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

Which one of the following alcoholic drink is produced without distillation?

  1. Wine

  2. Whisky

  3. Rum

  4. Brandy
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Wine is an undistilled product of fruit juice fermentation brought about by yeast. Wine is produced by the normal alcoholic fermentation of fruit juices, especially the grape juice.
Whiskey is a type of distilled alcoholic beverage, generally made from fermented grain mash including barley, corn, rye, and wheat.
One of the most loved alcoholic drink, rum is actually made by using the byproducts of sugarcane or sugarcane juice directly and is then distilled.
Brandy is the distillation product of fermented grape juice (wine) and contains about 40-50% alcohol. 
So the correct answer is option A "wine"
Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

Which among the following alcoholic beverage will be formed by distillation?

  1. Brandy

  2. Wine

  3. Beer

  4. All
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
  • Distillation is the process by which water is removed from a mixture of ethanol and water. During distillation, alcohol and water are separated from each other using the difference in their boiling points.
  • Whisky, brandy and rum are produced by distillation of the fermented broth. 
  • Hence the alcoholic beverage formed by distillation id Brandy.
  • So, the correct answer is 'Brandy'.
Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

Wine turns sour on

  1. Exposure to light

  2. Contamination by aerobic bacteria Acetobacter aceti

  3. Contamination by anaerobic bacteria

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

When a wine bottle is exposed to air, its contents get oxidize. It gets contaminated by aerobic bacteria Acetobacter aceti. This bacteria turn the alcohol in wine into acetic acid. This will turn wine sour and gives it a vinegar taste. 

Thus, the correct answer is 'Contamination by aerobic bacteria Acetobacter aceti.'

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

Fermentation for the industrial production of ethanol is carried out by

  1. Saccharomyces

  2. Lactobacillus

  3. Streptomyces

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

Microbial production of one of the organic feedstocks from plant substances such as molasses is presently used for ethanol production. The commercial production is carried out with Saccha­romyces cerevisiae. Saccharomyces cerevisiae starts producing ethanol at the rate of 10% (v/v) with 10-20g cells dry weight/lit. The reduction in fermentation time is accomplished use of ceil recycling continuously in fermentation.

So the correct answer is 'Saccharomyces'.

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

Microorganism used in fermentation for alcohol is

  1. Lactobacillus

  2. Saccharomyces

  3. Penicllium

  4. Acetobacter
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
Fermentation bacteria are anaerobic, but use organic molecules as their final electron acceptor to produce fermentation end-products. Alcohol fermentation is done by yeast and some kinds of bacteria. Saccharomyces convert sugars in ethyl alcohol and carbon dioxide. Alcoholic fermentation begins after glucose enters the cell. The glucose is broken down into pyruvic acid. This pyruvic acid is then converted to CO2, ethanol, and energy for the cell. Humans have long taken advantage of this process in making bread, beer, and wine.
SO the correct answer is 'Saccharomyces'.
Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

Beer is fermented from

  1. Molasses

  2. Grape

  3. Barley

  4. Wheat
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
Beer is produced from malted barley. It has an alcohol content of about 3-6%. The formation of beer is carried out with the help of brewer's yeast Saccharomyces cerevisiae. The yeast causes fermentation of malted barley (the germinating grains of Barley that have been dried). This results in the formation of ethyl alcohol along with carbon dioxide. It also provides characteristic taste and flavour to beer.
So, the correct answer is 'Barley'.
Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

Brandy is distilled product of fermented

  1. Fruit juice

  2. Molasses

  3. Rice

  4. Barley
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Brandy is produced from the distillation of wine which in turn is produced by fermentation of fruit juices. The alcohol content of Brandy is about 35-60% by volume. Generally grape wine is used for making brandy but fruits like apple, cherries, pears etc. are also used for making wine. Brandy made from these fruits is called fruit brandy. Brandy is generally drunk after dinner. Brandy is often aged to enhance its taste.
So, the correct answer is 'Fruit juice'.
Multiple choice microbiology: organisms in industry option b: biotechnology and bioinformatics biology

Match the columns.

(a) Saccharomyces cerevisiae (i) Production of immunosuppressive agent
(b) Monascus purpureus (ii) Ripening swiss cheese
(c) Trichoderma polysporum (iii) Commercial production of ethanol
(d) Propionibacterium sharmanli (iv) Production of blood cholesterol lowering agents

  1. a-iii, b-iv, c-i, d-ii

  2. a-iv, b-iii, c-ii, d-i

  3. a-iv, b-ii, c-i, d-iii

  4. a-iii, b-i, c-iv, d-ii
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Saccharomyces cerevisiae-Ethanol production

Monascus purpureus-Production of blood cholesterol lowering statins
Trichoderma polysporum-Production of immunosuppressive agent Cyclosporin A
Propionibacterium shermanii-Swiss cheese ripening
Correct answer-A

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

Which among these are produced by distillation of fermented broth?
(a) Whisky
(b) Wine
(c) Beer
(d) Rum
(e) Brandy.

  1. b and c alone

  2. a and b alone

  3. a, d and e alone

  4. c and d alone

  5. a, c and d alone
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Wine and beer are produced without distillation,whereas whisky, brandy and rum are produced with distillation.

Correct answer-C

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

Which, one of the following alcoholic drinks is produced without distillation ?

  1. Wine

  2. Whisky

  3. Rum

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

Wine is the alcoholic drink produced without distillation whereas whisky, rum and brandy are produced by the distillation of the fermented broth. The alcoholic drinks are formed either by distillation or without distillation depending on the type of raw material used for fermentation. 

So, the correct option is 'Option A' .