CUET Preparation Today
Match List-I with List-II :
Choose the correct answer from the options given below: |
(A)- (IV), (B) -(III), (C)- (II), (D)- (I) (A)- (IV), (B) -(II), (C)- (III), (D)- (I) (A)- (IV), (B) -(II), (C)- (I), (D)- (III) (A)- (II), (B) -(III), (C)- (I), (D)- (IV) |
(A)- (IV), (B) -(III), (C)- (II), (D)- (I) |
The correct answer is Option (1) - (A)- (IV), (B) -(III), (C)- (II), (D)- (I)
A. Micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contain millions of LAB, which at suitable temperatures multiply, thus converting milk to curd, which also improves its nutritional quality by increasing vitamin B12. In our stomach too, the LAB play very beneficial role in checking disease- causing microbes B. Saccharomyces is also used in bread making. Specifically, Saccharomyces cerevisiae is the yeast species most frequently employed in bread production. Yeast ferments the sugars present in dough, producing carbon dioxide gas, which causes the dough to rise. This process gives bread its light and airy texture. C. Propionibacterium shermanii is a bacterium used in the production of Swiss cheese. It produces carbon dioxide during fermentation, which forms the characteristic holes (or "eyes") in the cheese, and also contributes to the cheese's distinct flavor. D. Microbes are also used for commercial and industrial production of certain chemicals like organic acids, alcohols and enzymes. Examples of acid producers are Aspergillus niger (a fungus) of citric acid, Acetobacter aceti (a bacterium) of acetic acid; Clostridium butylicum (a bacterium) of butyric acid and Lactobacillus (a bacterium) of lactic acid. |
