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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: - In mangifera indica L, generic epithet is
- After karyogamy followed by meiosis, spores are produced exogenously in
- Winged pollen grains are present in
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Topics: Microbes in Human Welfare
(63)
Subject: Biology
(4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- In mangifera indica L, generic epithet is
- After karyogamy followed by meiosis, spores are produced exogenously in
- Winged pollen grains are present in
- Cytokinin synthesis is maximum in
- Maximum ozone depletion is caused by
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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