Question

Sam is experimenting on some bacteria that cause curd formation. He knows that some bacteria are mixed with milk to make yoghurt. These bacteria change the lactose in the milk into glucose, which then ferments into lactic acid. The lactic acid causes the proteins in the milk to stick together, creating the gelatinous yoghurt. The following graph shows the relative lactic acid production of different bacteria. Answer the questions based on the information provided in the graph and help him choose the microbes for curd making.
Which bacteria do you think to produce the maximum amount of lactic acid?
If Sam has to choose a combination of bacteria, which bacteria should he choose to enhance the production of lactic acid?
Which enzyme is used for curdling of milk?

Answer 1

HELLO...❤️❤️

1. Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal surfaces of humans, terrestrial and marine animals.
2. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents.
3. Rennin, Chymosin (Rennin) and the Coagulation of Milk. Chymosin, known also as rennin, is a proteolytic enzyme related to pepsin that synthesized by chief cells in the stomach of some animals. Its role in digestion is to curdle or coagulate milk in the stomach, a process of considerable importance in the very young animal.