alleryThe puffed-up appearance of dosa/idli batter is due to production of
AO₂ during aerobic fermentation
BCO₂ during bacterial fermentation
CH₂ during hydrolysis
DNH₃ during protein breakdown
Answer & Solution
Correct answer: B. CO₂ during bacterial fermentation
1. Dosa/idli batter is fermented by bacteria naturally present in the flour.
2. Microbial fermentation releases CO₂ gas.
3. The CO₂ gas gets trapped in the batter, causing the puffed-up appearance.
4. Bread dough shows the same phenomenon with baker's yeast producing CO₂.
_Source: syllabus Biology, Ch 8 "Microbes in Human Welfare", §8.1_
Keep practising Microorganisms: Friend and Foe
Browse all Microorganisms: Friend and Foe questions for AP Intermediate 2nd Year, or explore more Science topics.
Related questions
Cyclosporin A, used as an immunosuppressive agent in organ transplant patients, is produceStatins, blood-cholesterol lowering agents, are produced byA common bacterium among the methanogens producing biogas from cattle dung isThe gas biogas is composed predominantly ofWhich yeast is used to ferment cereals and fruit juices to produce ethanol (also used for Penicillin was discovered byThe characteristic large holes in Swiss cheese are due to a large amount of CO₂ produced bCurd is formed from milk by the action of