Microorganisms in Food Production

Microorganisms isolated based on their ability to degrade hydrocarbons often belong to the genus Pseudosmonas. These bacteria have several catabolic pathways and are easily handled and grown in the laboratory. Pseudomonas putida, a Gram-negative proteobacterium, possesses the outstanding ability to tolerate high concentrations of different hydrocarbons.

Beverages of low alcoholic content (less than about 9% alcohol) are fermented from grains and are usually considered to be beers. Wines, on the other hand, are fermented to a higher percentage of alcohol (10 - 18% alcohol) and are usually fermented from fruit juice. Higher levels of alcohol kill or inhibit bacteria stopping spoilage as well as fermentation. Vodka, whiskey, and other alcoholic beverages with alcohol contents well above 20% are produced by distilling alcohol from a yeast-fermented beverage. Many liquors are produced by using distilled alcohol (as high as 95% alcohol) to extract various flavoring materials after which the resulting extract is diluted with water and often sugar to make a flavored alcoholic beverages. Unless the alcoholic content of the resulting beverage is well above 15%, the material will not be stable and may start to ferment or even decay in storage. Hence, most liquors are atleast 20% alcohol.

Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors.

Barley contains the largest amount of enzymes necessary for converting starches to ferment sugars. Barley is commonly used in breads, soups, stews though it is primarily grown as animal fodder and as a source of malt for alcoholic beverages, especially beer.
Thus, the correct answer is option (D), 'Barley'.

Cheese production involves the coagulation of milk proteins (casein). Protease enzymes, specifically rennet (which contains chymosin), are used to break down proteins and curdle the milk.

• The components of lichen include fungi and algae.
• Algae may be cyanobacteria or green algae.
• Cyanobacteria belong to the kingdom monera as they are prokaryotic organisms.
• Green algae belong to Thallophyta of kingdom Plantae.
• Fungi belong to kingdom fungi.
• So the correct answer is " Any of the above".

Algae are photosynthetic organisms, while fungi are saprophytic organisms.

Lactic acid fermentation is the process used by bacteria to convert lactose in milk into lactic acid, which causes the milk to thicken and become yogurt.

Both prokaryotes and eukaryotes have the metabolic machinery to perform fermentation when oxygen is unavailable.

Yeast fermentation (alcoholic fermentation) converts pyruvate into ethanol and carbon dioxide while regenerating NAD+.

Conjugation is the process where bacteria transfer genetic material, often via a pilus. Budding and binary fission are reproductive methods, while fertilization is a process in sexual reproduction of multicellular organisms.

Yeast undergoes alcoholic fermentation under anaerobic conditions, which produces ethanol and carbon dioxide as byproducts.

Lactic acid fermentation is used by human muscle cells for short-term, rapid bursts of energy when oxygen is scarce. For long-term energy demands, the body must rely on aerobic cellular respiration.