Question

The conversion of milk into curd by LAB increases the nutritional value by producing ________.

• A. Vitamin A
• B. Vitamin B$_{12}$
• C. Vitamin C
• D. Vitamin D

Hint:

This is a direct and very frequently asked standard textbook line. LAB primarily increases Vitamin B$_{12}$ and also functionally checks disease-causing microbes in the stomach.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept: Lactic Acid Bacteria (LAB), such as Lactobacillus, are extensively used industrially and domestically to convert milk into curd.
Step 2: Key Formula or Approach: Recall the specific nutritional enhancement (vitamin synthesis) associated with the lactic acid fermentation process of milk.
Step 3: Detailed Explanation: During the fermentation process, LAB produce lactic acid which coagulates and partially digests the complex milk proteins, transforming liquid milk into semi-solid curd.
A highly beneficial metabolic side effect of this microbial growth is a significant enhancement in the overall nutritional quality of the product.
Specifically, LAB actively synthesize and significantly increase the concentration of Vitamin B$_{12}$ in the curd compared to the original raw milk.
Vitamin B$_{12}$ (Cobalamin) is a crucial nutrient required for nerve tissue health, optimal brain function, and the production of red blood cells.
Step 4: Final Answer: The correct option is (2).