state the use of the following enzymes/acids produced by the microbes:

(a) lipase

(b) lactic acid

(c) streptokinase

(d) pectinase

  • Lipases are mainly useful in the manufacturing and flavour enhancement of cheese. They also accelerate the ripening of specific cheeses. Good quality cheeses were produced by using lipases.

 

  • Lactic acid bacteria produce lactic acid which helps in the preparation of fermented dairy products. Pickle making, baking, winemaking, curing fish, meats etc are other benefits of lactic acid.

 

 

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