Chapter 1: Introduction to Fermentation & Food Fermentation

1. What is the main goal of food fermentation?

• a) Destroy nutrients
• b) Promote spoilage
• c) Enhance shelf life and avor
• d) Remove toxins
Answer: c
2. Which of the following is not a product of microbial fermentation?
• a) Alcohol
• b) Acids
• c) Plastics
• d) Texture compounds
Answer: c
3. Which raw material is not commonly used in food fermentation?
• a) Milk
• b) Metal
• c) Cereal grains
• d) Vegetables
Answer: b
4. The ideal microorganisms for fermentation:
• a) Should be antagonistic
• b) Should be neutral in interaction
• c) Should act synergistically
• d) Should avoid nutrient use
Answer: c
5. Which factor is not critical for fermentation environment?
• a) Light
• b) Temperature
• c) pH
• d) Nutrients
Answer: a
6. Natural fermentation relies on:
• a) Sterile starting material
• b) Added probiotics
• c) Existing micro ora
• d) Heat-treated material
Answer: c
7. Disadvantage of natural fermentation:
• a) Uniformity of product
• b) Low cost
• c) Product failure risk
• d) Absence of avor
Answer: c
8. What is “back slopping”?
• a) Adding acid to food
• b) Heating food
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• c) Adding previous batch to new batch
• d) Drying the food
Answer: c
9. Controlled fermentation uses:
• a) Wild strains
• b) Spoiled food
• c) Starter cultures
• d) Freezing
Answer: c
10. In which phase do microbes grow exponentially?
• a) Lag phase
• b) Exponential phase
• c) Stationary phase
• d) Death phase
Answer: b
11. Which is a fermented dairy product?
• a) Milk
• b) Butter
• c) Yogurt
• d) Ice cream
Answer: c
12. What does “inoculation” refer to in fermentation?
• a) Cooling the product
• b) Adding bacteria to milk
• c) Removing acid
• d) Filtering yogurt
Answer: b
13. Yogurt bacteria include:
• a) Salmonella and Shigella
• b) L. acidophilus and S. thermophilus
• c) B. subtilis and E. coli
• d) L. monocytogenes and P. aeruginosa
Answer: b
14. High temperature yogurt is fermented at:
• a) 25°C
• b) 30°C
• c) 42°C
• d) 50°C
Answer: c
15. The main acid in yogurt:
• a) Citric acid
• b) Acetic acid
• c) Butyric acid
• d) Lactic acid
Answer: d
16. Yogurt texture is improved by:
• a) Sugar addition
• b) Exopolysaccharides
• c) Milk fat only
• d) Colorants
Answer: b
17. Probiotics added to yogurt:
• a) Reduce avor
• b) Promote gut health
• c) Kill bacteria
• d) Prevent fermentation
Answer: b
18. Yogurt aroma compounds include:
• a) Sulfates and nitrates
• b) Acetaldehyde and diacetyl
• c) Sodium and potassium
• d) Ethylene and methane
Answer: b
19. Proteolysis in yogurt:
• a) Kills bacteria
• b) Produces vitamins
• c) Breaks proteins into amino acids
• d) Raises pH
Answer: c
20. Bioactive peptides:
• a) Cause diseases
• b) Are avoring agents
• c) Have physiological effects
• d) Are preservatives
Answer: c
21. Cheese is made by coagulating:
• a) Fat
• b) Lactose
• c) Casein
• d) Sugar
Answer: c
22. Ice cream with probiotics can:
• a) Improve skin health
• b) Cause cavities
• c) Reduce harmful gut bacteria
• d) Eliminate proteins
Answer: c
23. Composition of cow milk contains highest:
• a) Ash
• b) Casein
• c) Fat
• d) Lactose
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Answer: d
24. The starter culture in dairy fermentation must:
• a) Be pathogenic
• b) Be inactive
• c) Grow rapidly
• d) Be anaerobic only
Answer: c
25. Which vitamin is abundant in yogurt?
• a) Vitamin D
• b) Vitamin C
• c) B vitamins
• d) Vitamin E
Answer: c
26. L. bulgaricus has more ______ activity than S. thermophilus.
• a) Antibacterial
• b) Proteolytic
• c) Acidic
• d) Oxidative
Answer: b
27. Fermented dairy products include:
• a) Cheese and yogurt
• b) Butter and cream
• c) Milk and ice
• d) Vinegar and pickles
Answer: a
28. Functional food:
• a) Only provides calories
• b) Has no biological effects
• c) Offers health bene ts beyond nutrition
• d) Is a marketing term
Answer: c
29. The fermentation of milk by bacteria results in:
• a) Increased sugar
• b) Gas formation
• c) Acid production
• d) Protein destruction
Answer: c
30. The incubation period in yogurt production is:
• a) The avor development time
• b) The time when freezing occurs
• c) Time needed for bacteria to grow and ferment
• d) Time for chemical additives to react
Answer: c
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