Match the following :
(a) |
Lactobacillus |
(i) |
Cheese |
(b) |
Saccharomyces cerevisiae |
(ii) |
Curd |
(c) |
Aspergillus niger |
(iii) |
Citric Acid |
(d) |
Acetobacter aceti |
(iv) |
Bread |
(v) |
Acetic acid |
Options: | (a) | (b) | (c) | (d) |
1. | (ii) | (i) | (iii) | (v) |
2. | (ii) | (iv) | (v) | (iii) |
3. | (ii) | (iv) | (iii) | (v) |
4. | (iii) | (iv) | (v) | (i) |
Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct?
1. Aspergillus niger – citric acid
2. Yeast – statins
3. Acetobacter aceti – acetic acid
4. Clostridium butylicum – lactic acid
The dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere
During the formation of bread it becomes porous due to the release of CO2 by the action of:
1. | Yeast | 2. | Bacteria |
3. | Virus | 4. | Protozoans |