WorksheetsUse of microorganism in Food Production
Total questions: 10
Worksheet time: 5mins
During the fermentation process, the general aspects that we need to concern are food, microorganism, and product.
True
False
in Lactic acid fermentation, 1 mol glucose will produce 1 mol of lactic acid
true
false
During the lactic acid fermentation, NAD+ is recovered during the conversion from pyruvate to lactate.
True
False
Phosphoketolase is an enzym that helps the conversion of Xylulose 5p into glyceraldehyde and acetyl-p during homolactic fermentation
True
False
The difference between homolactic and heterolactic is the products at the end of the fermentation. Homolactic only produce lactate, heterolactic produce lactate and acetate.
True
False
During the lactic acid fermentation, in the presence of oxygen, acetyl-p will be converted into acetate.
True
False
Alcohol fermentation mostly done by bacteria.
True
False
During alcohol fermentation, not only alcohol can be produced, but also erythriotol and arabitol through hexose-p pathway.
True
False
Malolactic acid bacteria is usually occured in wine products.
True
False
LAB is resistant to hydrogen peroxide.
True
False
