Q.8
ICAR AIEEA PG 2024 - Plant Sciences (Q.84)
MCQ (Single Correct) +4 −1
English हिन्दी

Which of the following microorganisms are used in Yogurt preparation?
(A) Bacillus cereus
(B) Bacillus amyloliquefaciens
(C) Streptococcus thermophilus
(D) Lactobacillus bulgaricus
Choose the correct answer from the options given below:

दही/योगर्ट (Yogurt) बनाने में निम्नलिखित में से किन सूक्ष्मजीवों का उपयोग किया जाता है?

(A) Bacillus cereus
(B) Bacillus amyloliquefaciens
(C) Streptococcus thermophilus
(D) Lactobacillus bulgaricus

नीचे दिए गए विकल्पों में से सही उत्तर चुनिए:

EXPLANATION Agricultural Microbiology: Biofertilizers, Composting and Biocontrol Agents

Microbiology of Yogurt Production:

  • Traditional commercial yogurt is produced by the synergistic proto-cooperative symbiotic activity of two specific thermophilic lactic acid bacteria:
  • Streptococcus thermophilus (C)
  • Lactobacillus delbrueckii subsp. bulgaricus (syn. Lactobacillus bulgaricus) (D)
    • S. thermophilus rapidly produces acid and lowers pH, stimulating L. bulgaricus, which produces acetaldehyde (providing characteristic yogurt aroma) and releases amino acids/peptides.

  • Bacillus cereus is an opportunistic food poisoning pathogen and B. amyloliquefaciens produces industrial amylases; neither is a yogurt starter culture.

Therefore, (C) and (D) are the yogurt starter organisms. Correct Answer: Option 2 ((C) and (D)).

विस्तृत व्याख्या:

Microbiology of Yogurt Production (योगर्ट स्टार्टर कल्चर):

  • Traditional commercial yogurt is produced by the synergistic proto-cooperative symbiotic activity of two specific thermophilic lactic acid bacteria:
  • Streptococcus thermophilus (C)
  • Lactobacillus delbrueckii subsp. bulgaricus (syn. Lactobacillus bulgaricus) (D)
    • S. thermophilus rapidly produces acid and lowers pH, stimulating L. bulgaricus, which produces acetaldehyde (providing characteristic yogurt aroma) and releases amino acids/peptides.

  • Bacillus cereus is an opportunistic food poisoning pathogen and B. amyloliquefaciens produces industrial amylases; neither is a yogurt starter culture.

Therefore, (C) and (D) are the yogurt starter organisms. Correct Answer: Option 2 ((C) and (D)).
Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report
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