NEET Biology question
Consider the following statements about microbes in household food products: I. Lactic acid bacteria convert milk into curd. II. Yeast ferments dough, releasing CO2 that makes bread porous. III. Propionibacterium sharmanii is responsible for the large holes in Swiss cheese. IV. Toddy is produced by bacterial fermentation of palm sap. Which of the above statements are correct?
Answer: (A)
Solution
Statements I, II and III are all correct; statement IV is wrong because toddy is fermented by yeast, not bacteria, so option (a) is correct.