Microbes in Human Welfare
Microbes - Household and Industrial applications
Lactic acid bacteria (LAB)
LAB produces acids that coagulate and partially digest milk proteins.
Small amount of curd that is added to the milk for curdling acts as an inoculum containing thousands of LABS, which further multiply.
LAB enhances the nutritional value of milk by increasing Vitamin B12.
LAB present in stomach prevents infections.
- Dosa and idli dough is fermented by bacteria, which produces CO2 gas and gives it a puffed-up appearance.
- Dough used for making breads is fermented by baker’s yeast (Saccharomyces cerevisiae).
- ‘Toddy’, a traditional drink from South India is made by fermenting sap from palm trees.
- The xanthan gum, which is used in thickening of ice creams, puddings, chocolates etc. is obtained by fermentation of starch and molasses. The fermentation is carried out …
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