The Question is from neet-zoology microbes-in-human-welfare , and it was created by the author T SAILAJA

Question

Which specific bacterial enzyme plays a crucial role in the curd formation during the preparation of yogurt by hydrolyzing milk proteins?

T SAILAJA · Accepted Answer

## CORE INFORMATION
✓ **Answer**: B
## CONCEPT FRAMEWORK
	**Primary Concept**: Enzyme activity in food production
	**Related Topics**: Microbiology, Biochemistry, Food science
	**Prerequisites**: Basic understanding of enzymes and their role in biochemical reactions.
## SOLUTION PATHWAY
**Given Information**:
	Yogurt formation involves the curdling or coagulation of milk.
	This process is driven by the breakdown of milk proteins.
**Method & Steps**:
	1. **Identify the type of reaction**: The breakdown of milk proteins implies a hydrolysis reaction, where proteins are broken down into smaller peptides or amino acids.
		Reasoning: Hydrolysis reactions require specific enzymes.
	2. **Determine the enzyme responsible**: The enzyme responsible for protein hydrolysis is a protease.
		Working: Proteases catalyze the hydrolysis of peptide bonds in proteins.
		Key Point: Other enzymes listed have different functions.
	3. **Match the enzyme to the process**: Protease activity leads to the coagulation of milk, forming the characteristic texture of yogurt.
		Result: Protease is the key enzyme in yogurt formation.
		Verification: The breakdown of proteins by protease alters the milk's structure, leading to curd formation.
## OPTION ANALYSIS
[A] :x: β-galactosidase: This enzyme breaks down lactose (milk sugar) into glucose and galactose. While present in yogurt cultures, it doesn't directly contribute to curd formation.
[B] ✓: Protease: This enzyme breaks down milk proteins (casein), leading to coagulation and curd formation.
[C] :x: Lactase: This enzyme is similar to β-galactosidase and breaks down lactose. It doesn't directly participate in curd formation.
[D] :x: Amylase: This enzyme breaks down starch.  Milk doesn't contain significant starch, so amylase is irrelevant to yogurt production.
## LEARNING AIDS
	**Common Mistakes**:
		1. Confusing lactose breakdown with protein breakdown: Remember that curd formation is due to protein coagulation, not sugar breakdown.
		2. Misunderstanding enzyme specificity: Each enzyme has a specific substrate. Proteases act on proteins, while other enzymes act on different substrates.
	**Quick Tips**:
		1. Associate 'protease' with 'protein': The name itself indicates its function.
		2. Remember yogurt is a 'milk product': The primary component of milk is protein, hence the importance of protease.

T SAILAJA · Answer

β-galactosidase

T SAILAJA · Answer

The correct Option is "Protease"

T SAILAJA · Answer

Lactase

T SAILAJA · Answer

Amylase

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