This set of Fermentation Technology Multiple Choice Questions & Answers (MCQs) focuses on “LAB and Fermented Vegetables”.
1. Which of the following is the most common LAB found on all the plants?
a) Streptococcus pyogenes
b) Lueconostoc mesenteroides
c) Staphylococcus aureus
d) Lactobacillus acidophilus
Explanation: Lueconostoc mesenteroides is the most common Lactic Acid Bacteria found on all the plants. It is although present in relatively low number, averaging about less than 1 percent of plant’s total microbial population.
2. Which of the following are a heterofermentative bacterial species?
a) Lueconostoc spp.
b) Enterococcus spp.
c) Pediococcus spp.
d) Streptococcus spp.
Explanation: Lueconostoc spp. is a heterofermentative bacterial species. If they are added to its primary product, lactic acid, then it produces significant quantities of secondary products like alcohol, acetic acid, etc.
3. Which of the following is a homofermentative lactic acid bacteria?
a) Lactobacillus brevis
b) Lueconostoc mesenteroides
c) Lactobacillus fermentum
d) Lactobacillus delbruckii
Explanation: Lactobacillus delbruckii is a homofermentative lactic acid bacteria. They are used in the dairy starter culture applications where the rapid development lactic and reduced pH is desirable.
4. Lactic Acid Fermentation is the most effective strategy for ___________
a) Increasing the quantity of food
b) Preparation of brown bread
c) Food preservation
d) Production of beer
Explanation: Lactic Acid Fermentation is the most effective strategy for the preservation of food and safety. The lactic acid produced by LAB is effective in inhibiting the growth of other bacterial species which contaminate and decompose the food. Thus, Lactic Acid Fermentation is an effective strategy.
5. Which of the following substrate cannot be utilized by the LAB to produce gas?
c) Amino acids
Explanation: Alkanes cannot be used as a substrate by Lactic Acid Bacteria to produce the gas. Citrate, Gluconate, and amino acids are used as the substrate by lactic acid bacteria in the production of gas. They are used to provide flavor to the food products.
6. Which class of bacteriocin from LAB produces acidocin B?
a) Class I
b) Class IIa
c) Class IIc
d) Class IId
Explanation: Class IIc of bacteriocin from lactic acid bacteria produces acidocin B. It is produced by Lactobacillus acidophilus. Acidocin B affects membrane permeability and cell wall formation.
7. Which of the following bacteria produces pediocin PA1?
a) Lactobacillus delbruckii
b) Lactobacillus acidophilus
c) Leuconostoc gelidum
d) Lactobacillus helveticus
Explanation: Leuconostoc gelidum produces the bacteriocin pediocin PA1. It belongs to the class IIa of bacteriocin and is heat stable, non-modified, cationic with hydrophobic peptides. It contains a double-glycine layer peptide and pediocin-like peptides.
8. Which of the following uropathogen is a target for Lactobacillus vurvatus?
a) Escherichia coli
b) Candida albicans
c) Pseudomonas aeruginosa
d) Staphylococcus aureus
Explanation: Candida albicans is a uropathogen which is present in the urinary tract and causes urinary tract infection. Lactobacillus vurvatus is a lactic acid bacterium which targets Candida albicans and controls them by using lactic acid and hydrogen peroxide.
9. Sauerkraut was originated in ___________
Explanation: Sauerkraut was originated in Germany which was prepared from cabbage and salt as a major ingredient. It is eaten as a salad and has a sour taste with clean acid flavor.
10. Which of the following is used in the production of Gundruk?
Explanation: The fermentation of green leafy vegetables like cauliflower, mustard, radish, etc. is used in the production of Gundruk. The fermentation is initiated by Lactobacillus plantarum and Lactobacillus cellobiosus.
11. Which of the following is not the importance of fermented vegetables?
b) Improved Quality
c) Improved Quantity
Explanation: Quantity cannot be increased by fermentation of vegetables. However, the quality of the food can be improved by using substrates with high vitamins. Preservation and detoxification reduce the anti-nutritional properties in vegetables.
12. Sinki is the most popular fermented food in ______________
Explanation: Sinki is a radish pickle which is prepared from radish tap roots. It is one of the most popular pickles in Nepal. It is also consumed in India, Nepal, and Bhutan. It is used as a base for soup or eaten a pickle.
13. Homofermentative LAB produces more amount of lactic acid than heterofermentative LAB.
Explanation: Homofermentative LAB produce more amount of lactic acid than heterofermentative LAB. About 85% of lactic acid is produced by homofermentative LAB. An example of homofermentative LAB is Lactobacillus plantarum.
14. Lactobacillus acidophilus is present in the human intestine.
Explanation: Lactobacillus acidophilus is present in the human intestine. It has several roles in the human intestine.
Sanfoundry Global Education & Learning Series – Fermentation Technology.
To practice all areas of Fermentation Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.