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Which group is responsible for formation and flavour of yoghurt
Options
(a) Bacillus megathermus and Xanthomanas Species
(b) Bacillus subtlis and E.coli
(c) Lactobacillus casei and Streptococcus thermophilus
(d) Rhizobium meliloti and Azotobacter
Correct Answer:
Lactobacillus casei and Streptococcus thermophilus
Explanation:
No explanation available. Be the first to write the explanation for this question by commenting below.
Related Questions: - The most abundant intracellular cation is:
- The placenta is attached to the developing seeds near the
- The reaction of glycolysis occur in
- Edible part of cauliflower is
- The oxidation of one NADH₂ yields
Topics: Microbes in Human Welfare
(63)
Subject: Biology
(4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- The most abundant intracellular cation is:
- The placenta is attached to the developing seeds near the
- The reaction of glycolysis occur in
- Edible part of cauliflower is
- The oxidation of one NADH₂ yields
Topics: Microbes in Human Welfare (63)
Subject: Biology (4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
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