Microbes and Fermentation

Select all of the microorganisms that are responsible for fermentation.

• Bacteria

• Yeasts

• Molds

• Virus

What do we call a concentrated number of microorganisms used to start fermentation?

• Bacterial inoculation

• Starter culture

• Ferment starter

• Acidification starter

Select all that are benefits of fermentation.

• Preserves a product

• Adds flavors

• Preserves the integrity of the chemical composition.

• Consume unnecessary vitamins

Select all that are benefits of fermentation.

• Speeds decomposition

• Inhibits flavor development

• Produces necessary vitamins

• Enzymatically split polymers such as cellulose into simpler sugars that are more readily digestible.

What is produced by lactobacillus acidophilus and some other bacteria to turn milk into yogurt?

• Ethanol

• Acetic Acid

• Propionic Acid

• Lactic Acid

Select all of the following that are used to control fermentation.

• water

• pH

• temperature

• salt

What type of pH slows or stops fermentation?

• Acidic (<7)

• Basic (>7)

• Neutral

What type of bacteria thrive in warm temperatures?

• thermophilic

• mesophilic

• tempophilic

• microphilic

Select the following dairy products that are made via fermentation.

• Butter

• Cheese

• Sour Cream

• Whipping Cream

Which of the following are products of yeast leavening?

• Chocolate chip cookies

• Dinner rolls

• Croissants

• Bread