Microbes in Food and Beverage

Q. Vinegar is prepared from alcohol with the help of

1. Lactobacillus
2. Acetobacter
3. Azotobacter
4. Rhizobium

Q. Vinegar is prepared from alcohol with the help of

1. Lactobacillus
2. Acetobacter
3. Azotobacter
4. Rhizobium

Q. Match the following organisms with the products they produce:

Organism	Product
A. Lactobacillus	I. Cheese
B. Saccharomyces cerevisiae	II. Curd
C. Aspergillus niger	III. Citric acid
D. Acetobacter aceti	IV. Bread
	V. Acetic acid

1. A-II, B-I, C-III, D-V
2. A-II, B-IV, C-V, D-III
3. A-II, B-IV, C-III, D-V
4. A-III, B-IV, C-V, D-I

Q. Which of the following is true with respect to the fermentation process

1. It is a biological process which involves the use of yeast or bacteria

2. It is a process of converting carbohydrates to alcohol

3. It is a process of converting carbohydrates to organic acids

4. All of the above

Q.

Match the following list of microbes and their importance:
$\begin{array}{cccc}a.& Saccharomycescerevisiae& \left(i\right)& Productionofimmuno\\ & & & suppressiveagent\\ b.& Monascuspurpureus& \left(ii\right)& RipeningofSwisscheese\\ c.& Trichodermapolysporum& \left(iii\right)& Commercialproductionofethanol\\ d.& Propionibacteriumsharmanii& \left(iv\right)& Productionofblood\\ & & & cholesterolloweringagents\end{array}$

1. a-iii; b-i; c-iv; d-ii

2. a-iii; b-iv; c-i; d-ii

3. a-iv; b-iii; c-ii; d-i

4. a-iv; b-ii; c-i; d-iii

Q.

Match the following list of microbes and their importance:
$\begin{array}{cccc}a.& Saccharomycescerevisiae& \left(i\right)& Productionofimmuno\\ & & & suppressiveagent\\ b.& Monascuspurpureus& \left(ii\right)& RipeningofSwisscheese\\ c.& Trichodermapolysporum& \left(iii\right)& Commercialproductionofethanol\\ d.& Propionibacteriumsharmanii& \left(iv\right)& Productionofblood\\ & & & cholesterolloweringagents\end{array}$

1. a-iii; b-i; c-iv; d-ii

2. a-iii; b-iv; c-i; d-ii

3. a-iv; b-iii; c-ii; d-i

4. a-iv; b-ii; c-i; d-iii