Q1. Bacteriocins are?

1. Metal conjugates
2. Antimicrobial agent
3. Bacteria
4. Antibiotics

ANSWER:  B. Antimicrobial agent

• Explanation: Bacteriocins are ribosomally generated antimicrobial peptides produced by bacteria that can kill or inhibit microorganisms that are closely related or unrelated to the bacterium that produced them, but do not damage the bacteria themselves. Bacteriocins have become one of the most effective weapons against bacteria due to their diverse structure and function, natural resource, and thermal stability.

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Q2. H₂O₂ kills bacterial cells by______________.

1. Denaturing enzymes
2. Degrading DNA
3. Degrading cell wall
4. All of the above

ANSWER: A. Denaturing enzymes

• Explanation – The formation of H2O2 by certain bacterial groups induces the oxidation of sulfhydryl groups, resulting in the denaturation of numerous enzymes and the peroxidation of membrane lipids, increasing the pathogenic microorganism’s membrane permeability and, as a result, cell death. Organic acids such as lactic and acetic acids may reduce the pH of certain of these substances.

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Q3. At present, ______ is the only purified bacteriocin approved for use in the product intended for human consumption.

1. Peptone
2. Nisin
3. Gelatone
4. Gluten

ANSWER – B. Nisin

• Explanation: The only pure bacteriocin permitted for use in products meant for human consumption is nisin (made by Lactobacillus lactis subsp. Lactis strains). Nisin is effective against Staphylococcus, Micrococcus, and Listeria bacteria. Apart from nisin, additional probiotic bacteria produce bacteriocins (Lactococcin, Salivarcin, Acidocin 8912, Plantarcin, Lacticin A) that have an antimicrobial effect on a variety of pathogenic species.

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Q4. ______ contributes to the texture, flavor, and body development in the end product like different varieties of cheeses and yogurts.

1. Acid production
2. Proteolysis
3. Probiotic stability
4. Probiotic viability

ANSWER: B. Proteolysis

• Explanation: Proteolysis (Casein hydrolysis) contributes to the texture, flavour, and body development of finished products such as cheeses and yogurts. As a result, in addition to the products listed above, these criteria is vital to examine. The ability of LAB to create cell wall-bound Extra Cellular Proteinases (CEP) is a key element in the hydrolysis of milk proteins (casein), which provide amino acids to the cells and are required for LAB growth. Proteolysis contributes to the texture cheeses and yogurts.

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Q5. Storage of probiotic supplement at _____ is recommended to maintain the viability of the micro-organisms

1. 0℃
2. 2-3℃
3. 4-5℃
4. 7-8℃

ANSWER: C. 4-5℃

• Explanation – To preserve the vitality of the microorganisms, probiotic supplements should be stored at 4 to 50 degrees Celsius and utilised before the expiration date. Probiotic supplements must be stored in the refrigerator to be viable. Some probiotic products, according to their producers, may be shelf-stable, and their storage and shipping conditions must be satisfied.

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