𝘾𝙝𝙖𝙥𝙩𝙚𝙧 - 𝙈𝙞𝙘𝙧𝙤𝙗𝙚𝙨 𝙞𝙣 𝙝𝙪𝙢𝙖𝙣 𝙬𝙚𝙡𝙛𝙖𝙧𝙚❤️
1.curd also known as lactobacillus or lactic acid bacteria(LAB) with high nutritional quality by increasing vitamin B12.
2.large holes in Swiss cheese are due to production of a large amount of CO2 by bacteria named 𝙥𝙧𝙤𝙥𝙞𝙤𝙣𝙞𝙗𝙖𝙘𝙩𝙚𝙧𝙞𝙪𝙢 𝙨𝙜𝙖𝙧𝙢𝙖𝙣𝙞𝙞.
3.camemcert cheese(soft) - penicillium camemberti
4.Roquefort cheese( semi-hard) -penicillium Roqueforti
5.Baker's yeast- Saccharomyces cerevisiae.
6.'Toddy' prepared from sap of palms by fermentation.
7.yeast fermentation are
a) Beer- produced from hordeum vulgare and alcohal content is 3-6%
b) Wine - from grapes and alcohol amount is 10-20%
c) brands - distillation of wine and alcohol amount is 60-70%
d) Tum prodced from molasses of sugarcane and alcohol amount is 40%
8.penicillin was the first antibiotic by 𝘼𝙡𝙚𝙭𝙖𝙣𝙙𝙚𝙧 𝙁𝙡𝙚𝙢𝙞𝙣𝙜.
9. The bottle juice was cleared by 𝙥𝙚𝙘𝙩𝙞𝙣𝙖𝙨𝙚 𝙖𝙣𝙙 𝙥𝙧𝙤𝙩𝙚𝙖𝙨𝙚.
10. Streptokinase (by Bacterium streptococcus)- clot buster
11.Cyclosporin A ( by fungus trichiderma polysporum) - immunosuppressive agent
12.Statins (by yeast monascus purpureus) - blood cholesterol lowering agent.
13.𝘽𝙞𝙤𝙥𝙚𝙨𝙩𝙞𝙘𝙞𝙙𝙚- those biological agents that are used for control of weeds, insects,pathogens by viruses, bacteria, fungi, protozoa
14. 𝘽𝙖𝙘𝙪𝙡𝙤𝙫𝙞𝙧𝙪𝙨𝙚𝙨 used as biological agents are in the genus nucleopolyhedrovirus.
15. 𝘽𝙞𝙤𝙛𝙚𝙧𝙩𝙞𝙡𝙞𝙯𝙚𝙧𝙨- organisms that are enrich the nutrient quality of soil by bacteria, fungi, cyanobacteria.
16 .in 𝘽𝙞𝙤(𝙜𝙤𝙗𝙖𝙧) 𝙜𝙖𝙨 - 𝙢𝙚𝙩𝙝𝙖𝙣𝙚(50-70%), 𝘾𝙊2(30-40%), 𝙩𝙧𝙖𝙘𝙚𝙨 𝙤𝙛 𝙝𝙮𝙙𝙧𝙤𝙜𝙚𝙣, 𝙣𝙞𝙩𝙧𝙤𝙜𝙚𝙣, 𝙝𝙮𝙙𝙧𝙤𝙜𝙚𝙣 𝙨𝙪𝙡𝙥𝙝𝙞𝙙𝙚.
