Yoghurt

Q.

A conventional method for naming restriction enzymes is followed. In case of EcoRI, what do the numbers below the name indicate?

1. 1 - Strain 2 - Genus 3 - Order of isolation 4 - Species
2. 1 - Genus 2 - Order of isolation 3 - Strain 4 - Species
3. 1 - Genus 2 - Species 3 - Strain 4 - Order of isolation
4. 1 - Order of isolation 2 - Species 3 - Strain 4 - Genus

Q.

List some of the microbial products which are used everyday.

Q. Which of the following bacteria is/are involved in the production of yoghurt?

1. Streptococcus thermophilus
2. Saccharomyces cerevisiae
3. Lactobacillus brevis
4. Lactobacillus delbrueckii

Q. Name the organisms which are added in 1:1 proportion for the synthesis of yoghurt.

1. Brevibacterium and Corynobacterium
2. Streptococcus thermophilus and Lactobacillus delbrueckii
3. Lactobacillus casei and Bifidobacterium bifidum
4. Acetobacter and Glucanobacter

Q.

Encircle the odd one out. Give reasons for your choice.

1. Cheese

2. Curd

3. Vinegar

4. Yeast

Q. Which of the following is the correct sequence for the yoghurt production?
I. Streptococcus thermophilus and Lactobacillus brevis are added in 1:1 ratio.
II. Milk is boiled and left to cool to warm temperature.
III. Milk powder is mixed with the milk for fermentation.
IV. Lactic acid is produced which acts on the milk protein.

1. III $\Rightarrow$ II $\Rightarrow$ I $\Rightarrow$ IV
2. III $\Rightarrow$ I $\Rightarrow$ IV $\Rightarrow$ II
3. IV $\Rightarrow$ II $\Rightarrow$ III $\Rightarrow$ I
4. III $\Rightarrow$ II $\Rightarrow$ IV $\Rightarrow$ I

Q.

________________ are cultures of bacteria that are consumed to increase the numbers of good bacteria in the intestines.

Q.

Bacillus bacteria is a rod-shaped bacteria.

1. True
2. False

Q. Consumption of probiotic yoghurt kills bacteria present in the intestine. Which bacteria is it?

1. Geobacter
2. Lactobacillus
3. Clostridium
4. Acidobacillus ferroxidens

Q. ___ is used as an inoculent in curd production.

1. Clostridium
2. Acidophilus
3. Lactobacillus
4. Candida

Q. Curd or yoghurt is prepared by the milk.

1. boiling
2. cooling
3. fermenting
4. drying

Q. Bifidobacterium bifidum is a most common probiotic bacterial species.

1. False
2. True

Q.

Yogurt is produced with the help of

1. Streptococcus thermophilus

2. Both A and C

3. Lactobacillus bulgaricus

4. Lactobacillus thermophilus

Q. Yoghurt is highly nutritious.

1. False
2. True

Q. Which of the following enhances shelf life of yoghurt?

1. Fermentation
2. Distillation
3. Degradation
4. Pasteurisation

Q. Yoghurt is highly nutritious.

1. False
2. True

Q. Yogurt is produced with the help of

1. Lactobacillus bulgaricus
2. Lactobacillus thermophilus
3. Streptococcus thermophilus
4. Both A and C