Role of LAB — Prelims Questions

Which of the following is the primary product of lactic acid fermentation by Lactic Acid Bacteria (LAB) in milk?

Which of the following is NOT a benefit of using Lactic Acid Bacteria (LAB) in household food processing?

The coagulation of milk proteins (casein) during curd formation is primarily due to the action of:

Which of the following pairs of fermented food and its primary microbial agent is INCORRECTLY matched?

Which of the following statements best describes the 'probiotic' effect of some Lactic Acid Bacteria?

In the context of dosa batter fermentation, what is the primary role of Lactic Acid Bacteria (LAB) compared to yeast?