Microorganisms in Food Production

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.

Spirulina is the organism, which produces single cell protein.

Saccharomyces cerevisiae or yeast is extensively used in the baking industry to make the dough rise by fermentation.

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

Correct answer. Nucleic acid based detection systems were greatly improved following the development of the polymerase improved following the development of the polymerase chain reaction (PCR). PCR is able to detect pathogens by targeting their genetic material (RNA/DNA). Real time PCR (RT-PCR) is used to combine amplification, detection and quantification in a single step for RNA as target. Immunocapture PCR (IC-PCR) is used to combine the advantages of serology and is a very sensitive method of detection the diseases by targeting both DNA and RNA as genetic material. Multiplex PCR (IC-RT-PCR) allows for simultaneous and sensitive detection of different DNA and RNA as genetic material in the detection of plant diseases in a single reaction.

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.

Yeast (Saccharomyces cerevisiae) is a fungus used in baking because it ferments sugars present in dough, producing carbon dioxide gas that makes the bread rise and become fluffy. Rhizopus is a mold that causes rotting, green algae are photosynthetic organisms not used in baking, and Penicillium is used for antibiotic production, not baking.

Lactobacillus is the bacteria that converts milk into curd (yogurt) by fermenting lactose (milk sugar) into lactic acid. This acid causes milk proteins to coagulate, forming curd. Mycobacterium causes TB, Salmonella causes food poisoning, and Penicillium is a fungus used for antibiotic production.