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 biology biotechnology and genetic engineering use of microbes in biotechnology use of microbes in industrial applications useful microorganisms

The new strain of bacteria produced by biotechnology in alcohol industry is.

  1. Escheriachia coil

  2. Sacharomyces cerevisiae

  3. Bacillus subtills

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

Pseudomonas putida is a bacterium that has been developed through biotechnology for applications in the alcohol industry. It can be used for various biotransformations and has applications in industrial fermentation processes. The other options are incorrect: E. coli (typo in option), S. cerevisiae is yeast not bacteria, and B. subtilis is not specifically associated with alcohol industry biotechnology.

Multiple choice botany strategies for enhancement in food production balanced diet food production and microbes plant breeding for food production

The extraction of single cell protein is a

  1. Costly process

  2. Microorganisms are present in very high concentration

  3. Must be hydrated to prevent spoilage

  4. None of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

The extraction and processing of single cell protein is generally considered a costly process due to the need for large-scale bioreactors, downstream processing, and purification.

Multiple choice botany strategies for enhancement in food production balanced diet food production and microbes plant breeding for food production

Substrate used by microorganisms to produce single-cell proteins includes

  1. Methane gas

  2. Industrial wastes

  3. Agricultural wastes

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Microorganisms used for SCP production can utilize various carbon sources, including methane, industrial byproducts, and agricultural wastes, making them highly versatile.

Multiple choice botany strategies for enhancement in food production balanced diet food production and microbes plant breeding for food production

Which microorganism is used for processing of molasses 

  1. Aspergillus

  2. Agaricus

  3. Saccharomyces

  4. Both A and C
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Saccharomyces (yeast) is widely used for fermenting molasses into ethanol. Aspergillus is also used in industrial biotechnology for processing various substrates, making both valid contributors to industrial fermentation processes.

Multiple choice botany strategies for enhancement in food production balanced diet food production and microbes plant breeding for food production

Which of the following is not employed in single cell protein production?

  1. Chlorella

  2. Aspergillus

  3. Clostridium

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

Single cell protein (SCP) production relies on microorganisms like algae (Chlorella, Spirulina), fungi (Aspergillus), and yeast (Saccharomyces). Clostridium is a genus of bacteria primarily known for anaerobic processes like nitrogen fixation or fermentation, not typically for high-yield SCP production.

Multiple choice chemistry introduction to analytical chemistry interpreting a balanced chemical reaction percentage yield stoichiometric calculations

A bacterium can convert xylose to lactic acid with a percent yield of $85$%. What mass of lactic acid would be produced from $50.0\ g$ sample of xylose by this bacterium? (At. mass of xylose$(C _5H _{10}O _5) =150\ g/mol,$ At. of lactic acid$(C _3H _6O _3)=90\ g/mol$).

  1. $58.8\ g$
  2. $85\ g$
  3. $50\ g$
  4. $42.5\ g$
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Percent Yield is the ratio of actual yield of a substance to the theoretical yield.

Percent Yield $= \dfrac{\text{Actual Yield}}{\text{Theoretical Yield}} \times 100$
Given, Theoretical Yield $50\space g,$ Percent Yield $= 85$
So, $(\dfrac{85}{100} \times 50) =$ Actual Yield
$\Rightarrow$ Actual Yield $= 42.5 \space g$

Multiple choice chemistry chemical reactions of organic compounds commercially important alcohols - methanol methanol some commercially important alcohols uses of alcohols

Methanol is now prepared from:

  1. water gas

  2. sugar through fermentation

  3. wood
  4. both $A$ and $B$
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
On an industrial scale, methanol is predominantly produced from natural gas by reforming the gas with steam and then converting and distilling the resulting synthesized gas mixture to create pure methanol. The result is a clear, liquid, organic chemical that is water-soluble and readily biodegradable.
Some methanol can be produced during fermentation, but this is not derived from the ethanol or by carbohydrate oxidation. It is produced in small amounts, either by non-enzymatic reactions or through the reduction of formaldehyde.
Multiple choice zoology introduction to microbiology commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products food production and microorganisms

Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd.
(i) They produce adds that coagulate and partially digest the milk proteins.
(ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB, which at suitable temperature, multiply and convert milk into curd.
(iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin $B _{12}$.
(iv) LAB may result in acidity in the stomach of human beings.
Which of the given statements are correct? 

  1. (i) and (ii)

  2. (ii) and (iii)

  3. (i), (ii) and (iii)

  4. (i), (ii), (iii) and (iv)
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Microbes such as. Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it into curd. During growth, such bacteria produce adds (mainly lactic add) that coagulate and partially digest the milk proteins. A small amount of curd, known as starter, is added to the milk and kept at a suitable temperature, where lactic acid bacteria multiply in millions and converts milk into curd that also improves its nutritional quality by increasing vitamin BI2. It also checks the growth of disease-causing microbes in the stomach.

So, the correct answer is '(i), (ii) and (iii)'

Multiple choice zoology microbes in human welfare commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

 Identify the blank spaces A, B, C and D in the following table and select the correct answer. 

Type of microbe Scientific name Commercial product
Bacterium A Streptokinase
B Aspergillus niger Citric acid
Fungus Trichoderma polysporum C
Bacterium D Butyric acid

  1. A-Streptococcus, B-Fungus, C-Cyclosporin A, D-Clostridium butylicum

  2. A-Clostridium butylicum, B-Streptococcus, C-Fungus, D-Cyclosporin A

  3. A-Streptococcus, B-Yeast, C-Cydosporin A, Dlactobacillus

  4. A-Streptococcus, B-Cyclosporin A, C-Statins, D-Clostridium butylicum
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Strepokinase is obtained from Streptococcus.
Aspergillus is a fungus.
Tricoderma produces cyclosporin A
Butyric acid is obtained from Clostridium butylicum.
So, the correct answer is ' A-Streptococcus, B-Fungus, c-Cyclosporin A, D- Clostridium butylicum.'
Multiple choice zoology microbes in human welfare commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

Select the correct option to fill up the blanks.
(i) _______ are used in detergent formulations and are helpful in removing oily stains from the laundry.
(ii) _______ are ripened by growing Penicillium roqueforti on them.
(iii) ______ are produced without distillation whereas,   are produced by distillation of the fermented broth.
(iv) ______ antibiotic was used to treat American soldiers wounded in world war II.
(v) _______ is also called as kusht rog. 

  1. (i) Lipases, (ii) Camembert cheese, (iii) Whisky and rum, wine and beer, (iv) Penicillin, (v) Leprosy

  2. (I) Lipases, (ii) Roquefort cheese, (iii) Wine and beer, whisky and rum, (iv) Penicillin, (v) Leprosy

  3. (i) Streptokinases, (ii) Roquefort cheese, (iii) Wine and beer, whisky and rum, (iv) Streptomycin, (v) Whooping cough

  4. (i) Amylases, (ii) Swiss cheese, (iii) Whisky and rum, wine and beer, (iv) Penicillin, (v) Diphtheria
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
Lipases are used in detergent formulations and are helpful in removing oily stains from the laundry. Roquefort  are ripened by growing Penicillium roqueforti on them. Wine and beer are produced without distillation whereas, whisky and rum  are produced by distillation of the fermented broth.  Penicillin antibiotic was used to treat American soldiers wounded in world war II.  Leprosy is also called as kusht rog. 
So, the correct option is '(i) lipases, (ii)Roquefort cheese, (iii)Wine and beer, whisky and rum, (iv) Penicillin, (v)Leprosy'
Multiple choice zoology introduction to microbiology commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products food production and microorganisms

Statement 1 : Besides curdling of milk, LAB also improve its nutritional quality by increasing vitamin $B _{12}$.
Statement 2 : LAB, when present in human stomach, check disease causing microbes. 

  1. Both statements 1 and 2 are correct.

  2. Statement 1 is correct but statement 2 is incorrect.

  3. Statement 1 is incorrect but statement 2 is correct.

  4. Both statements 1 and 2 are incorrect.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
LAB improve its nutritional quality by increasing vitamin B$ _12$ besides curdling the milk.
LAB produce myriad beneficial effects for human beings include, alleviation of lactose intolerance, diarrhoea, peptic ulcer, stimulation of immune system, antiallergic effects, antifungal actions and prevention of colon cancer.
So, the correct option is 'Both statements 1 and 2 are correct'
Multiple choice zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

Which of the following food items is produced by the fermenting activity of microbes? 
A. Milk
B. Dosa 
C. Toddy
D. Cheese 

  1. A and C

  2. C and D

  3. A, B and C

  4. B, C and D
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Cheese is one of the oldest milk products prepared with the help of microbes.The curd is separated from liquid part or whey to form cheese. Dosa, Upma are fermented preparation of rice and black gram. The two are allowed to ferment for 3-12 hours with air borne Leuconostoc and Streptococcus species of bacteria. Toddy is a traditional drink of some parts of South India which is made by fermentation of sap of palms.

So, the correct answer is 'B, C and D'.

Multiple choice zoology microbes in human welfare commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

Microorganisms involved in curd formation is

  1. Rhizopus

  2. Lactobacillus

  3. Smut

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

Lactobacillus belongs to the group of bacteria which perform fermentation and convert the sugars into lactic acid in the absence of oxygen. This bacterium is present in the raw milk. This bacterium can also be added to the milk in the form of already synthesized curd. Lactose is the disaccharide sugar present in the milk gets converted to lactic acid. The lactic acid which is produced gives a sour taste and the milk is converted to curd. 

Thus, the correct answer is option B.