Milk is converted into curd $(yoghurt)$ by biological activity of
Algal cells
Fungal cells
Chloroplasts
Lactobacillus cells
It’s obvious.
Conversion of milk to curd improves its nutritional value by increasing the amount of
Baker's yeast is
Which one of the following is used in the baking of bread
…$A$… released by $LAB$ during growth coagulate and partially digest …$B$…. Here $A$ and $B$ refers to
How are microbes useful in household products ?
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