This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Vegetable Products”.
1. Vegetables are more susceptible to bacterial contamination due to their _________
a) Low pH
b) Low protein content
c) High protein content
d) High pH
View Answer
Explanation: Vegetable tissues have a high pH which makes them more prone to bacterial contamination rather than fungal attack. On the contrary, fruits have a low pH and are more susceptible to fungal contamination.
2. Fermentation vats have now progressed from wood to _________
a) Glass
b) Concrete
c) Plastic
d) Metal
View Answer
Explanation: Vats were traditionally made of wood, but, nowadays concrete vats lined with a synthetic polymer are used to protect the vessel from getting in contact with the acid brine due to the risk of corrosion.
3. Fruits usually undergo contamination due to fungi.
a) True
b) False
View Answer
Explanation: Since fruits have a low pH, they are more susceptible to fungi, especially molds. Their high water activity doesn’t make a large difference.
4. Unripe olives are treated with lye, which is ____________ to make Spanish-style green olives.
a) Acetic acid solution
b) Sodium hydroxide solution
c) Sodium chloride solution
d) Copper sulfate solution
View Answer
Explanation: Lye is a dilute sodium hydroxide solution used to treat bitter, unripe olives. This hydrolyzes the glucoside oleuropein. This compound is what gives olives their bitter flavor. Sodium chloride solution is called brine.
5. ________ cucumbers are fermented in a solution containing 5-8% salt.
a) Low-salt
b) Low-sugar
c) Salt-stock
d) Sugar-stock
View Answer
Explanation: Salt-stock or high salt cucumbers are fermented in brine containing 5-8% salt. This is done until stability is achieved by the conversion of all the fermentable sugars to organic acids and other by-products.
6. _______________ are formed when fermentation occurs in the cucumbers as well as brine.
a) Bloaters
b) Floaters
c) Stockers
d) Bulkers
View Answer
Explanation: Sometimes the fermenting organisms can enter the cucumbers through the stomata. During this, carbon dioxide is produced and is not able to diffuse out. This can cause bloaters or hollow stocks in cucumbers.
7. The number of bacteria found on frozen vegetables is less than that on comparable unfrozen products.
a) True
b) False
View Answer
Explanation: Frozen vegetables are blanched before freezing. Also, higher quality products are chosen to be frozen for good quality products. Some bacteria are killed by the lower temperatures.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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