Lactobacillus is the microorganism used in making curd. It ferments lactose, the sugar in milk, to produce lactic acid, which curdles the milk and gives curd its characteristic texture and tangy taste. This process is known as lactic acid fermentation.
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Refrigeration helps in food preservation by reducing the rate of biochemical reactions. It slows down the growth of bacteria and other microorganisms, thereby extending the shelf life of food and maintaining its quality.
Azotobacter is the free-living bacteria that increases the yield of paddy in the soil. It fixes atmospheric nitrogen into forms that are accessible to plants, thereby enhancing soil fertility and supporting crop growth.
Tuberculosis is caused by bacteria. Specifically, the bacterium Mycobacterium tuberculosis is responsible for the disease, which primarily affects the lungs but can also impact other parts of the body.
Leghemoglobin functions in nitrogen fixation by absorbing oxygen. It creates a low-oxygen environment in the root nodules, which is necessary for the nitrogen-fixing enzyme nitrogenase to function effectively and fix atmospheric nitrogen.