WorksheetsFood Fermentation Quiz
Total questions: 10
Worksheet time: 6mins
Miso is a traditional Japanese seasoning produced by fermenting ......... with kōji (the fungus Aspergillus oryzae).
Mung bean
Soybean
Kidney bean
Kesari Dal
................... microrganism grows in milk and convert it to curd.
E. Coli
Clostridium Botulinum
Alcaligenes lipolyticus
Lactic acid bacteria
Beer is commonly made by malted (a)
Homofermentative bacteria are a type of lactic acid bacteria that produce only lactic acid as a primary by-product in glucose fermentation.
True
False
Don't know
Propionibacterium freundenreichii subspecies shermanii is involved in preparation of ...................... cheese
Swiss Cheese
Cottage Cheese
Cheddar Cheese
Mozzarella Cheese
.......................... is produced by the fermentation of sugar with acetic acid bacteria.
Wine
Vinegar
Curd
None of the above
................... is a closed culture system that contains limited amounts of nutrients
Tissue culture
Continuous culture
Batch culture
None of the above
Sauerkraut is .................. that has been fermented by various lactic acid bacteria.
Cauliflower
Cabbage
Carrot
All of the above
Wine is usually made up of fermented.........
Grapes
Watermelon
Mango
Oranges
...................................is a byproduct of sugar industry and is one of the cheapest sources of carbohydrates.
Sucrose
Molasses
Dextrin
Cellulose
