The bacterium used in the production of Swiss cheese (for holes) is:
A. Streptococcus thermophilus
B. Propionibacterium shermanii
C. Penicillium roqueforti
D. Lactobacillus acidophilus
Answer: Option B
Solution (By JKSSB Mock Tests)
Propionibacterium shermanii ferments lactate to propionic acid, acetic acid, and CO₂ during cheese ripening; the CO₂ forms the characteristic holes (eyes) in Swiss cheese. Lactobacillus and Streptococcus are starter cultures for acid production, Penicillium roqueforti is used for blue cheese.
Explanation:
Mitochondria release cytochrome c and other factors that activate caspases, initiating apoptosis. They have circular DNA and 70S ribosomes.
Explanation:
Vitamin A (retinal) combines with opsin to form rhodopsin, the visual pigment in rod cells for dim-light vision. Deficiency causes night blindness.
No comments yet. Be the first to start the discussion!