Lactic acid is produced by

  • A
    Lactobacillus bulgaricus
  • B
    Streptococcus lactis
  • C
    Rhizopus oryzae
  • D
    All the above

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Similar Questions

$Penicillium roqueforti$ and $P. camemberti$ are responsible for:

Match the following columns:
Column-$I$ (Production Process) Column-$II$ (Beverages)
$(A)$ Without distillation $(1)$ Wine
$(B)$ By distillation $(2)$ Beer
$(3)$ Whisky
$(4)$ Brandy
$(5)$ Rum

Choose the correct matching pair for the following table:
Column-$I$ (Microbe)Column-$II$ (Product)
$(I)$ Aspergillus niger$(p)$ Lactic acid
$(II)$ Acetobacter aceti$(q)$ Acetic acid
$(III)$ Lactobacillus$(r)$ Citric acid
$(IV)$ Clostridium butylicum$(s)$ Butyric acid

Brewer's yeast is used for . . . . . . $A$ . . . . . . of malted cereals and fruit juices to produce . . . . . . $B$ . . . . . . .

The concentration of alcohol in a sugar solution inoculated with yeast,after which the yeast cells are killed,is: (in $\%$)

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