MT 20053 Chapter 3

Choose THREE (3) functions of microbes in food production?

• Enrich sensory quality of food

• Enhance the nutrient availability

• Improve food safety

• metabolic diversity

Choose THREE types of bacteria in food production

• Lactic acid bacteria

• Amino acid bacteria

• Acetic acid bacteria

• Proteolytic bacteria

The followings are food made from lactic acid bacteria EXCEPT;

• Coffee beans

• Lettuce kraut

• Swiss cheese

• Kimchi

Wine and beer are made of ___________ fermentation.

• Bacteria

• Yeast

• Algae

• Fungi

Which ONE of these answers is INTRINSIC factor of microbial growth in food?

• Nutrient content of food

• Storage temperature

• Relative humidity of food storage

• Concentration of gases in environment

Choose relevant answers.

Fermented food has __________, __________ and ____________

• probiotic properties

• functional microorganisms

• sour taste

• health benefits to consumer

EXTRINSIC factor of microbial growth is the factor comes from the food storage environment.

• TRUE

• FALSE

Refer to the picture. Choose two names of starter culture to make this food.

• L. bulgaricus

• T. harzianum

• S. thermophilus

• L. plantarum

From the answer of Q8, which one of the food below uses the same cultures to produce the food.

• tempeh

• yogurt

• soy sauce

• wine

This is Blue Cheese. Which one of the microbes below is used to make this cheese?

• Penicillium camemberti

• bacteria

• Penicillium roqueforti

• Lactobacillus bulgaricus