Microorganisms in Food Production

Yes, it is correct. Alcohol and carbon dioxide are formed at the end of anaerobic respiration.

Aerobic respiration produces more usable chemical energy than fermentation because fermentation involves partial oxidation of food.

This option is correct because microbial hydantoinase (HYD) is used for the commercial production of optically pure D- or L-active amino acids in biocatalysis. It has also been used for the production of D-amino acid intermediate compounds through stereospecific hydrolysis of chemically synthesised cyclic hydantoins. It is obtained from Flavobacterium ammoniagenes.

This option is correct because Streptococcus thermophilus is found in fermented milk products and is generally used in the production of yogurt.

This option is correct because various strains of Aspergillus niger are used in the industrial preparation of 3-carboxy-3-hydroxypentane-1,5-dioic acid and dextronic acid.

Fermentation is the anaerobic breakdown of glucose by yeast and some bacteria, producing ethanol and CO2. Glycolysis is only the first step, while the Krebs' cycle requires oxygen. Pasteurisation is a heat treatment process to kill microbes, not a metabolic process.

During fermentation, yeast converts sugars into ethanol and carbon dioxide gas. In a closed vessel, the CO2 accumulates and creates pressure since it cannot escape. The pressure is from excess CO2, not oxygen (which would actually be consumed in aerobic respiration).

Yeast can produce wine from natural sugars.

This is the correct option. 

Yeast cells undergo anaerobic respiration and convert the grape sugar into alcohol. The process is known as fermentation. Also, they are used in baking industry to raise the volume of the products, but cheese preparation does not need an action of yeast.

During curd formation, milk, sugar and lactose are converted into lactic acid by the action of the bacteria lactobacillus, thereby making curd taste sour.

Fermentation is the metabolic process where yeast or bacteria convert sugars (glucose) into alcohol (ethanol) and carbon dioxide. It is used in brewing, winemaking, and bread-making.

Conversion of sugar into alcohol by the action of microbes is called fermentation.

The milk is fermented by lactobacillus, a bacterium present in curd. 

Fermentation is the metabolic process where yeast or bacteria convert sugars (glucose) into alcohol (ethanol), carbon dioxide, and energy in the absence of oxygen. Nitrogen fixation is converting atmospheric nitrogen to usable forms, moulding is fungal growth, and alcoholism is a medical condition - none describe this biochemical conversion process.