question_answer 16)

    The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is (a) vitamin-C                      (b) vitamin-D                     (c) vitamin-B12                   (d) vitamin-E

Answer:

                    (c) Microorganisms such as Lactobacillus and others commonly called Lactic Acid Bacteria (LAB) grow it milk and convert into curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculums or starter contain millions of LAB, which at suitable temperature multiply, thus, converting milk to curd, which also improves its nutritional quality by increasing vitamin-B12 Note In our stomach, the LAB play other options are not related with LAB bacteria beneficial role in checking disease causing microbes.