Q1. _______ also known as tea mushroom, tea fungus or Manchurian mushroom.

1. Kimchi
2. Kombucha
3. Kefir
4. Kanji

ANSWER – B. Kombucha

• Explanation: Kombucha (Medusomyces gisevii), often called tea mushroom, tea fungus, or Manchurian mushroom, is a fermented, gently alcoholic, lightly effervescent, sweetened black or green tea drink. Kombucha is made by fermenting tea with a symbiotic bacterium and yeast culture (SCOBY), often known as a mother or mushroom. The bacterial component nearly often comprises Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid, whereas the yeast component generally includes Saccharomyces cerevisiae, along with additional species (and other acids).

READ MORE – Food Science & Technology Quiz (10-01-2022)

Q2. Nonfermented probiotic dairy foods include?

1. Yogurt
2. Buttermilk
3. Kefir
4. Probiotic ice cream

ANSWER:  D. Probiotic ice cream

• Explanation: Fermented and nonfermented dairy-based probiotic foods can be investigated separately. Fermented milk, Lassi, Acidophilus milk, Bifidusmilk, Acido-whey, different whey-based beverages, Villi, and Kefir are examples of fermented dairy probiotic foods. Probiotic icecreams, which are employed as carrier foods and need the selection of probiotic strains that can tolerate freezing, are examples of non-fermented probiotic dairy foods.

READ MORE – Food Science & Technology Quiz (11-01-2022)

Q3. The role(s) of probiotics bacteria in dairy fermentation is to assist in?

1. the preservation of the milk
2. the production of flavor compounds
3. improving the nutritional value of food
4. All of the above

ANSWER: D. All of the above

• Explanation – The role(s) of probiotic bacteria in dairy fermentations are to help with: I milk preservation by producing lactic acid and possibly antimicrobial compounds; (ii) the production of flavor compounds (e.g. acetaldehyde in yogurt and cheese) and other metabolites (e.g. extracellular polysaccharides) that give a product the organoleptic properties desired by the consumer; and (iii) improving the nutritional value of food, such as the release of free amino acids or the synthesis of vitamins.

READ MORE – Food Science & Technology Quiz (15-01-2022)

Q4. Misso, Natto, and Tempeh are fermented products of _______.

1. Cabbage
2. Soybeans
3. Carrots
4. Beetroot

ANSWER: B. Soybeans

• Explanation: Miso is a traditional Japanese condiment made from fermented soybeans, salt, and koji (the fungus Aspergillus oryzae). Natt is a traditional Japanese dish made from fermented soybeans and Bacillus subtilis var. Natto. Soybeans, specifically natto soybeans, are used to make natto. Tempe, often known as tempeh, is a traditional Indonesian soy product. The fermentation of soybeans, which is inoculated with Rhizopus spp. molds, the most extensively employed filamentous fungus for tempeh productions, is the most important stage in the manufacturing of tempeh.

READ MORE – Food Science & Technology Quiz (17-01-2022)

Q5. ______ is a fermented food prepared from leaves of Rayo-saag, mustard, or cauliflower.

1. Mesu
2. Gundruk
3. Kimchi
4. Gopalkala

ANSWER: B. Gundruk

• Explanation – Gundruk is a fermented dish made with Rayo-saag, mustard, or cauliflower leaves. The leaves are wilted and shredded, lightly crushed, and kept for natural fermentation in earthen jars/containers for 7-10 days, then sun-dried for 3-4 days once fermentation is complete. Lactic acid bacteria, such as Lactobacillus, Leuconostoc, and Pediococcusas, were the most common microbes discovered.

READ MORE – Food Science & Technology Quiz (09-01-2022)

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