Fermentation Technology Questions and Answers – Health Benefits of Fermented Foods

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This set of Fermentation Technology MCQs focuses on “Health Benefits of Fermented Foods”.

1. Which of the following is not the property of the fermented food?
a) Highly Nutritious
b) Toxic
c) Anti-toxicity
d) Anti-nutrient
View Answer

Answer: b
Explanation: The fermented food is highly nutritious and is digestible. The fermentation process helps in adding nutrients to the food and also removes toxic compounds and antinutrients if any. They are supportive of digestive health, immune function, and general well-being.
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2. The partial fermentation of green tea results in the formation of ______________
a) Yogurt
b) Sauekraut
c) Kombucha
d) Kefir
View Answer

Answer: c
Explanation: The partial fermentation of sugar and green tea results in the formation of Kombucha. It is slightly alcoholic with many health benefits. It is rich in beneficial probiotics which are generally safe to consume.

3. Kombucha is beneficial for ___________ patients.
a) High blood pressure
b) Cardiac
c) Low blood pressure
d) Diabetes
View Answer

Answer: d
Explanation: Kombucha is a tea which contains less amount of sugar and therefore, it is beneficial for patients who are suffering from diabetes. It also improves gut health and strengthens the immune system.

4. Which of the following is produced by fermenting soybeans?
a) Yogurt
b) Kombucha
c) Miso
d) Jiangs
View Answer

Answer: c
Explanation: Miso is production by the fermentation of soybeans. It is a rich source of vitamins B, E, K, and essential minerals. It also improves gut health and is known to be linked to our physical and mental illness.

5. Which of the following is a fermented condiment?
a) Yogurt
b) Kombucha
c) Miso
d) Jiangs
View Answer

Answer: d
Explanation: Jiangs are fermented condiments which are precursors to miso and soy sauce. They are made from meat, fish, and vegetables. They were widely eaten in China before 2,000 years ago.

6. Kawal is made from _____________
a) Roots
b) Green leaves
c) Stem
d) Branches
View Answer

Answer: b
Explanation: Kawal is a food made by fermenting a paste of the crushed green leaves of a plant known as kawal (Cassia obtusifolia). It helps in the prevention of many diseases.
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7. Where did Kefir originate?
a) America
b) Canada
c) Europe
d) London
View Answer

Answer: c
Explanation: Kefir originated in Eastern Europe and Russia. It was prepared by inoculating cow, or sheep milk with kefir grains. It is fermented milk similar to yogurt. It helps in the prevention and treatment of gastrointestinal diseases.

8. Probiotics are used in the prevention of _______________
a) Cardiac disease
b) Hypertension
c) Digestive tract disease
d) Lungs infection
View Answer

Answer: c
Explanation: Probiotics are the food products which are used in the prevention of many digestive tract diseases. These include diseases such as diarrhea, inflammatory bowel disease, irritable bowel syndrome, constipation, and colon cancer. It also helps in treating vaginal infections.

9. Sauerkraut is ______________
a) A cauliflower
b) A potato
c) A cabbage
d) A tomato
View Answer

Answer: c
Explanation: Sauerkraut is a cabbage that is finely cut and fermented by various lactic acid bacteria. It helps in strengthening the immune system, improving the digestive system, and reduce certain risks of diseases and reduce the weight of the body.

10. Where did Tempeh originate?
a) Thailand
b) Indonesia
c) Philippines
d) Auckland
View Answer

Answer: b
Explanation: Tempeh originated in Indonesia. It is made by a controlled fermentation process that binds soybeans into a form of cake. It also improves the digestive system and reduces inflammation.

11. Which of the following is produced by fermentation of milk?
a) Yogurt
b) Sauerkraut
c) Tempeh
d) Kombucha
View Answer

Answer: a
Explanation: Yogurt is obtained by the fermentation of milk. It is made with yogurt culture bacteria and provides huge benefits. It provides calcium and protein and also helps in protecting against osteoporosis and aiding digestion.

12. Natto is produced from fermenting _____________
a) Milk
b) Soybeans
c) Cabbage
d) Barley
View Answer

Answer: b
Explanation: Natto is produced from the fermentation of soybeans. It is a popular food in Japan which can be eaten in breakfast. It helps in the reduction of cholesterol levels and blood pressure and also decreases the risk of heart diseases.
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13. Candida albicans is a normal part of the human microbiota.
a) True
b) False
View Answer

Answer: a
Explanation: Candida albicans is a fungus that is a normal part of the human microbiota and is found mostly in adult humans. Carbohydrates promote its growth and increase its prominence.

14. Kimchi is Japanese food.
a) True
b) False
View Answer

Answer: b
Explanation: Kimchi is Korean food. It is made from vegetables like cabbage and spices like ginger, garlic, and pepper. It is a salty dish which helps in the prevention of cancer.

Sanfoundry Global Education & Learning Series – Fermentation Technology.

To practice MCQs on all areas of Fermentation Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn