Q1. The science of fermentation is also known as?

1. Zymology
2. Zymurgy
3. Anthropology
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Fermentation is one of the world’s oldest ways of food preservation. We frequently mention the negative effects of bacteria in food, such as food deterioration. They can, however, be employed as a less expensive and more efficient live worker to generate nutritious food. Fermentation science is also known as zymology or zymurgy.

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Q2. Among the LAB group ___________ species are most commonly used.

1. Lactobacillus
2. Aerococcus
3. Oenococcus
4. Streptococcus

ANSWER: A. Lactobacillus

• Explanation – Lactic acid bacteria (LAB) play an important part in the fermentation of attractive foods. Lactobacillus and Lactococcus species are the most widely used LAB bacteria. These organisms are a group of gram-positive bacteria that are non-spore-forming and lack cytochromes and can produce lactic acid as a primary end result of carbohydrate fermentation in meals. Apart from lactic acid bacteria, acetic acid-producing Acetobacter sp. plays a significant role in fruit and vegetable fermentation.

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Q3.  Which among the following microorganism is only inhibited by lowering P/P0 than 0.65–0.60?

1. Clostridium perfringens
2. Saccharomyces rouxii
3. Staphylococcus aureus
4. Vibrio parahaemolyticus

ANSWER – B. Saccharomyces rouxii

• Explanation: Saccharomyces rouxii is an anosmophilic yeast that can thrive at low moisture levels with a P/P0 of 0.65–0.60. As a result, lowering the aw, i.e. the P/P0 range below 0.65–0.60, is essentially required to stop it from growing. Clostridium perfringens, Vibrioparahaemolyticus, and Staphylococcus aureus are among the bacteria that thrive in warmer temperatures (0.80 & above).

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Q4. Which of the following is not related to instability of foam?

1. Ostwald ripening
2. Drainage
3. Coalescence
4. Aeration

ANSWER: D. Aeration

• Explanation: Foams are subject to three main types of instability: 1. Ostwald ripening (disproportionate), which is the diffusion of gas from small to larger bubbles or to the atmosphere. Gravity causes liquid to drain from and through the foam layer. 3. Coalescence of bubbles as a result of the film between them being unstable. Aeration of dispersion, on the other hand, improves foam stability.

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Q5. An HLB less than _______ favors water in oil emulsions; a value greater than ______ favors oil in water emulsions respectively.

1. 7, 10
2. 10, 7
3. 6, 8
4. 8, 6

ANSWER: C. 6, 8

• Explanation – The hydrophilic-lipophilic balance (HLB) of emulsifiers is a value from 1 to 20 that indicates which inclination is more prominent. In oil emulsions, an HLB value less than 6 prefers water; a value more than 8 favors oil in water emulsions. Wetting agents with a value of 7–9 are considered good.

READ MORE – Food Science & Technology Quiz (21-02-2022)

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