Q. Which of the following are everyday applications of biotechnology in food processing?- Use of yeast in bread making
- Use of Saccharomyces cerevisiae in alcoholic fermentation
- Use of lactic acid bacteria in curd preparation
Select the correct option from the codes given below:
Answer:
1, 2 and 3
Notes: Yeast, specifically
Saccharomyces cerevisiae, is widely used in bread making for dough fermentation and in alcoholic fermentation for beverages. Lactic acid bacteria are essential for converting milk into curd, enhancing texture and probiotic value. All three are common biotechnological practices in food processing, making all statements correct.