FERMENTATION TECHNOLOGY - MCQ

Multiple Choice Questions (MCQs)

1. Which microorganism is most commonly used in the fermentation of yogurt?
   a) Saccharomyces cerevisiae
   b) Lactobacillus bulgaricus
   c) Aspergillus oryzae
   d) Rhizopus oligosporus
   Answer: b) Lactobacillus bulgaricus

2. What is the primary function of fermentation in food production?
   a) Increase protein content
   b) Preserve food and enhance flavor
   c) Reduce moisture content
   d) Improve food color
   Answer: b) Preserve food and enhance flavor

3. Which fermented product is made from soybeans and fungi?
   a) Sauerkraut
   b) Tempeh
   c) Kimchi
   d) Kefir
   Answer: b) Tempeh

4. Which microorganism is used in bread-making to produce carbon dioxide?
   a) Lactobacillus
   b) Saccharomyces cerevisiae
   c) Penicillium
   d) Clostridium botulinum
   Answer: b) Saccharomyces cerevisiae

5. What is the main byproduct of lactic acid fermentation?
   a) Alcohol
   b) Lactic acid
   c) Acetic acid
   d) Carbon monoxide
   Answer: b) Lactic acid

6. Which of the following is a traditional Japanese fermented soybean paste?
   a) Miso
   b) Kimchi
   c) Natto
   d) Sauerkraut
   Answer: a) Miso

7. What type of fermentation occurs in the production of beer and wine?
   a) Lactic acid fermentation
   b) Acetic acid fermentation
   c) Alcoholic fermentation
   d) Propionic acid fermentation
   Answer: c) Alcoholic fermentation

8. Which of the following is NOT a fermented dairy product?
   a) Yogurt
   b) Cheese
   c) Kefir
   d) Butter
   Answer: d) Butter

9. Which of these is an example of an acetic acid fermentation product?
   a) Wine
   b) Beer
   c) Vinegar
   d) Kombucha
   Answer: c) Vinegar

10. Which bacteria is commonly used in the fermentation of pickles?
    a) Bacillus subtilis
    b) Streptococcus thermophilus
    c) Lactobacillus plantarum
    d) Clostridium perfringens
    Answer: c) Lactobacillus plantarum