Question

paragraph.
(characteristic taste, Lactobacilli, Xanthomonas spp., lactic acid, dens
Streptococcus thermophilus, 1:1)
For preparation of yoghurt, milk is boiled and once it cools to warm
such as lactobacillus delbrueckii and
are added to it is
is formed due to Streptococcus that makes the prote
to the yoghurt. Acetaldehyde like compounds are for
to the yoghurt
Answer the following questions. (Any 1)
Solve any one of the following question:
a) Identify the following symbols and state their significance :​

Answer 1

Answer:

Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring cocci or rods. An overview of the genetics of lactococci, Streptococcus thermophilus, lactobacilli, pediococci, leuconostocs, enterococci and oenococciis presented with special reference to their metabolic traits. The three main pathways in which LAB are involved in the manufacture of fermented foods and the development of their flavour, are (a) glycolysis (fermentation of sugars), (b) lipolysis (degradation of fat) and (c) proteolysis (degradation of proteins). Although the major metabolic action is the production of lactic acid from the fermentation of carbohydrates, that is, the acidification of the food, LAB are involved in the production of many beneficial compounds such as organic acids, polyols, exopolysaccharides and antimicrobial compounds, and thus have a great number of applications in the food industry (i.e. starter cultures). With the advances in the genetics, molecular biology, physiology, and biochemistry and the reveal and publication of the complete genome sequence of a great number of LAB, new insights and applications for these bacteria have appeared and a variety of commercial starter, functional, bio-protective and probiotic cultures with desirable properties have marketed.

Keywords: lactic acid bacteria, genetics, applications, fermented food