{"id":88383,"date":"2025-06-01T07:09:15","date_gmt":"2025-06-01T07:09:15","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=88383"},"modified":"2025-06-01T07:09:15","modified_gmt":"2025-06-01T07:09:15","slug":"which-one-of-the-following-microbes-causes-acidification-and-curding-o","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/which-one-of-the-following-microbes-causes-acidification-and-curding-o\/","title":{"rendered":"Which one of the following microbes causes acidification and curding o"},"content":{"rendered":"

Which one of the following microbes causes acidification and curding of milk ?<\/p>\n

[amp_mcq option1=”Lactic Acid Bacillus” option2=”Clostridium botulinum” option3=”Vibrio cholerae” option4=”Saccharomyces cerevisiae” correct=”option1″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC NDA-2 – 2017<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nAcidification 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.
\n<\/section>\n
\nLactic 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.
\n<\/section>\n
\n– *Clostridium botulinum* is a bacterium that produces a potent neurotoxin causing botulism, often associated with improperly canned foods.
\n– *Vibrio cholerae* is a bacterium that causes cholera, a severe diarrheal disease, typically transmitted through contaminated water.
\n– *Saccharomyces cerevisiae* is a yeast commonly known as baker’s yeast or brewer’s yeast, used in baking (carbon dioxide production) and alcoholic fermentation.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

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 PDFAttempt Online Acidification and curding of milk are caused by Lactic Acid Bacillus (or more generally, Lactic Acid Bacteria, LAB). … <\/p>\n

Detailed SolutionWhich one of the following microbes causes acidification and curding o<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[1101,1117,1115],"class_list":["post-88383","post","type-post","status-publish","format-standard","hentry","category-upsc-nda-2","tag-1101","tag-biology","tag-miscellaneous","no-featured-image-padding"],"yoast_head":"\nWhich one of the following microbes causes acidification and curding o<\/title>\n<meta name=\"description\" content=\"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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/which-one-of-the-following-microbes-causes-acidification-and-curding-o\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Which one of the following microbes causes acidification and curding o\" \/>\n<meta property=\"og:description\" content=\"Acidification and curding of milk are caused by Lactic Acid Bacillus (or more generally, Lactic Acid Bacteria, LAB). 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