Which of the following statements are correct about microbes used in household products?
A. The large holes in the ‘Swiss cheese’ are due to large amount of O2 gas.
B. Microbes in curd improve nutritional quality by increasing vitamin B12.
C. Puffed-up appearance of dough is due to CO2 gas.
D. Small amount of curd is used as an inoculum to the fresh milk.
Choose the correct answer from the options given below:
Answer & explanation
Correct answer: option 2
The correct answer is Option (2) → B, C and D only
A. The large holes in the ‘Swiss cheese’ are due to large amount of O2 gas. — Incorrect. The large holes are made by CO2, which is released by the bacterium Propionibacterium sharmanii. It is not O2.
B. Microbes in curd improve nutritional quality by increasing vitamin B12. — Correct. Lactic acid bacteria (LAB) turn milk into curd, and this raises the vitamin B12 content.
C. Puffed-up appearance of dough is due to CO2 gas. — Correct. Bacteria in the dough of idli and dosa ferment it and release CO2, which puffs it up.
D. Small amount of curd is used as an inoculum to the fresh milk. — Correct. A little curd carries millions of LAB. They multiply at a suitable temperature and turn the fresh milk into curd.