Question

Explain the role of microorganism in
A. Bakery
B. Alcohol production
C. Curd formation

Answer 1

Answer:

Yeast is unicellular fungi used in Bakery and alcohol production because it perform anaerobic respiration responsible for fermentation process.

Lactobacillus produces lactic acid in milk by digesting lactose of milk to form curd.

Answer 2

Answer:

(a) Bakery-Properties of microorganisms and use in industries. Microscopic yeast and bacteria are used to produce a variety of products, such as bread and beer, and carry out processes such as biogas production.

(b) Alcohol production- The alcohol in beer and wine is a by-product of yeasts. They break down glucose (sugars) in the drink to get energy. The alcohol and carbon dioxide (CO2) which are produced are waste products for the yeast, but important ingredients for the drink.

(c) Curd formation- The species of bacteria used in yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus. These species eat the sugars in milk. As the bacteria eat milk sugars, the bacteria produce something called lactic acid. Lactic acid makes milk proteins curdle.