Curing of tea leaves is brought about by the activity of
bacteria
mycorrhiza
viruses
viruses
A.
bacteria
Curing of tea levels is brought about by the activity of bacteria. It is essentially an oxidation dry fermentation process, during which, water is driven off, the green colour is lost and the leaves assume a tougher texture and undergo chemical changes.
Mycorrhiza is a mutually beneficial association between fungi and the roots of higher plants. Viruses and fungi are not involved in the curing process of tea leaves.
Which one of the following pairs is wrongly matched?
methanogens - gobar gas
yeast - ethanol
streptomycetes - antibiotic
streptomycetes - antibiotic
D.
streptomycetes - antibiotic
Coliforms are defined as aerobic or facultative anaerobic gram-negative, non-endospore forming rod-shaped bacteria that ferment lactose to form gas.
Which one of the following pairs is not correctly matched?
VItamin B12 → Pernicious anaemia
Vitamin-B6 → Loss of appetite
Vitamin-B1 →Beri-Beri
Vitamin-B2 → Pellagra
D.
Vitamin-B2 → Pellagra
Pellagra is caused by the deficiency of vitamin-B3 (niacin), while vitamin-B2 (riboflavin) deficiency cause dermatitis.
The bacterium (Clostridium botulinum) that causes botulism is
a facultative anaerobe
an obligate anaerobe
a facultative aerobe
a facultative aerobe
B.
an obligate anaerobe
The bacterium Clostridium batulinum, causing botulism ( a form of food poisoning) is an obligate anaerobic, endospore-forming, grampositive, rod shaped bacterium found in soil and in many fresh water sediments.
This bacterium produces a toxin, called botulinum toxin which is the most toxic susbtance known (cause fatal food poisoning) but in minute doses it is used to treat certain conditions involving muscle dysfunction.
Which of the following is correctly matched for the product produced by them?
Acetobacter aceti : Antibiotics
Methanobterium : Lactic acid
Penicillium notatum : Acetic acid
Penicillium notatum : Acetic acid
D.
Penicillium notatum : Acetic acid
Saccharomyces cerevisiae is commonly called Brewer’s yeast. It causes fermentation of carbohydrates producing ethanol.