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Consider the following statements about Bioprocess/Fermentation: 1. Lactobacillus converts milk to curd. 2. Saccharomyces cerevisiae is used in baking. Which of the above statements is/are correct?

Consider the following statements about Bioprocess/Fermentation: 1. Lactobacillus converts milk to curd. 2. Saccharomyces cerevisiae is used in baking. Which of the above statements is/are correct? Correct Answer Both 1 and 2

Bioprocess/Fermentation is a process which utilizes complete living cells or their segments (e.g., microscopic organisms, chemicals, chloroplasts) to get desired items.

  • In practice, many bioprocessing techniques will be used industrially because they are the only practical way in which a specific product can be made (e.g. vaccines, antibiotics).
  • The very beginnings of fermentation technology, or as it is now better recognised, bioprocess technology, were derived in part from the use of microorganisms for the production of foods such as cheeses, yoghurts, sauerkraut, fermented pickles and sausages, soya sauce and other Oriental products, and beverages such as beers, wines and derived spirits.
  • Process of Fermentation includes the use of microorganisms, like yeast and bacteria for the production of enzymes.
  • Along with aerobic respiration, fermentation is a method to extract energy from molecules. This method is the only one common to all bacteria and eukaryotes. It is therefore considered the oldest metabolic pathway, suitable for primeval environments - before plant life on Earth, that is, before oxygen in the atmosphere.
  • Micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd.
  • The dough, which is used for making foods such as dosa and idli, is also fermented by bacteria. The puffed-up appearance of dough is due to the production of CO2 gas.
  • Similarly the dough, which is used for making bread, is fermented using baker’s yeast (Saccharomyces cerevisiae). A number of traditional drinks and foods are also made by fermentation by the microbes.

Related Questions

The growth of bacteria (lactobacillus) in milk leads to curd formation. A minimum bacterial population density of 0.8 (in suitable units) is needed to form curd. In the graph below, the population density of lactobacillus in 1 liter of milk is plotted as a function of time, at two different temperatures, 25°C and 37°C. Consider the following statements based on the data shown above: I. The growth in bacterial population stops earlier at 37°C as compared to 25°C II. The time taken for curd formation at 25°C is twice the time taken at 37°C. Which one of the following options is correct?
In the following question below some statements are given followed by some conclusions. Taking the given statements to be true even if they seem to be at variance from commonly known facts, read all the conclusions and then decide which of the given conclusions logically follows the given statements. Statements: A few bread is butter. Some curd are butter. No curd is cheese. Conclusions: I. Some butter are not cheese. II. Some bread are curd. III. Some bread are cheese. IV. All butter are curd. 
A 75 liters solution contained curd-milk and water in the ratio 3 ∶ 2. 22.5 liters of the mixture was spilled by the servant and to avoid being scolded, he replaced that spilled amount with pure curd - milk. What is the ratio of curd - milk and water in the mixture?
Consider the following statements.
1. Anhydrous Sodium bicarbonate is commonly known as baking sodium (baking soda).
2. Baking soda is used as a fire extinguisher.
3. Bleaching powders are produced in Hasnclaver plant.
Which of these statements is right.
Indian milk market contains two types of products cow’s milk and buffalo’s milk. Commercial milk should have 80% milk. The cost of commercial milk of cow and buffalo cost Rs. 20 and Rs. 15 per liter respectively. At market both can be sold at 60% profit. A milkman who sells 70% milk as 80% and also mixes cow and buffalo in the ratio 3 ∶ 4 and sells it as cow milk. What is the profit (%) he earns?
A milk seller bought certain quantity of pure milk. He first sold 20 litres of pure milk. He added 20 litres of water to the remaining quantity of milk. He then sold 20 litres of the milk water mixture and added 20 litres of water to the mixture. He again sold 20 litres of this milk water mixture and added 20 litres of water to the mixture. Now, the ratio of milk to water is 8 : 19. How much quantity of pure milk in litres did he buy in the first place?
Two statements are followed by three Conclusions I, II and III. You have to consider the statements to be true, even if they seem to be at variance from commonly known facts. You are to decide which of the given conclusions can definitely be drawn from the given statements and indicate your answer accordingly. Statements: I. Milk supply in Maharashtra was badly hit after thousands of dairy farmers launched a protest on Monday, demanding better price and subsidy of Rs 5 per litre. Tankers supplying milk to major cities including Mumbai, Pune, Nagpur, Nashik and others were blocked early morning leading to sudden crisis.  II. The agriculture ministry had mooted a proposal asking railways to make milk available at railway stations and at the meeting, sources said representatives from Amul India suggested that the national transporter could provide stalls to dairy companies or cooperatives where they could sell their products.  Conclusions: I. Representatives of Amul India and food safety body FSSAI are willing to discuss issues and concerns of the dairy sector in the backdrop of the farmers agitation in Maharashtra that had led to severe shortage of milk in the state.  II. The farmers' groups and Maharashtra Kisan Sabha, are demanding a GST waiver on butter and milk powder apart from the subsidy. III. Railways is drawing up a plan to make milk available at railway stations across the country to promote its consumption.
The following steps are involved in a dairy plant to prepare clarified butter/Ghee. A. Milk is pasteurised B. Then milk is set into curd C. Curd is churned in centrifuge to separate butter D. Butter is heated to get clarified butter (Ghee) E. Filtered and packed Which of the following above steps are physical changes and chemical changes?
A pot contains 60 litres of curd, from the pot, 12 litres of curd was taken out and replaced by an equal amount of water. If again 12 litres of newly formed mixture is taken out of the pot and 12 litres water is added, what is the quantity of curd left in the pot?
Which of the following statements are true? 1. Setting of milk into curd is a chemical change. 2. Setting of milk into curd is a physical change