Microbes, Pasteurization, Fermentation Test Review 20.21

Which of these microbe types are used commonly in food production

• Bacteria

• Fungi

• Mold

• All of these

Which of these is the "root" system of a fungi?

• Hyphae

• Mycelium

• Spores

The part of the fungi that we can see is on bread or fruit is the ____.

• Hyphae

• Mycelium

• Reproductive organ

The yeast used commonly in food production is a multicellular fungi

• True

• False

All fermentation begins with a ___________.

• Oxygen

• Pure Culture

• Wild Caught Colony

The last step in commercial yeast production is to ________

• Supply Nutrients

• Pure Culture

• Remove water

• Add water

Proteyolytic use which macronutrient for "food"/substrate?

• Carbohydrates

• Lipids

• Proteins

Lactic Acid producing bacteria use which nutrient for "food"/substrate?

• Glucose

• Lactose

• Proteins

The most common substrate for yeast used in baked goods and alcohol productions is ______.

• Glucose

• Lactose

• Lipids

The measurement of the amount of water available to a bacteria in a food is called the _____________.

• Digestive Activity

• Spoilage Activity

• Water Activity