Name the microbe, or the kind of microbe, that is needed for each food…
Contributed by StemPy LabTry it on paper first. A hint, the key idea and the worked solution are here when you need them.
Name the microbe, or the kind of microbe, that is needed for each food.
- Curd.
- Bread dough.
- The holes in Swiss cheese.
- The flavour of Roquefort cheese.
- Say which gas puffs up idli batter.
Need a reminder? The key ideaShow
Lactic acid bacteria (Lactobacillus) ferment lactose to lactic acid and set milk as curd. Baker's yeast, Saccharomyces cerevisiae, ferments sugar to ethanol and carbon dioxide: . Swiss cheese has holes from the carbon dioxide of Propionibacterium. Roquefort cheese is ripened by a fungus. A bacterium that divides every minutes doubles its number times in each hour. For a gas, with L atm per mol per K.
The worked solution
Have you tried it?
Work it out on paper first. It is fine to get stuck or make a mistake: that is how we learn. When you are ready, go through the solution one step at a time, and check each step against your own.
Step 1. (a) Curd is made by lactic acid bacteria, for example Lactobacillus.
Step 2. (b) Bread dough is raised by baker's yeast, Saccharomyces cerevisiae.
Step 3. (c) The holes of Swiss cheese come from the carbon dioxide made by the bacterium Propionibacterium sharmanii.
Step 4. (d) Roquefort cheese is ripened by a specific fungus.
Step 5. (e) Carbon dioxide, made by bacteria in the batter.
Answer: (a) lactic acid bacteria; (b) baker's yeast; (c) Propionibacterium; (d) a fungus; (e) carbon dioxide.
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