Multiple choice: 1. Some microbes help preserve food during food fermentations b

Question

Multiple choice:

1. Some microbes help preserve food during food fermentations because

a. they produce EPS that excludes oxygen from the food

b. they remove vitamins from the food

c. their waste products are growth inhibitory to other microbes

d. they decrease the protein content of the food

e. they are unable to grow in food

2. Which of these is NOT a product of lactic acid bacteria

a. sauerkraut

b. kimchi

c. cheese

d. fish sauce

e. vinegar

3. During beer fermentation,the malting step is needed to

a. prevent growth of other microbes besides yease

b. remove maltose that could be used by lactic acid bacteria

c. provide ethanol that the yeast need to grow

d. make plant nutrients in the seeds (barley) available to the yeast

e. ensure that the hops flavors are not overwhelming

4. During cheese production, lactic acid fermenters grow on nutrients in the milk. How does this transform the initial food product (the milk)?

a.degradation of milk protein cause the whey to perticipate out from the solution

b. removal of lactose changes the density of the milk and it is unstable

c. large quantities of end products are produced and the pH pf the milk decreases, helping milk proteins precipitate

d. the bacterial cells stabalize the milk and help it stay liquid longer

e. none of the above

5. Microbial growth during cheese production is important for

a. changing the pH of the milk

b. producing flavor compounds

c. producing rennet enzyme

d. a and b

e. b and c

Fill in the blanks.

1. Acetic acid bacteria grow by oxidation of ethanol, with ____________ as the electron acceptor.

Explanation / Answer

1) c - microbial food culture preserve food through formation of inhibitory metobolites such as organic acids

2) e - Vinegar is liquid mainly contains aceti acid

3) b - to precipitate out undersirable proteins tannins and carbohydrates

4) c

5) a and c - During cheese making lowering the pH prior to renne addition . The metabolism of the starter cultures contribute desirable flavor compounds

Fill in the blank

1) NADH

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