6 public questions tagged with this topic.
Lactobacillus ferments the batter, producing carbon dioxide that makes it fluffy.
Ref: NCERT Class 12 Biology Chapter 8: Microbes in Human Welfare Microbes in Household Products - LAB Curd Cheese Dough
Lactobacillus helps in fermenting idli and dosa batter by producing carbon dioxide, making it fluffy.
Ref: NCERT Class 12 Biology Chapter 8: Microbes in Human Welfare Microbes in Household Products - LAB Curd Cheese Dough
Lactobacillus ferments the batter, producing carbon dioxide that makes it fluffy.
Ref: NCERT Class 12 Biology Chapter 8: Microbes in Human Welfare Microbes in Household Products - LAB Curd Cheese Dough
Lactic acid bacteria ferment the batter, producing CO₂ that makes it fluffy.
Ref: NCERT Class 12 Biology Chapter 8: Microbes in Human Welfare Microbes in Household Products - LAB Curd Cheese Dough
Lactobacillus bacteria convert lactose in milk to lactic acid, which helps in the formation of curd.
Ref: NCERT Class 12 Biology Chapter 8: Microbes in Human Welfare Microbes in Household Products - LAB Curd Cheese Dough
Some heterotrophic bacteria are useful in converting milk into curd. Other beneficial roles mentioned for these bacteria include antibiotic production and nitrogen fixation in the roots of legumes.
Ref: NCERT Class 11 Biology Chapter 2: Biological Classification Protista - Chrysophytes and Dinoflagellates
