Answer:
The most common food item that are curd and
yoghurt contain Lactic Acid Bacteria (LAB)of Lactobacillus species. Curd is formed
by adding a small amount of curd to milk, which acts as a starter. Microbes
present in starter multiply at suitable temperature and convert milk into curd.
Acids released by LAB during the growth
coagulate and partially digest milk protein, casein thus increases the
digestibility of milk protein.
Application of LAB
(i) Improves nutritional quality
of milk by increasing vitamin-B12.
(ii) Checks disease-causing microbes in
stomach.
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