Q1. Monascus pigment has colors ranging from?

1. Green to blue
2. Grey to Black
3. Black to White
4. Yellow to orange

ANSWER: D. Yellow to orange

• Explanation – Monascus pigment has colors ranging from Yellow to orange. Monascus spp. produces the most well-known and commonly used food coloring pigment, “Monascus.” The hues of this pigment range from yellow to orange. This pigment has been utilized as a food colorant in a variety of foods for many years, primarily in the Far East, such as fish, cheese, drinks, wine, and even sausages. The antibacterial action of Monascus pigment varies depending on the target microorganism and the pigment type.

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

Q2. _______ is also known as 3 hydroxypropionaldehyde (3-HPA).

1. Reuterin
2. Reutericyclin
3. Bacteriocin
4. Nisin

ANSWER: A. Reuterin

• Explanation: Lactobacillus reuteri and other Lactobacillus species produce reuterin, a low-molecular-weight antibacterial molecule. 3 hydroxypropionaldehyde is another name for it (3-HPA). Under anaerobic conditions, it is produced as an intermediate during the conversion of glycerol to 1, 3-propanediol, which is mediated by the coenzyme B12 dependent diol dehydrase. Due to its capacity to suppress DNA synthesis in a wide range of bacteria, including both gram-positive and gram-negative bacteria, protozoa, yeasts, and molds, Reuterin is a broad-spectrum antibiotic.

READ MORE – Food Science & Technology Quiz (25-01-2022)

Q3. The LAB bacteriocins are suitable candidates for use as food preservatives as they are?

1. Easily digestible
2. Inactive against eukaryotic cells
3. Economical
4. All of the above

ANSWER: D. All of the above

• Explanation – Because of the following features, LAB bacteriocins are potential candidates for use as food preservatives: Because of their proteinaceous nature, it is easily digested by gastrointestinal proteolytic enzymes. It is non-toxic to laboratory animals. To people and animals, it is non-immunogenic. When it comes to eukaryotic cells, it’s inactive. Economical, Thermo-resistant, Most Gram (+) bacteria, such as Clostridium botulinum, Enterococcus faecalis, Staphylococcus aureus, Listeria monocytogenes, and Bacillus sp., are affected by broad bactericidal action.

READ MORE – Food Science & Technology Quiz (05-02-2022)

Q4.  _______ is the only broad-spectrum antifungal bio preservative approved for food and beverages produced by an actinomycete Streptomyces natalensis.

1. Natamycin
2. Lactoperoxidase
3. Pediocin
4. Lacticin

ANSWER – A. Natamycin

• Explanation: The only broad-spectrum antifungal bio preservative permitted for food and drinks generated by the actinomycete Streptomyces natalensis is natamycin (pimaricin). Because natamycin has a high affinity for the ergosterol component of the fungal cell membrane, it binds to it irreversibly, making the membrane hyper-permeable, allowing critical ions and peptides to flow freely from the cells and eventually causing cell lysis.

READ MORE – Food Science & Technology Quiz (15-12-2021)

Q5. The presence of ______ makes lactoperoxidase more effective.

1. H2O2
2. Thiocyanate
3. Propanediol
4. Both A and B

ANSWER: D. Both A and B

• Explanation: Lactoperoxidase is a naturally occurring enzyme found in raw milk, colostrum, and saliva. Lactoperoxidase is present in Bovine milk at a quantity of 30 mg/l, and it remains rather stable during lactation. Breast milk, on the other hand, contains less of it. This enzyme does not exhibit antibacterial activity on its own, but it becomes effective in the presence of H2O2 and thiocyanate (SCN), and so it can show antimicrobial activity as follows:
• Lactoperoxidase SCN – + H2O2 ———————— OSCN – + H2O

READ MORE – Food Science & Technology Quiz (14-02-2022)

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