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MCQ on Production of Cultures for Food Fermentations

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1. The microorganisms added to Swiss cheese to improve flavor and assist eye formation is

  • Lactobacillus cremoris
  • Lactobacillus bulgaricus
  • Streptococcus thermophilus
  • Propionibacterium freudenreichii

Answer: Answer: d

2. Moistened sterile crackers support the growth of

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  • P. camemberti
  • A. niger
  • R. stolonifer
  • P. chrysogenum

Answer: a

3. Distiller’s yeast is a high-alcohol yielding strain of

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  • Candida
  • Torula
  • S. cerivisiae
  • Torulopsis

Answer: c

4. Soil stocks are preserved by

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  • freeze drying
  • glycerol stocks
  • drying
  • heat fixing

Answer: a

5. Dried yeast contains

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  • 8% moisture
  • 5% moisture
  • 10% moisture
  • 0% moisture

Answer: a

6. Baker’s yeast can also be prepared from

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  • grain mashes
  • waste sulfite liquor
  • wood hydrolysate
  • all the above

Answer: d

7. Impure mixed cultures are required for the production of

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  • citric acid
  • lactic acid
  • vinegar
  • alcohol

Answer: c

8. Bacterial cultures have been preserved for months at room temperature on agar slants which contain

  • 5% NaCl
  • 1% NaCl
  • 2% NaCl
  • 4% NaCl

Answer: b

9. The activity of a culture is judged by its

  • rate of growth
  • production of products
  • both a and b
  • none of the above

Answer: c

10. Deterioration of cultures may result from

  • improper handling
  • cultivation
  • frequent transfer over long periods in an inadequate culture medium
  • all the above

Answer: d

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