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Lactobacillus casei is the bacterium present in curd. It produces lactic acid, which in turn reduces the pH and coagulates milk proteins (primarily casein) forming curd.
Wiki User
∙ 11y ago
Wiki User
∙ 12y agoLacto Bacillus
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What is the role of microorganism in the making of curd?
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What is useful types of microorganism?
Type your answer here... What is useful of a microorganism
Why it is useful to study microorganisms in the laboratory and not in natural habitats?
diversity of microorganism in nature very important because it is useful to study of different diseases habitate foodchain
Which type of bacteria are present in curd either gram plus ve or gram -ve bacteria?
The bacteria present in curd are primarily Gram-positive bacteria. These include species like Lactobacillus acidophilus and Streptococcus thermophilus. Gram-negative bacteria are not typically found in curd as the fermentation process favors the growth of Gram-positive bacteria.
How is a protist microorganism different from a virus microorganism?
a virus is not a microorganism
What is the microorganism found in curd?
Bioremediation microbes
What is the role of microorganism in the making of curd?
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How milk turns curd?
Due to process fermentation of microorganism the milk turns into curd.
What is useful types of microorganism?
Type your answer here... What is useful of a microorganism
What microorganism isn't useful?
Viruses and some bacteria aren't useful.
How do useful microorganism help us?
pathogen
Is lactobacillus casei present in curd?
no ........casien is present in milk
What acid is present in curd 1 acetic acid 2 oxalic acid 3 tartaric acid?
curd contains lactic acid. I am not sure if any of these other acids are present.
What is the name of the microorganism present in beer?
i think its yeast
Information and pictures of groups of microorganism that are harmful and useful to us?
tintre
How micro organisms useful to man in its body?
the microorganism are used for digestion in our body
Why is curd kept at room temperature to settle?
It is kept at room temperature because the bacteria present in the curd starts reacting at room temperature.
