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 zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

What is the process called due to which idli and dosa makes it fluffy and soft?

  1. Pasteurisation

  2. Fermentation

  3. Vaccination

  4. None
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Saccharomyces cerevisiae is the fungus which is commonly known as baker's yeast. The yeast cells are added to the batter of idli and dosa. The fungus performs anaerobic fermentation. The fungus utilizes the fermentable sugars and convert them to ethanol and carbon dioxide. The carbon dioxide gas causes the dough to rise and become soft and fluffy. The carbon dioxide bubbles gets trapped in the dough and when baking is done, this bubbles break and forms pores. 

Thus, the correct answer is option B. 

Multiple choice zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

Yoghurt is produced with the help of

  1. <p>Lactobacillus bulgaricus</p>

  2. <p>Lactobacillus thermophilus</p>

  3. <p>Streptococcus thermophilus</p>

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

We use microbes or products derived from them everyday. There are various microbes that help us produces so many dairy products. For eg. Yoghurt is produced  commercially with the help of  Lactobacillus bulgaricus and  Streptococcus thermophilus

So, the correct answer is 'Both A and C'

Multiple choice zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

Lactobacillus mediated change of milk to curd occurs due to.

  1. Coagulation and partial digestion of milk fats

  2. Coagulation and partial digestion of milk proteins

  3. Coagulation of milk proteins and complete digestion of milk fats

  4. Coagulation of milk fats and complete digestion of proteins
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Lactobacillus helps in curd formation by coagulating and partially digesting the milk proteins.

Correct answer-B

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

Identify the bacteria that promotes the formation of curd.

  1. Vibrio cholerae

  2. Lactobacillus

  3. Mycobacterium leprae

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

Lactobacillus acts on the lactose of the milk and converts it into lactic acid. The increased acidity causes the milk proteins (casein) to coagulate and form the curd. So, the correct answer is option B.

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

How is the lactic acid fermentation used in milk industry?

  1. To convert milk sugar to lactic acid

  2. Lactic acid coagulate the milk protein casein

  3. Lactic acid coagulate the milk fats

  4. All of the these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
  • Lactobacillus bacteria cause the fermentation of milk in which milk sugar lactose is converted into lactic acid. This produces yoghurt and curd.
  • Lactobacillus is acidophiles which best grow at a pH of 1 to 5.4.
Multiple choice zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

The flour of Idli and Dosa is made by the use of which microbe?

  1. Bacteria

  2. Lactobacillus

  3. Virus

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

The fermentation of the batter for Idli and Dosa is primarily carried out by bacteria, specifically species like Leuconostoc and Streptococcus, which are lactic acid bacteria.

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

Bacteria responsible for fermentation of dairy milk are

  1. Lactobacillus

  2. Hay Bacillus

  3. Acetobacter

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

The most common bacteria responsible for fermentation of dairy milk are Lactobacillus species. Bacteria like Lactococcus and Leuconostoc are also used in production of fermented milk products. Lactobacillus produce lactic acid from lactose by the process of glucose fermentation. This also increases acidity and sours and thickens the milk.

Thus, the correct answer is 'Lactobacillus.'

Multiple choice zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

The fermenting agent of dosa and idli is

  1. Saccharomyces cerevisiae

  2. Leuconostoc mesenteroides

  3. Streptococcus faecalis

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

The fermentation of Idli and Dosa batter is a complex process involving multiple lactic acid bacteria, including Leuconostoc mesenteroides and Streptococcus faecalis.

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 one is not used in the production of Yoghurt?

  1. Streptococcus lactis

  2. Streptococcus thermophilus

  3. Lactobacillus bulgaricus

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

Yoghurt are produced from cultures of Lactobacillus and Streptococcus.Acetobacter aceti has no role in production of yoghurt.

Correct answer-D

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 group is responsible for formation and flavour of yogurt?

  1. Bacillus megathermus and Xanthomonas sp.

  2. Bacillus subtilis and E.coli

  3. Rhizobium meliloti and Azotobacter

  4. Lactobacillus casei and Streptococcus thermophilus
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Lactobacillus and Streptococcus that are capable of lactic acid fermentation are used in the flavouring of yogurt.

Correct answer-D

Multiple choice zoology micro - organisms: a wonderful world commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

Large holes in Swiss cheese are formed due to production of a large amount of ${CO} _{2}$ by

  1. Propionebacterium

  2. Mycobacterium

  3. Saccharomyces

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

Propionibacterium Sharmani or P.Sharmani is the bacterium used for the production of a large amount of CO2 for making large holes in cheese.

so, the correct option is 'Propionibacterium'.