Food micro-other

What is "koji"?

• A process step for tempeh production.

• Cooked rice that have been inoculated with mold.

• Cooked rice that have been added with brine solution and inoculated with LAB and yeast

• A process step for natto production.

What is "moromi"?

• Cooked rice that has been inoculated with moromi bacteria.

• Cooked rice that has been inoculated with Aspergillus oryzae.

• Moldy rice that has been added with brine solution and inoculated with LAB and yeast

• A process step for natto production.

What kind of microorganism that is used to produce"koji"?

• Aspergillus oryzae

• Aspergillus niger

• Penicillium sp.

• Bacillus subtilis

Type of microorganism used for natto production is .........

• Aspergillus oryzae

• Aspergillus niger

• Penicillium sp.

• Bacillus subtilis

What type of microorganism is used for tempeh production?

• Aspergillus oryzae

• Aspergillus niger

• Penicillium sp.

• Rhizopus oligosporus

What is not true about curing agent?

• A mixture of salt and nitrite

• Use for fermented meat processing

• It can prevent growth of LAB.

• It enhances flavor of fermented meat product.

What is the difference between dry and semi-dry fermented sausage?

• Semi-dry type uses higher temperature for processing.

• Dry type has lower pH.

• Dry type has higher water activity.

• Semi-dry type is usually smoked after fermentation.

At high temperature fermetantion and low pH needed in fermented meat, what is the major type of microorganism used?

• Pediococcus acidilactici.

• Lactobacillus lactis

• Lactobacillus plantarum

• Saccharomyces cerevisae

Type of microorganism used for bread production is....

• LAB

• Saccharomyces cerevisiae

• Rhizopus oligosporus

• Aspergillus oryzae

What is an essential ingredient in fermented fruit and vegetable production?

• Nitrite

• Curing agent

• Salt

• Carbohydrate