Microorganisms in Food Production

Barley seeds are germination to produce beer through fermentation.

• Halophiles are the prokaryotes that can be aerobic or anaerobic. 
• The phototropic anaerobic halophiles can trap solar energy for the synthesis of ATP i.e Adenosine Triphosphate with the help of ATP synthase enzyme. ATP is also known as the energy currency of a cell.
• The correct answer is C.

Bacteriorhodopsin is a light-driven proton pump found in the purple membrane of Halobacterium, which is often associated with the red coloration of salt lakes.

Biodiesel is a type of fuel produced from vegetable oils and animal fats. It is biodegradable and produces fewer air pollutants than petroleum-based diesel. Glycerin is a major byproduct in the process of biodiesel manufacturing.  This crude glycerine can be refined into a pure form and then be used in food, pharmaceutical and cosmetics industries. Thus the correct answer is option B.

Mucor mucedo reproduces asexually. When erect hyphal sporangiophores are formed. The tip of the sporangiophore swells to form a globose sporangium that contains uninucleate, haploid sporangiospores. 

Fermentation is a process of anaerobic respiration that converts sugar to acids, gasses or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The food processing industry depends on this phenomenon for deriving a variety of edible products and beverages. As viruses are the acellular organism, they do not follow respiration. Protista are the eukaryotic unicellular and respire like animals. Thus, the correct answer is option D.

• Clostridium butylicum - lactic acid is a wrong match of a microbe and its industrial product because Clostridium butylicum forms butyric acid.
• So, the correct answer is 'butyric acid'.

Microorganisms are used in brewing, wine-making, baking, pickling and other food-making processes. They are also used to control the fermentation process in the production of cultured dairy products such as yogurt and cheese. The cultures also provide flavour and aroma, and inhibit undesirable organisms. Microbes are used in the biological treatment of sewage and industrial waste effluents. Microbes are used in fermentation to produce ethanol.

Retting is a process employing the action of microorganisms and moisture on plants to dissolve or rot away much of the cellular tissues and pectins surrounding bast fibre bundles and so facilitating separation of the fibre from the stem. Butyric acid bacteria helps in the retting of jute fibre.

Mycoderma aceti is an aerobic acetic acid bacterium that converts ethanol into acetic acid in presence of oxygen. The ethanol is first aerobically fermented into acetaldehyde which is then oxidized into acetic acid. The Mycoderma aceti present in wine and in the surrounding air produce acetic acid (vinegar) which imparts sour taste to the wine. The requirement of oxygen for the process. Heat exposure renders the bacteria inactive and acetic acid production is stopped. Long term exposure to UV light affect the phenolic and ester component of wine and render it tasteless; since acetic acid formation is not affected by light, wine is not turned sour in light.

Lactobacilli are anaerobic, rod shaped bacteria that produce lactic acid by anaerobic fermentation. They are responsible for digestion of milk sugar lactose into lactic acids at suitable temperatures which in turn add sour taste to milk. 

Mushroom Spawn is simply any substance that has been inoculated with mycelium, the vegetative growth of the fungus. Mycelium a thread like the collection of the cell is to a mushroom-like an apple tree is to an apple.

The sugars in the bread product are converted into carbon dioxide and ethanol as an end product. The carbon dioxide is evolved from the dough when the yeast gets dissolved in water so that it makes the dough lighter.

The residue of sugarcane from which the juice is extracted can be used to prepare Manure.

Lactobacillus delbrueckii is a beneficial bacteria found in the digestive tract. The proper balance of gut flora helps to keep your intestinal walls strong and bad bacteria at bay and can reduce the risk of chronic disease. which are highly adapted to growing on lactose and converting it into lactic acid.