Question 1

Fermentation is a new form of food preservation.

Accepted Answer

Fermentation is an ancient form of food preservation that has been used for thousands of years to extend the shelf life of food and enhance its flavor and nutritional value.

Question 2

Yeasts with acetic acid bacteria act on _____.&#10;A)whiskeys&#10;B)wines&#10;C)breads&#10;D)cacao beans (chocolate)

Accepted Answer

Yeasts with acetic acid bacteria are involved in the fermentation process of cacao beans, which is essential for developing the flavor of chocolate.

Question 3

Cheese making relies on the fermentation of lactose (milk sugar)by lactic acid bacteria.

Accepted Answer

Cheese making involves the use of lactic acid bacteria to ferment lactose in milk, which produces lactic acid and helps to coagulate the proteins in the milk. This is a crucial step in the cheese-making process.

Question 4

Lactic acid bacteria with propionic acid bacteria produces _____.&#10;A)Cooking wine&#10;B)Swiss cheese&#10;C)Cider&#10;D)Blue cheese

Accepted Answer

Propionic acid bacteria are responsible for the characteristic holes in Swiss cheese, and they work in conjunction with lactic acid bacteria during the cheese-making process.

Question 5

Single-celled proteins (SCPs)can be used for _____.&#10;A)animal feed&#10;B)medicinal purposes&#10;C)fermenting alcohol&#10;D)alternative fuels

Accepted Answer

Single-celled proteins (SCP) are a potential source of protein for animal feed as they can be produced quickly and efficiently using microorganisms. While SCPs have potential applications in other fields such as medicine, fermenting alcohol, and alternative fuels, animal feed is currently the most viable and widely researched use.

Question 6

Fermentation allows the growth of microorganisms in order to produce a stable product.

Accepted Answer

Fermentation involves the growth of microorganisms such as yeast, bacteria or fungi in order to produce a desired product such as alcohol, vinegar, or cheese. The microorganisms consume sugars and other nutrients in the raw materials and convert them into a different substance through a metabolic process. This can involve the production of enzymes, organic acids, gases, or alcohols, depending on the type of fermentation and the specific microorganisms involved. The end product of fermentation is often more stable and has a longer shelf life than the raw materials, due to the action of the microorganisms and the chemical changes that occur during fermentation.

Question 7

Biotechnology cannot improve the flavor of food.

Accepted Answer

Biotechnology can be used to improve the flavor of food through genetic modification, fermentation, and other techniques. For example, biotech companies have developed sweeter and more flavorful varieties of fruits and vegetables, as well as yeasts and bacteria for use in the production of cheese, wine, and other foods.

Question 8

Some microorganisms are used for animal feed and human food.

Accepted Answer

Yes, certain microorganisms such as yeast and bacteria are used in animal feed and human food products like bread, cheese, and yogurt.

Question 9

_____ is a concentrated number of the organisms desired to start the fermentation.&#10;A)Yeast byproduct&#10;B)Mold growth&#10;C)A starter culture&#10;D)A glucose tester

Accepted Answer

A starter culture is a concentrated number of the desired organisms that are added to start the fermentation process. It usually contains specific strains of bacteria or yeast that have been selected for their ability to produce desirable flavors, aromas, or textures in the final product. Yeast byproduct and mold growth are not used intentionally in fermentation processes and a glucose tester is not relevant to this concept.

Question 10

Many of the microorganisms that cause spoilage cannot tolerate salt concentrations _____.&#10;A)only up to 1.5 percent&#10;B)above 2.5 percent&#10;C)only below 2.0 percent&#10;D)None of the above

Accepted Answer

Many microorganisms that cause spoilage cannot tolerate high salt concentrations, typically above 2.5 percent. Therefore, adding salt to foods can help prevent spoilage.

Question 11

Biotechnology and its changes to food production has been universally accepted.

Accepted Answer

The answer of Biotechnology and its changes to food production...

Question 12

Sour cream usually has a fat content _____.&#10;A)of more than 33 percent&#10;B)of approximately 10 percent&#10;C)between 12 percent and 30 percent&#10;D)between 5 percent and 10 percent

Accepted Answer

The answer of Sour cream usually has a fat content...

Question 13

Which of the following statements about fermentation microorganisms is correct?&#10;A)Fermented food can be more nutritious than their unfermented original forms.&#10;B)Fermentation microorganisms reduce the vitamins and growth factors in the food.&#10;C)Fermentation microorganisms lock nutrients in indigestible materials within plant cells.&#10;D)Fermentation enzymatically combines polymers into sugars that are indigestible by humans.

Accepted Answer

The answer of Which of the following statements about fermentation...

Question 14

Cheese making relies on the fermentation of _____.&#10;A)dextrose&#10;B)lactose&#10;C)maltose&#10;D)galactose

Accepted Answer

The answer of Cheese making relies on the fermentation of...

Question 15

Microorganisms can become food,and biotechnology changes the way microorganisms are used.

Accepted Answer

The answer of Microorganisms can become food,and biotechnology changes the...

Question 16

The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.&#10;A)genetic engineering&#10;B)biotechnology&#10;C)recombinant DNA technology&#10;D)genetic repurposing

Accepted Answer

The answer of The process of recombining genes bearing a...

Question 17

Salt in a solution is called _____.&#10;A)sodium emulsion&#10;B)saltwater suspension&#10;C)brine&#10;D)saline

Accepted Answer

The answer of Salt in a solution is called _____.&#10;A)sodium...

Question 18

Heat processing under pressure is required to kill microorganisms during the pickling process.

Accepted Answer

The answer of Heat processing under pressure is required to...

Question 19

BST is used in cheese manufacturing.

Accepted Answer

The answer of BST is used in cheese manufacturing....

Question 20

The main benefit of fermentation is that it preserves a product.

Accepted Answer

The answer of The main benefit of fermentation is that...

Deck 13: Fermentation, Microorganisms, and Biotechnology