Biology

Microorganisms in Food Production

1,086 Questions

Microorganisms play a vital role in food production through processes like fermentation and bioprocessing. Questions on this topic cover the use of yeast, bacteria, and industrial microbiology. These concepts are important for science sections in various competitive exams.

Alcoholic fermentationDairy beverage productionIndustrial ethanol preparationCitric acid productionBiodigester temperature

Microorganisms in Food Production Questions

Multiple choice

________ are synthesized by Aspergillus, Penicillium, while yeasts are used to prepare proteins.

  1. Fats

  2. Minerals

  3. Carbohydrates

  4. Acids
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Certain species of Aspergillus and Penicillium are utilized in industrial microbiology to produce microbial fats or lipids. Conversely, yeasts are frequently cultivated as a source of single-cell protein (SCP). This distinction highlights the diverse industrial applications of different fungi.

Multiple choice

Directions: The following question consists of six sentences. The first sentence (S1) and final sentence (S6) are given in the beginning. The middle four sentences in each have been jumbled up. They are labeled P, Q, R and S. You are to find the correct sequence of the four sentences.S1: Nowadays we pay a great deal of attention to pure air, open windows and garden cities. S6: Pasteurised milk is milk which has been treated in this way. P: Another useful discovery of Pasteur's was the process, now called, pasteurization. Q: Pasteur was one of the first to show how necessary all these are if we are to fight against germs and disease. R: Pasteur helped them by showing that by heating win or milk to a temperature of 60 degree Centrigrade, the germs were made harmless. S: Some wine-growers were troubled by a germ which has turned their win sour.

  1. R - S -P - Q

  2. Q- P - S - R

  3. R - P - S - Q

  4. Q- S - P - R
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

S1 mentions hygiene. Q links this to Pasteur's work. P introduces pasteurization. S describes the wine-grower problem. R explains the heating process, leading to S6.

Multiple choice

If a paste of rice or wheat flour is left overnight in the kitchen, its volume increases significantly because of _______.

  1. The aromatic air of the kitchen

  2. Bacterial growth

  3. Swelling of starch particles in the flour due to absorption of water and air

  4. The release of carbon dioxide due to the activity of yeast
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

The fermentation process carried out by yeast releases carbon dioxide gas. This gas gets trapped in the dough, causing it to rise and increase in volume.

Multiple choice

Which of the following activities is not performed by microorganisms?

  1. Decomposition of dead and waste materials

  2. Preparation of medicines, vaccines, etc.

  3. Decomposition of plastic bags, plastic bottles, plastic toys, etc.

  4. Preparation of breads, pastries, cakes, wines and alcohol
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Microorganisms decompose dead organic matter. These are used in the preparation of medicines and also in the baking industry. Plastic goods are non-biodegradable and cannot be acted upon by microorganisms.

Multiple choice

What is the science of fermentation known as?

  1. Brewing

  2. Zymology

  3. Oenology

  4. Zymase

  5. Botulism
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy.

Multiple choice

Match the entries in List - I (Microbe) with that in List - II (Fermentation end products) and select the correct answer.

 
List - I
List - II
P. Enterobacter 1. Ethanol, lactic acid, formic acid, butanediol, acetoin, CO2 and H2
Q. Clostridium 2. Ethanol and CO2
R. Saccharomyces 3. Butanol, acetone, isopropyl alcohol and CO2

  1. P - 1, Q - 2, R - 3

  2. P - 1, Q - 3, R - 2

  3. P - 2, Q - 1, R - 3

  4. P - 2, Q - 3, R - 1

  5. P - 3, Q - 1, R - 2
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Enterobacter yields ethanol, lactic acid, formic acid, butanediol, acetoin, CO2 and H2 as fermentation end product. Clostridium yields butanol, acetone, isopropyl alcohol and CO2 as fermentation end product. Saccharomyces yields ethanol and CO2 as fermentation end products.

Multiple choice

The gas evolved during fermentation of a sugar solution is

  1. sulphur dioxide

  2. carbon monoxide

  3. carbon dioxide

  4. methane
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

During the fermentation of sugar by yeast, the sugar is converted into ethanol and carbon dioxide gas. The release of carbon dioxide is what causes the bubbling observed in the process.

Multiple choice

During fermentation of sugar, the chief compound formed is

  1. methyl alcohol

  2. ethyl alcohol

  3. acetic acid

  4. ethylene
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In the case of sugar, yeast enzymes convert glucose into ethyl alcohol and carbon dioxide.