The vitamin whose content increases following the conversion of milk
into curd by lactic acid bacteria is:
a. vitamin C
b. vitamin D
c. vitamin B12
d. vitamin E.
NCERT Class XII
Biology - Main Course Book
Chapter 10. Microbes in Human Welfare
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Option c - vitamin B12 is the answer.
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Answer:
The vitamin whose content increases the ‘conversion of milk’ into ‘curd by lactic acid’ bacteria is C) vitamin B12.
Explanation:
The milk is the main source where Lacto bacilli bacteria can be found. When the milk is not pasteurized properly it leads to rapid growth of these microorganisms in the milk. When a small amount of curd is added to the fresh milk, it makes the entire milk as curd, because the curd has high amount of Lactic acid bacteria in it.
They multiply rapidly and convert the milk into curd. This process also facilitates the improvement of the quality of milk as the content of Vitamin B12 is increased.
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