Question

Which vitamin is increases by ‘LAB’ in curd?

• A. Vitamin E
• B. Vitamin C
• C. Vitamin B
• D. Vitamin B₁₂

Answer 1

The Correct Option is D

Lactic Acid Bacteria, including species such as Lactobacillus and Bifidobacterium, play a crucial role in the fermentation process of curd/yogurt. During fermentation, these bacteria produce enzymes that help convert lactose (milk sugar) into lactic acid. This process of acidification gives curd its characteristic tangy taste and thick texture.
Apart from lactic acid production, LAB can also synthesize certain vitamins, including Vitamin B₁₂. Vitamin B₁₂ is a complex and important nutrient that is naturally produced by certain bacteria and archaea. In the case of curd fermentation, specific strains of LAB can contribute to the production of Vitamin B₁₂, increasing its levels in the final product.
It's important to note that the Vitamin B₁₂ content in curd can vary depending on the specific bacterial strains used for fermentation, the processing methods, and the initial ingredients. Nonetheless, LAB fermentation can potentially increase the Vitamin B₁₂ content in curd.

Answer 2

The fermentation process involved in making curd, or yogurt, utilizes beneficial bacteria known as Lactic Acid Bacteria (LAB). These bacteria not only contribute to the taste and texture of the curd, but also enhance its nutritional value.

Specifically, LAB fermentation is known to increase the levels of certain B vitamins in curd. The most notable vitamin that is significantly increased by LAB activity is:

Vitamin B12 (Cobalamin) 

While LAB may also contribute to slight increases in other B vitamins like folate (B9) and riboflavin (B2), the most substantial increase is typically observed for Vitamin B12. Therefore, curd can be a particularly valuable source of Vitamin B12, especially for individuals who follow vegetarian diets.