from southern India) is made through fermentation.
- Microbes are used to ferment fish, soybeans, and bamboo shoots.
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Cheese production:
- Microbes contribute to the specific texture, flavor, and taste of different cheeses.
- Swiss cheese: Large holes are caused by Propionibacterium sharmanii producing $CO_2$.
- Roquefort cheese: Ripened by growing a specific fungus.
Microbes in Industrial Products
- Microbes are used in industries to produce valuable products like beverages and antibiotics.
- Fermentors: Large vessels used for industrial-scale production.
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Description
Explore the fascinating role of microbes in everyday household products, including curd, bread, and traditional fermented foods. This quiz covers the essential contributions of lactic acid bacteria and yeast in fermentation and food production. Test your knowledge on the impact of these microorganisms on nutrition and flavor.
