દહીંના ઉત્પાદનમાં કયા સૂક્ષ્મજીવોનો ઉપયોગ થાય | vedclass

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(B) Curd is produced by the action of Lactic Acid Bacteria $(LAB)$ such as $Lactobacillus$ species on milk.
$Streptococcus$ $thermophilus$ and $Lacto

Vedclass · Accepted Answer

Escherichia coli and Salmonella typhi

Vedclass · Answer

(B) Curd is produced by the action of Lactic Acid Bacteria $(LAB)$ such as $Lactobacillus$ species on milk.
$Streptococcus$ $thermophilus$ and $Lactobacillus$ $bulgaricus$ are standard starter cultures used in the production of yogurt and curd.
$Escherichia$ $coli$ and $Salmonella$ $typhi$ are pathogenic bacteria and are not used in food production.
$Rhizobium$ and $Nitrosomonas$ are nitrogen-fixing and nitrifying bacteria,respectively,and are not used in curd production.
$Bacillus$ $subtilis$ and $Clostridium$ $botulinum$ are not used in curd production; in fact,$Clostridium$ $botulinum$ is a dangerous pathogen.
Since the question asks which is 'not used',options $B$,$C$,and $D$ all contain organisms that are not used in curd production. However,in standard competitive biology questions of this type,the intended answer is usually the one containing non-dairy,non-food-grade,or pathogenic organisms. Given the options,$B$ (pathogens),$C$ (soil bacteria),and $D$ (pathogens/soil bacteria) are all 'not used'. If this is a single-choice question,it is technically flawed as multiple options are correct.

દહીંના ઉત્પાદનમાં કયા સૂક્ષ્મજીવોનો ઉપયોગ થાય છે?

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