Biology

Microorganisms in Food Production

1,120 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

Riboflavin is prepared from

  1. E.Coli

  2. Bacillus megatherium

  3. Clostridium butylicum

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

True, clostridium butylicum produces riboflavin.

Multiple choice

Which of the following is a byproduct of wine making?

  1. Potassium bitartrate

  2. Potassium hydrogen sulphite

  3. Potassium bisulphate

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

Potassium bitartrate, also known as potassium hydrogen tartrate, has formula KC4H5O6. It is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is a potassium acid salt of tartaric acid, a carboxylic acid (the other being potassium tartrate).

Multiple choice

Which of the following organic acid is present in milk?

  1. Citric acid

  2. Lactic acid

  3. Butyric acid

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

Lactic acid is the primary organic acid found in milk, produced by the fermentation of lactose by bacteria. Citric acid is found in citrus fruits, butyric acid in butter, and acetic acid in vinegar.

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

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.