Select the mismatched option from the followi | vedclass

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Question

(C) The correct answer is $C$. $A$. Pickles are preserved using lactic acid produced by bacteria. $B$. Swiss cheese is ripened by the bacterium $Propi

Vedclass · Accepted Answer

Roquefort cheese – Bacteria

Vedclass · Answer

(C) The correct answer is $C$. $A$. Pickles are preserved using lactic acid produced by bacteria. $B$. Swiss cheese is ripened by the bacterium $Propionibacterium 	ext{ } sharmanii$. $C$. Roquefort cheese is ripened by a specific fungus, $Penicillium 	ext{ } roqueforti$, not by bacteria. Thus, this is the mismatched option. $D$. Ensilage is a method of preserving green fodder (plants) by fermentation.

Select the mismatched option from the following.

Similar Questions

$LAB$ (Lactic Acid Bacteria) are used to curdle milk by producing:

$S$ - Statement: $LAB$ converts milk into curd.
$R$ - Reason: Acids are produced by $LAB$.

Assertion: Yeasts such as $Saccharomyces \text{ } cerevisiae$ are used in the baking industry.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.

Which component of milk is partially digested by $LAB$ bacteria?

What is the full form of $LAB$?

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