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The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is

Microbes in Human Welfare

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16/01/2022 6:41 pm

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Shilpi98

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The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is

(a) Vitamin C

(b) Vitamin D

(d) Vitamin E

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16/01/2022 6:43 pm

Riya08

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Correct answer: (c) Vitamin B₁₂

Explanation:

The vitamin B₁₂ content increases following the conversion of milk into curd by lactic acid bacteria (LAB).

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