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Q4:
Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
Solution :
Initial Theoretical Framework: Microbial Fermentation in Indian Cuisine
The production of traditional Indian foods involves the transformation of raw substrates (cereals and legumes) through controlled microbial action, primarily by lactic acid bacteria (LAB) such as Lactobacillus and Leuconostoc species, as well as various yeasts like Saccharomyces cerevisiae. This biochemical process, known as fermentation, enhances the nutritional profile, digestibility, and organoleptic properties of the food [Per the biochemical principles of food microbiology].
Step 1: Classification of Traditional Foods by Substrate
The following table delineates specific Indian food items categorized by their primary source ingredient and the corresponding microbial intervention.
| Substrate | Food Item | Microbial Action |
|---|---|---|
| Rice (Oryza sativa) | Idli, Dosa | Fermentation by Leuconostoc mesenteroides and Streptococcus faecalis. |
| Bengal Gram (Cicer arietinum) | Dhokla, Khaman | Fermentation by Lactobacillus and yeast species. |
| Wheat (Triticum aestivum) | Bhatura | Fermentation by yeast (Saccharomyces cerevisiae) and coliform bacteria. |
Step 2: Biochemical Mechanism of Fermentation
The microbial transformation occurs via the following pathways:
- Glycolysis & Lactic Acid Production: Bacteria break down carbohydrates present in the batter into lactic acid. This lowers the pH, providing a sour taste and acting as a preservative by inhibiting pathogenic microbial growth [Per the principle of pH-based food preservation].
- COâ‚‚ Liberation: Yeasts (such as S. cerevisiae) perform alcoholic fermentation, releasing carbon dioxide gas ($CO_2$). The trapped gas bubbles cause the batter to "puff up" or rise, which imparts the characteristic porous, light texture to the final cooked product [By the law of anaerobic respiration].
Step 3: Schematic Representation of Fermented Batter Expansion
Step 4: Nutritional Significance
The microbial process yields several health advantages:
- Bioavailability: Microbes synthesize B-group vitamins (specifically $B_{12}$), increasing the nutritional density of the cereal-legume blend [Per the metabolic pathways of Lactobacilli].
- Anti-nutritional Factor Reduction: Fermentation partially breaks down complex proteins and carbohydrates, reducing phytic acid and increasing the availability of minerals such as iron and zinc.
Final Solution: Traditional Indian foods involving microbial fermentation include Idli and Dosa (derived from rice and black gram), Dhokla (derived from Bengal gram flour or besan), and Bhatura (derived from wheat flour). These foods rely on the metabolic activity of lactic acid bacteria and yeasts to achieve their characteristic texture, flavor, and nutritional enhancement.
More Questions from Class 12 Biology Microbes in Human Welfare EXERCISES
- Q1: Bacteria cannot be seen with the naked eyes, but these can be seen with the help of a microscope. If you have to carry a sample from your home to your biology laboratory to demonstrate the presence of microbes with the help of a microscope, which sample would you carry and why?
- Q1: Bacteria cannot be seen with the naked eyes, but these can be seen with the help of a microscope. If you have to carry a sample from your home to your biology laboratory to demonstrate the presence of microbes with the help of a microscope, which sample would you carry and why?
- Q2: Give examples to prove that microbes release gases during metabolism.
- Q2: Give examples to prove that microbes release gases during metabolism.
- Q3: In which food would you find lactic acid bacteria? Mention some of their useful applications.
- Q3: In which food would you find lactic acid bacteria? Mention some of their useful applications.
- Q4: Name some traditional Indian foods made of wheat, rice and Bengal gram (or their products) which involve use of microbes.
- Q5: In which way have microbes played a major role in controlling diseases caused by harmful bacteria?
- Q5: In which way have microbes played a major role in controlling diseases caused by harmful bacteria?
- Q6: Name any two species of fungus, which are used in the production of the antibiotics.
- Q6: Name any two species of fungus, which are used in the production of the antibiotics.
- Q7: What is sewage? In which way can sewage be harmful to us?
- Q7: What is sewage? In which way can sewage be harmful to us?
- Q8: What is the key difference between primary and secondary sewage treatment?
- Q8: What is the key difference between primary and secondary sewage treatment?
- Q9: Do you think microbes can also be used as source of energy? If yes, how?
- Q9: Do you think microbes can also be used as source of energy? If yes, how?
- Q10: Microbes can be used to decrease the use of chemical fertilisers and pesticides. Explain how this can be accomplished.
- Q10: Microbes can be used to decrease the use of chemical fertilisers and pesticides. Explain how this can be accomplished.
- Q11: Three water samples namely river water, untreated sewage water and secondary effluent discharged from a sewage treatment plant were subjected to BOD test. The samples were labelled \(A\), \(B\) and \(C\); but the laboratory attendant did not note which was which. The BOD values of the three samples \(A\), \(B\) and \(C\) were recorded as 20mg/L, 8mg/L and 400mg/L, respectively. Which sample of the water is most polluted? Can you assign the correct label to each assuming the river water is relatively clean?
- Q11: Three water samples namely river water, untreated sewage water and secondary effluent discharged from a sewage treatment plant were subjected to BOD test. The samples were labelled (A), (B) and (C); but the laboratory attendant did not note which was which. The BOD values of the three samples (A), (B) and (C) were recorded as (20mg/L), (8mg/L) and (400mg/L), respectively. Which sample of the water is most polluted? Can you assign the correct label to each assuming the river water is relatively clean?
- Q12: Find out the name of the microbes from which Cyclosporin \(A\) (an immunosuppressive drug) and Statins (blood cholesterol lowering agents) are obtained.
- Q12: Find out the name of the microbes from which Cyclosporin (A) (an immunosuppressive drug) and Statins (blood cholesterol lowering agents) are obtained.
- Q13(a): Find out the role of microbes in the following and discuss it with your teacher. (a) Single cell protein (SCP)
- Q13(a): Find out the role of microbes in the following and discuss it with your teacher. (a) Single cell protein (SCP)
- Q13(b): Find out the role of microbes in the following and discuss it with your teacher. (b) Soil
- Q13(b): Find out the role of microbes in the following and discuss it with your teacher. (b) Soil
- Q14: Arrange the following in the decreasing order (most important first) of their importance, for the welfare of human society. Give reasons for your answer. Biogas, Citric acid, Penicillin and Curd
- Q14: Arrange the following in the decreasing order (most important first) of their importance, for the welfare of human society. Give reasons for your answer. Biogas, Citric acid, Penicillin and Curd
- Q15: How do biofertilisers enrich the fertility of the soil?
- Q15: How do biofertilisers enrich the fertility of the soil?
CBSE Solutions for Class 12 Biology Microbes in Human Welfare
Chapters in CBSE - Class 12 Biology
- Reproduction in Organisms
- Human Reproduction
- Reproductive Health
- Principles of Inheritance and Variation
- Molecular Basis of Inheritance
- Evolution
- Human Health and Disease
- Strategies for Enhancement in Food Production
- Biotechnology: Principles and Processes
- Biotechnology and Its Applications
- Organisms and Populations
- Ecosystem
- Biodiversity and Conservation
- Environmental Issues
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