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

Lactic acid is found in

  1. sour milk

  2. citrus fruits

  3. vinegar

  4. none of these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Lactic acid is the organic acid responsible for the sour taste in fermented dairy products like sour milk or yogurt.

Multiple choice

Shellac is obtained from

  1. agricultural waste

  2. wood distillation

  3. processing of crude oil

  4. the secretion of lac insect
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Shellac is a resin secreted by the female lac insect (Laccifer lacca) on trees in the forests of India and Thailand.

Multiple choice

In yeast, the anaerobic respiration also called as alcoholic fermentation, is the basis of two major processes, ________ and _________.

  1. brewing and baking

  2. brewing and bio-diesel production

  3. baking and bio-diesel production.

  4. none of these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Fermentation process in bread dough depends on the breakdown of the starches in flour, producing carbon dioxide which makes bubbles in the dough. In brewing, alcoholic fermentation is the conversion of sugar into carbon dioxide gas (CO2) and ethyl alcohol.

Multiple choice

Anaerobic respiration of yeast and certain bacteria is termed as

  1. glycolysis

  2. pasteurisation

  3. fermentation

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

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.

Multiple choice

Which of the following statements are not correct about penicillin production?

  1. Penicillin is produced by anaerobic fermentation.
  2. Inoculum preparation for the fermentation medium for penicillin takes place on barley seeds.
  3. Vegetable oil added in the fermentation medium for penicillin, act as source of nutrients.
  4. Penicillin is recovered after fermentation as potassium penicillin.

  1. 1 and 2

  2. 1 and 3

  3. 2 and 3

  4. 2 and 4

  5. 2, 3 and 4
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Penicillin is produced by aerobic fermentation. Vegetable oil, (corn oil or soybean oil) added in the fermentation medium for penicillin, act as an antifoam agent.

Multiple choice

Which of the following statements is/are false? a. Algae can turn alcohol into acetic acid. b. Yeast is used in the baking industry to make bread. c. Microorganisms clean up the atmosphere by decomposing the organic matter of dead plants, animals into harmless and simple substances.

  1. Only a

  2. Only a and b

  3. Only b

  4. Only b and c

  5. Only c
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Algae can turn alcohol into acetic acid, is a false statement. Thus, it is the correct option. Bacteria can turn alcohol into acetic acid.

Multiple choice

In the manufacture of bread, the dough rises because of

  1. the action of heat in the baking process

  2. the capillary action of water in the dough

  3. the evaporation of water used in kneading the dough

  4. the releasing action of carbon dioxide formed during the fermentation process
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Bread dough rises because yeast performs fermentation, which consumes sugars and releases carbon dioxide gas. This gas gets trapped in the dough, causing it to expand.