Microbes in Human Welfare Test - 1

Explanation:

The micro-organisms that grow in milk and convert it to curd is commonly called lactic acid bacteria. Micro-organism such as Lactobacillus and others commonly called as lactic acid bacteria (LAB).

Explanation:

Saccharomyces is an yeast which is used to ferment sugar to produce ethanol in absence of oxygen or by anaerobic respiration.

Explanation:

The puffed-up appearance of dough is due to production of CO₂ gas. Baking soda (sodium hydrogen carbonate) on heating release carbon dioxide gas along with sodium carbonate.

Explanation:

Clostridium butylicum is used to produce butyric acid. Butyric acid is important industrial chemicals used to process food items.

Explanation:

Mycorrhiza is symbiotic association between fungus and angiosperms. The most common fungal partners of mycorrhiza are Glomus species.

Explanation:

Yeast is used in the production of bread and beer. Beer production involves production of ethyl alcohol. Bread is produced by fermentation process.

Explanation:

Ascomycetes is called as sac fungi that live parasitically and in various habitats. They are responsible for a number of fungal disease in plants.

Explanation:

Humulin is protein that contains insulin isophane and insulin regular. It’s a manmade hormone that lowers the blood sugar level in blood.

Explanation:

Lactic acid occurs in two isomeric forms i.e. L (+) and D (-) isomers, and as a racemic mixture (DL-lactic acid). The isolation of lactic acid from milk was done in 1798. It was the first organic acid produced by microorganisms in 1880. Today, lactic acid is competitively produced both by microbiological and chemical methods.

Explanation:

Vinegar is chemically diluted acetic acid which is produced by fermentation of molasses in presence of yeast and Acetobactor.