Fermentation

Q.

What will happen when grapes get fermented?

Q.

Explain the role of yeast in the preparation of alcohol.

Q.

Yeast is used in the production of :

(a) Ethyl alcohol (b) Acetic acid
(c) Cheese (d) Curd

Q. Cheese and yogurt are products of:

1. Pasteurisation
2. Fermentation
3. Dehydration
4. Distillation

Q.

Give one word for the following:

Microorganism used for manufacturing beer, wine and alcohol.

Q.

The fermentation process also involves the formation of curd by bacteria.

1. True

2. False

Q.

Which gas is released during fermentation process of fruit juice having yeast cells?

1. C₂H₅OH

2. H₂O

3. O₂

4. CO₂

Q.

Which of the following organisms are capable of fermenting sugar?

1. Streptomyces

2. Saccharomyces cerevisiae

3. Penicillium notatum

4. Lactobacillus lactis

Q.

________ is prepared with the starter containing Streptococcus thermophilus and Lactobacillus bulgaricus.

1. Wine

2. Yoghurt

3. Cheese

4. Vinegar

Q.

------------- converts sugar into acid in milk.

Q.

Cheese and yogurt are products of _________________ .

1. Pasteurisation

2. Fermentation

3. Distillation

4. Dehydration

Q.

The conversion of sugar into alcohol is known as ___.

Q. Which among the following is produced as a result of anaerobic respiration in yeast?

1. Ethanol
2. Lactic acid

Q.

Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to

1. Spoilage before canning

2. Under processing during canning

3. Addition of brine solution

4. Leakage of contaminated water through can seams during cooling.

Q. Microbes can be used in the synthesis of chemicals such as $HCl$ and $HN{O}_3$.

1. False
2. True

Q.

Is lactobacillus present in milk?

Q. Yogurt is obtained by

1. Pasteurisation
2. Distillation
3. Fermentation
4. Dehydration