Write the name and type of microorganism associated with the following methods.
a) Curd formation b) Fermentation in bakery c) Production of Penicillin
Answers
Explanation:
Curd is obtained by coagulating milk in a sequential process called curdling. ... The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.
lactic acid bacteria or Lactobacillus is allowed to ferment in milk.
answer= curd formation = lactic acid bacteria
In bakery products, fermentation is a complex series of biological reactions that allow dough to leaven. It is carried out by strains of Saccharomyces cerevisiae yeast, wild yeast and lactic acid bacteria (LAB). These microorganisms start by consuming simple sugars in the flour and generated by amylase.
a) Curd formation : Lactic acid bacteria
b) Fermentation in bakery : Saccharomyces cerevisiae
c) Production of Penicillin: Penicillium chrysogenum