Which one of the following microbes causes acidification and curding o

Which one of the following microbes causes acidification and curding of milk ?

[amp_mcq option1=”Lactic Acid Bacillus” option2=”Clostridium botulinum” option3=”Vibrio cholerae” option4=”Saccharomyces cerevisiae” correct=”option1″]

This question was previously asked in

UPSC NDA-2 – 2017

Download PDF Attempt Online

Acidification and curding of milk are caused by Lactic Acid Bacillus (or more generally, Lactic Acid Bacteria, LAB). These microbes ferment lactose (milk sugar) into lactic acid, which lowers the pH, causing the milk proteins (casein) to coagulate and curdle.

Lactic Acid Bacteria (LAB), including various species of *Lactobacillus*, *Streptococcus*, and *Lactococcus*, are responsible for the fermentation process that leads to the production of yogurt, cheese, and other fermented milk products.

– *Clostridium botulinum* is a bacterium that produces a potent neurotoxin causing botulism, often associated with improperly canned foods.
– *Vibrio cholerae* is a bacterium that causes cholera, a severe diarrheal disease, typically transmitted through contaminated water.
– *Saccharomyces cerevisiae* is a yeast commonly known as baker’s yeast or brewer’s yeast, used in baking (carbon dioxide production) and alcoholic fermentation.

More similar MCQ questions for Exam preparation:-