(C) The correct answer is $C$.Roquefort cheese is ripened by growing a specific fungus,$Penicillium \ roqueforti$,on it.This fungus provides the chees

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(C) The correct answer is $C$.Roquefort cheese is ripened by growing a specific fungus,$Penicillium \ roqueforti$,on it.This fungus provides the cheese with its characteristic flavor and texture.

Class 12 Biology Microbes in Human Welfare Microbes in Household Products

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Roquefort cheese is ripened by

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Bacterium
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Fungi
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$LAB$ (Lactic Acid Bacteria) are used to curdle milk by producing:

In the production of leavened bread, which of the following is used?

$A$: After $24 \; \text{hours}$, toddy becomes unpalatable.$R$: Toddy left for a few hours undergoes fermentation.

Which acid is produced during the fermentation process used to make pickles?

Which substance is produced by bacteria growing in milk, causing it to coagulate and turn into curd?

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$A$: After $24 \; \text{hours}$, toddy becomes unpalatable.
$R$: Toddy left for a few hours undergoes fermentation.