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 apical dominance auxins and gibberellins growth and development plant growth and development biology

Select the correct one.

  1. Beer produced by distillation of fermented broth

  2. Bottled juices are cleared by protease and pectinase

  3. Methanogens digest cellulose aerobically

  4. Streptokinase is used to lower the blood cholesterol
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Protease and pectinase are enzymes used in the food industry to clarify fruit juices by breaking down cell wall components. Beer is produced by fermentation, not distillation; methanogens are anaerobic; streptokinase is a clot buster, not a cholesterol-lowering agent.

Multiple choice commercial studies biotechnology: general introduction introduction to genetic engineering and production of insulin use of efficient and eco-friendly technology genetics of the future

The typical machine for production of bioproducts through microbia is

  1. Sterilized glassware

  2. Microprojectile

  3. Autoclave

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

Fermenter is an apparatus that maintains optimal conditions for the growth of microorganisms, used in large-scale fermentation and in the commercial production of antibiotics and hormones. 

Therefore, the correct answer is option D.

Multiple choice biology cell biology cell as structural and functional unit introduction to cell biology cell : the basis of life

New cells generate from

  1. Bacterial fermentation.

  2. Regeneration of old cells.

  3. Pre-existing cells.

  4. Abiotic material.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
New cells generate from pre-existing cells. Rudolf Virchow (1985) first explained that cells divide and new cells are formed from pre-existing cells (omnis cellula-e cellula). He modified the hypothesis of Schleiden and Schwann to give cell theory a final shape.
Cell theory now is understood as:
All living organisms are composed of cells and the product of cells.
All cells arise from pre-existing cells.
Multiple choice biology cell biology cell as structural and functional unit introduction to cell biology cell : the basis of life

New cells generate from :

  1. Bacterial fermentation

  2. Regeneration of old cells

  3. Pre-existing cells

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

New cells generate from pre-existing cells. Rudolf Virchow (1985) first explained that cells divide and new cells are formed from pre-existing cells (omnis cellula-e cellula). He modified the hypothesis of Schleiden and Schwann to give cell theory a final shape.
Cell theory now is understood as:

  1. All living organisms are composed of cells and the product of cells.
  2. All cells arise from pre-existing cells.

    Multiple choice biology introduction to microbiology commercial use of microorganism microbes in household and industry food production and microorganisms

    Which of the following microorganisms converts milk into curd ?

    1. Yeast

    2. Aspergillus

    3. Penicillium

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

    Lactobacillus converts milk into curd. It acts on the lactose of the milk and turns it into lactic acid. The increased acidity leads to the coagulation of casein protein of the milk and turns it into curd.

    So, the correct answer is option D.

    Multiple choice biology introduction to microbiology commercial use of microorganism microbes in household and industry food production and microorganisms

    Which of the following is the microbe used in manufacturing vinegar?

    1. Streptococcus thermophilus

    2. Saccharomyces cerevisiae

    3. Acetobacter

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

    The bacteria Acetobacter aceti is involved in the conversion of ethanol formed during fermentation into vinegar. This can happen when Acetobacter bacteria acts on alcoholic beverages such as wine and, therefore, vinegar may also be an undesirable product formed during alcoholic beverage production. 

    Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

    Arrack is fermented

    1. Apple juice

    2. Toddy

    3. Cashewnut thalamus

    4. Grapes
    Reveal answer Fill a bubble to check yourself
    B Correct answer
    Explanation
    Arrack is an alcoholic drink produced by distillation of fermented toddy. Toddy is an alcoholic drink produced from the sap of coconut flowers. The sap is fermented to produce toddy, a traditional drink in south India. Fermented toddy is then distilled to produce arrack. However, Arrack has been banned in India. It has refreshing effects but it is also toxic if consumed in excess amount. It has caused many deaths in different countries.
    So, the correct answer is 'Toddy'. 
    Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

    Select the correct statement.

    1. Acetobacter aceti produces citric acid.

    2. Saccharomyces cerevisiae is used as clot buster.

    3. Penicillium notatum restricts the growth of Staphylococci

    4. Methanogens are found in aerobic conditions.
    Reveal answer Fill a bubble to check yourself
    A Correct answer
    Explanation

    A)Acetobacter aceti produces acetic acid.

    B)Saccharomyces cerevisiae is used as a producer of ethanol.
    C)Penicillium notalum restricts the growth of Staphylococci.
    D)Methanogens are found in aerobic conditions.
    So the correct option is 'Penicillium notalum restricts the growth of Staphylococci'

    Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

    In the process of making bread, the carbohydrates in the flour are fermented by baker's yeast. Which of the following is another product when sugar is transformed into carbon dioxide?

    1. Methanol

    2. Ethanol

    3. Propanol

    4. Butanol
    Reveal answer Fill a bubble to check yourself
    B Correct answer
    Explanation
    Yeast converts sugar present in flour into carbon dioxide and ethyl alcohol. CO2 gas is trapped by gluten proteins in the flour which causes the dough to rise. Fermentation results in a light and airy crumb in bread products.

    So, the correct answer is 'Ethanol'.
    Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

    In process of fermentation of production of wine from grapes which microorganism is used?

    1. Saccharomyces cerevisiae

    2. Aspergillus oryzae

    3. Lactobacillus brevis

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

    The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen, yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation. The most common yeast associated with winemaking is Saccharomyces cerevisiae which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well as its ability to thrive in normal wine pH between 2.8 and 4.


    So, the correct answer is 'Saccharomyces cerevisiae'.