MCB 464: ADVANCED FOOD MICROBIOLOGY QUIZ

2.

Which of the following type of starter cultures is less likely to be attacked by bacteriophages

Multi-strain starters
Bulk starters
Heterofermentative starter cultures
Mother starters

Correct Answer

A. Multi-strain starters

Explanation

Multi-strain starters are less likely to be attacked by bacteriophages because they consist of multiple strains of bacteria. Bacteriophages are specific to certain strains of bacteria, so having multiple strains in the starter culture decreases the likelihood of all strains being susceptible to attack. This provides a higher chance of at least some strains surviving and continuing the fermentation process.

Rate this question:

3.

The use of mixed strain starter cultures could make the final product undesirable due to some certain challenges

True
False

Correct Answer

A. True

Explanation

The use of mixed strain starter cultures could make the final product undesirable due to certain challenges. When different strains of microorganisms are used together as starter cultures, they may compete with each other for nutrients and resources, leading to inconsistent fermentation and undesirable flavor profiles. Additionally, the presence of multiple strains increases the risk of contamination and spoilage, further compromising the quality of the final product. Therefore, it is true that the use of mixed strain starter cultures can result in an undesirable final product.

Rate this question:

4.

Food additives that help maintain the structures of food and food products are known as

Polysaccharides
Stabilizers
Thickners
Exopolysaccharides

Correct Answer

A. Stabilizers

Explanation

Stabilizers are food additives that help maintain the structures of food and food products. They are used to prevent separation or settling of ingredients, maintain texture, and improve the stability and shelf life of food products. Stabilizers work by binding water, preventing ice crystal formation, and providing viscosity and elasticity to the food. They are commonly used in a wide range of food products such as sauces, dressings, dairy products, and baked goods.

Rate this question:

5.

Sphigomonas paucimobilis is known to produce a food additive known as

Dextrans
Pullans
Gellans
Xantham gum

Correct Answer

A. Gellans

Explanation

Gellans is a food additive produced by Sphigomonas paucimobilis. Gellans are a type of microbial polysaccharide that can be used as a gelling agent, stabilizer, or thickener in food products. They have a high viscosity and can form gels at low concentrations, making them useful in a variety of food applications. Gellans are often used in dairy products, desserts, sauces, and dressings to improve texture and stability.

Rate this question:

6.

Which of the following statements is NOT true

There are functional foods can contain both fructo-oligosaccharides and also Bifidobacterium latum
Functional food selective exerts beneficial effects on the intestinal bacteria
There are functional foods that are foods in their natural state.
Functional foods are all of microbial origin

Correct Answer

A. Functional foods are all of microbial origin

Explanation

The statement "Functional foods are all of microbial origin" is not true. Functional foods can come from different sources, including plants, animals, and microbial cultures.

Rate this question:

7.

Consider the scenario and answer the questions that follow: Paul like taking 'tasers' . Although 'tasers' are not digestible, whenever he takes them he observes an increase in the metabolism of SOME intestinal bacteria. What kind of food is 'tasers' ?

Special intestinal food
Prebiotics
Synbiotics
Probiotics
Option 5

Correct Answer

A. Prebiotics

Explanation

Tasers are considered prebiotics because they are not digestible but they promote the growth and activity of certain beneficial intestinal bacteria. Prebiotics are non-digestible fibers that serve as food for probiotics, which are the beneficial bacteria in the gut. By consuming prebiotics, Paul is providing a source of nourishment for the intestinal bacteria, leading to an increase in their metabolism. Therefore, the correct answer is prebiotics.

Rate this question:

8.

An example of functional foods that can help increase the absorption of minerals in the intestine is

Probiotcs
Prebiotics
Synbiotics
Fermented foods

Correct Answer

A. Probiotcs

Explanation

Probiotics are an example of functional foods that can help increase the absorption of minerals in the intestine. Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. They can help improve the balance of bacteria in your gut, which in turn can enhance the absorption of minerals such as calcium, iron, and magnesium. Probiotics can also help break down food and produce certain vitamins that aid in mineral absorption. Therefore, consuming probiotics can be beneficial for increasing the absorption of minerals in the intestine.

Rate this question:

9.

All fermented foods are probiotics

True
False

Correct Answer

A. False

Explanation

The statement "All fermented foods are probiotics" is false. While some fermented foods contain probiotics, not all fermented foods do. Probiotics are live bacteria or yeasts that are beneficial for our digestive system. Fermented foods are produced through a process of lacto-fermentation, where natural bacteria feed on the sugar and starch in the food, creating lactic acid. This process can result in the production of probiotics. However, not all fermented foods undergo this process or contain live beneficial bacteria, so it is incorrect to say that all fermented foods are probiotics.

Rate this question:

10.

Which of the following holds lots of advantage for the economy of any nation of the world

Food spoilage
Food fermentation
Food borne diseases
None of the above

Correct Answer

A. Food fermentation

Explanation

Food fermentation holds lots of advantages for the economy of any nation of the world. Fermentation is a process that converts carbohydrates into alcohol, organic acids, or gases using microorganisms such as yeast or bacteria. It is widely used in the production of various food and beverage products, such as bread, cheese, yogurt, beer, and wine. These fermented products not only have longer shelf lives, reducing food spoilage and waste, but they also contribute to the economy by creating jobs in the food industry and generating revenue through exports. Additionally, fermented foods are often rich in probiotics and beneficial nutrients, promoting better health and reducing the incidence of food-borne diseases.

Rate this question:

Mcb 464: Advanced Food Microbiology Quiz

Large scale production of microbial food products without the use of starter cultures is very possible

Quiz Preview

Which of the following type of starter cultures is less likely to be attacked by bacteriophages

The use of mixed strain starter cultures could make the final product undesirable due to some certain challenges

Food additives that help maintain the structures of food and food products are known as

Sphigomonas paucimobilis is known to produce a food additive known as

Which of the following statements is NOT true

Consider the scenario and answer the questions that follow: Paul like taking 'tasers' . Although 'tasers' are not digestible, whenever he takes them he observes an increase in the metabolism of SOME intestinal bacteria. What kind of food is 'tasers' ?

An example of functional foods that can help increase the absorption of minerals in the intestine is

All fermented foods are probiotics

Which of the following holds lots of advantage for the economy of any nation of the world