Curing of tea leaves is brought about by the | vedclass

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(B) The correct answer is $B$. Curing is a process performed to enhance the flavor and aroma of tea leaves. This process is also commonly used for tob

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bacteria

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(B) The correct answer is $B$. Curing is a process performed to enhance the flavor and aroma of tea leaves. This process is also commonly used for tobacco leaves. After harvesting,the leaves are dried in the shade and subjected to the action of specific bacteria. The curing of tea leaves is primarily facilitated by the bacterium $Micrococcus$ $candidans$. $Micrococcus$ is a Gram-positive,aerobic bacterium belonging to the family $Micrococcaceae$.

Column-$I$ (Microbes)	Column-$II$ (Organic acid)
$a$. Aspergillus niger	$(i)$ Butyric acid
$b$. Clostridium butylicum	$(ii)$ Citric acid
$c$. Acetobacter aceti	$(iii)$ Lactic acid
$d$. Lactobacillus	$(iv)$ Acetic acid

Column-$I$ (Production Process)	Column-$II$ (Beverages)
$(A)$ Without distillation	$(1)$ Wine
$(B)$ By distillation	$(2)$ Beer
	$(3)$ Whisky
	$(4)$ Brandy
	$(5)$ Rum

Curing of tea leaves is brought about by the activity of

Similar Questions

Match the following (column-$I$ with column-$II$):

Column-$I$ (Microbes) Column-$II$ (Organic acid)

$a$. Aspergillus niger $(i)$ Butyric acid

$b$. Clostridium butylicum $(ii)$ Citric acid

$c$. Acetobacter aceti $(iii)$ Lactic acid

$d$. Lactobacillus $(iv)$ Acetic acid

Streptokinase produced by the bacterium $Streptococcus$ is used for:

Which of the following enzymes are used to clarify fruit juices?
$(i)$ Lipase
(ii) Protease
(iii) RNase
(iv) Pectinase

Match the following columns:

Column-$I$ (Production Process) Column-$II$ (Beverages)

$(A)$ Without distillation $(1)$ Wine

$(B)$ By distillation $(2)$ Beer

$(3)$ Whisky

$(4)$ Brandy

$(5)$ Rum

Citric acid is produced by

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