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

Cheese and yoghurt are the products of

  1. dehydration

  2. fermentation

  3. pasteurization

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

Cheese and yogurt are are the products of milk fermentation. Fermentation is oxidation of food in absence of oxygen (Anaerobic respiration). This term was given by 'Pasteur' in 1860.

Multiple choice

The scientific name of bakers yeast is

  1. Aspergillus niger

  2. Acetobacter aceti

  3. Propionibacterium shermanii

  4. Saccharomyces cerevisiae
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

The scientific name of bakers yeast is Saccharomyces cerevisiae.

Multiple choice

End products of fermentation include ethyl alcohol and

  1. H2O

  2. O2 gas

  3. SO2 gas

  4. CO2
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

In brewing, alcoholic fermentation is the conversion of sugar into carbon dioxide gas (CO2) and ethyl alcohol. This process is carried out by yeast cells using a range of enzymes. This is in fact a complex series of conversions, that brings about the conversion of sugar to CO2 and alcohol.

Multiple choice

In fermentation, there is invariably the formation of

  1. ethyl alcohol

  2. methyl alcohol

  3. acetic acid

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

Ethyl alcohol (ethanol) is invariably produced during fermentation processes. This is a defining characteristic of fermentation - the conversion of sugars into ethanol and carbon dioxide by yeast or bacteria. Methyl alcohol and acetic acid are not typical products of standard alcoholic fermentation, and yeast is the agent that produces alcohol, not the product itself.