Definition of Fermentation

Q.

Find the names of natural organic acid and their sources.

Q.

Yeast is used in the production of:

1. sugar

2. alcohol

3. hydrochloric acid

4. oxygen

Q.

How curd is different from milk.

Q. Which genera of fungi is used to make ‘Roquefort cheese’ ?

1. Aspergillus
2. Penicillum
3. Saccharomyces
4. Agaricus

Q.

What is LAB?

Q.

Give an example of the non edible or poisonous mushroom, studied by you.

Q.

What is the most eaten fruit in the world?

Q. Name:

(iv) A micro-organism used in the baking industry.

Q. Assertion: In Griffith’s experiment mice were injected by a mixture of heat killed Smooth type bacteria and live Rough type bacteria. Some mice died of pneumonia and their blood contained both live Rough type bacteria and live Smooth type bacteria.
Reason: The dead Smooth type bacteria became alive and caused pneumonia. Griffith named it as transforming principle.

1. Assertion is true but Reason is false
2. Both Assertion and Reason are false
3. Both Assertion and Reason are true but the reason is not the correct explanation of the assertion
4. Both Assertion and Reason are true and the reason is the correct explanation of the assertion

Q.

Which gas is released during the preparation of bread is

1. Nitrogen

2. Oxygen

3. Carbon dioxide

4. Hydrogen

Q.

Name a food product prepared by the action of bacteria.

Q.

What is curing of tea leaves?

Q. Carbon dioxide is a byproduct of the fermentation reaction.

1. True
2. False

Q.

Give examples to prove that microbes release gases during metabolism.

Q.

A fungus that is used in the production of alcohol.

Q. What is the process by which microbes help in making curd, bread dough and idli batter?

1. Sedimentation
2. Fractionation
3. Distillation
4. Fermentation

Q.

Read the following statements and write your answer as true or false.

Egg is a good source of protein, vitamin and carbohydrate.

1. True
2. False

Q. Write the name of bacteria which converts milk to curd.

Q.

How does the bread become spongy?

Q.

What type of bacteria takes part in lactic acid fermentation?

Q.

Which Type Of Fatty Acid Is Most Common In Olive Oil?

Q.

Choose the correct option-

Anaerobic retting of fibres is carried out by-

1. Pseudomonas

2. Clostridium

3. Vibrio

4. Streptomyces

Q.

Microorganisms having optimum temperature for growth below 15°C and cannot grow above 20°C are called

1. None of the these

2. Mesophiles

3. Thermophiles

4. Psychrophiles

Q. What is the process by which microbes help in making curd, bread dough and idli batter?

1. Distillation
2. Fermentation
3. Sedimentation
4. Fractionation

Q. Give an example of the non-edible or poisonous mushroom, studied by you.

Q. Cheese ripening is done by __________-.

1. Penicillium camemberti
2. Gibberella fujikuroi
3. Aspergillus niger
4. Ashby gossypii

Q. Which of the following food items is produced by the fermenting activity of microbes?
A. Milk
B. Dosa
C. Toddy
D. Cheese

1. A and C
2. C and D
3. A, B and C
4. B, C and D

Q.

Citric acid and gallic acid are synthetically prepared from many species of Aspergillus.

1. True
2. False

Q. Bread or idli dough rises because of

1. Grinding
2. Yeast cells
3. Humidity
4. All of the above

Q. Large holes in Swiss cheese are formed due to production of a large amount of ${CO}_2$ by ?

1. Propionibacterium
2. Saccharomyces
3. Penicillium
4. Mycobacterium