Question

Cider is prepared by

A. Action of Lactobacillus on milk.
B. Action of Saccharomyces on apple juice.
C. Action of Saccharomyces on cane sugar.
D. Action of Bacillus on ramie.

Answer 1

Hint: Cider is an alcoholic beverage produced from the fermented juice of apples. Cider is widespread in the United Kingdom (especially the west Country) and the Republic of Ireland.

Complete step-by-step answer:
Cider is also referred to as apple cider. This is an alcoholic product that is made from the fermentation of apples with the yeast Saccharomyces. Fermented apple juice has outstanding nutritional properties because fermentation increases the bioavailability of polyphenols. Following is the formula of apple cider vinegar:

Although Lactobacillus in milk turns it into curd. Lactobacilli grow well in milk and foods produced from milk. They are responsible for the "souring" of milk. Several different strains can be found in milk foods. They are also in the intestinal tracts of babies fed with formula and in the intestinal tracts and vaginas of adults.
Yeasts like Kluyveromyces marxianus, Saccharomyces cerevisiae, and bacteria Zymomonas mobilis are good microbes used most to ferment sugar cane juice and molasses as substrates. Saccharomyces generate alcohol by the fermentation process in cane sugar.
Bacillus is used to bleach ramie fibre. Ramie bast is a type of multipurpose biological material. Selective biodegradation of ramie bast compounds is a major step to partial utilisation of complex polysaccharides. Bacillus subtilis is a type of dominant species with its capacity to degrade ramie bast.


Therefore the correct answer is Option B.
Note: Apple cider vinegar is a fermented juice got from crushed apples. It includes vitamins C, B1, B2, B6, biotin, pectin, folic acid, niacin, and pantothenic acid.