Curd is formed from milk by the action of

Question

Accepted Answer

A. {'text': 'Lactic acid bacteria (Lactobacillus)', 'label': 'A'}

1. Curd formation is a microbial fermentation of milk.
2. NCERT names Lactobacillus and related lactic acid bacteria (LAB) as the agents.
3. They produce lactic acid that coagulates milk protein and gives the sour taste.
4. Vitamin B₁₂ content also increases during LAB fermentation.
_Source: NCERT Class 12 Biology, Ch 8 "Microbes in Human Welfare", §8.1_

Answer

{'text': 'Yeast (Saccharomyces cerevisiae)', 'label': 'B'}

Answer

{'text': 'Rhizobium', 'label': 'C'}

Answer

{'text': 'Streptococcus', 'label': 'D'}