Fermentation, Pickling, Brining, Jam

Prebiotics eliminate bad bacteria from fermented foods.

• TRUE

• FALSE

Which of the following is the most important ingredient in a brine solution for pickling?

• WATER

• SALT

• SUGAR

• VINEGAR

Fermented foods are stable even when stored in a place at room temperature.

• TRUE

• FALSE

It is the process by which molds change the flavor of the foods into a desirable one.

• PICKLING

• FERMENTATION

Which of the following genera of microorganisms is not used in fermentation?

• Lactobacillus species

• Acetobacter species

• Staphylococcus species

• Aspergillus species

Which of the following is NOT a benefit of fermentation to the food system?

• enhances flavors

• improves nutritional value

• extends shelf life

• reduces bad bacteria

Which of the following LAB is commonly used in fermentation?

• Lactobacillus species

• Acetobacter species

• Staphylococcus species

• Aspergillus species

Which of the following is the most important ingredient in a preserving medium for fermentation?

• WATER

• SALT

• SUGAR

• VINEGAR

The yeast species that is used in the production of wine.

• Sacharromyces cervisiae

• Sacharromyces cerevisiae

• Saccharomyces cervisiae

• Saccharomyces cerevisiae

LAB convert lactose to _________.

• acetic acid

• lactic acid

• butyric acid

• nucleic acid