MyQuestionIcon

1

You visited us 1 times! Enjoying our articles? Unlock Full Access!

Food Biotechnology

Streptococcus...

Question

Streptococcus thermophilus and Lactobacillus bulgaricus are being used for the production of

A

Cheese

No worries! We‘ve got your back. Try BYJU‘S free classes today!

B

Yoghurt

Right on! Give the BNAT exam to get a 100% scholarship for BYJUS courses

C

Tempeh

No worries! We‘ve got your back. Try BYJU‘S free classes today!

D

Miso

No worries! We‘ve got your back. Try BYJU‘S free classes today!

Open in App

Solution

The correct option is A Yoghurt
Yoghurt is produced by fermentation process using Streptococcus thermophilus and Lactobacillus bulgaricus. The bacteria acts on lactose and gets converts it into lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yoghurt.
So, the correct answer is option B.

Suggest Corrections

thumbs-up

0

Similar questions

________ is prepared with the starter containing Streptococcus thermophilus and Lactobacillus bulgaricus.

Q. Consider the following statements regarding ecology. Choose true and false and select the most accurate answer.
I. Streptococcus thermophilus and Lactobacillus bacteria are responsible for the production of yogurt which is partially fermented by yeast.
II. When an individual takes curd in his/her diet, he/she occupies the fourth trophic level of the detritus food chain.
III. Typical aroma of curd is formed by Lactobacillus, while acid is formed by Streptococcus thermophilus.

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.

Q. The shape of Streptococcus thermophilus is ..........

Q. Assertion :Streptococcus thermophilus increases nutritional value of milk. Reason: Curd and yoghurt have higher vitamin content than milk.

View More

Join BYJU'S Learning Program

similar_icon

Related Videos

lock

Food Biotechnology

BIOLOGY

Watch in App

explore_more_icon

Explore more

Food Biotechnology

Standard X Biology

Join BYJU'S Learning Program

CrossIcon