Mcb 464: Advanced Food Microbiology Quiz

10 Questions | By Ikegodswill | Last updated: Jul 24, 2020 | Total Attempts: 35

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Questions and Answers

1.

Large scale production of microbial food products without the use of starter cultures is very possible
- A.
  
  True
- B.
  
  False
2.

Which of the following type of starter cultures is less likely to be attacked by bacteriophages
- A.
  
  Multi-strain starters
- B.
  
  Bulk starters
- C.
  
  Heterofermentative starter cultures
- D.
  
  Mother starters
3.

The use of mixed strain starter cultures could make the final product undesirable due to some certain challenges
- A.
  
  True
- B.
  
  False
4.

Food additives that help maintain the structures of food and food products are known as
- A.
  
  Polysaccharides
- B.
  
  Stabilizers
- C.
  
  Thickners
- D.
  
  Exopolysaccharides
5.

Sphigomonas paucimobilis is known to produce a food additive known as
- A.
  
  Dextrans
- B.
  
  Pullans
- C.
  
  Gellans
- D.
  
  Xantham gum
6.

Which of the following statements is NOT true
- A.
  
  There are functional foods can contain both fructo-oligosaccharides and also Bifidobacterium latum
- B.
  
  Functional food selective exerts beneficial effects on the intestinal bacteria
- C.
  
  There are functional foods that are foods in their natural state.
- D.
  
  Functional foods are all of microbial origin
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' ?
- A.
  
  Special intestinal food
- B.
  
  Prebiotics
- C.
  
  Synbiotics
- D.
  
  Probiotics
- E.
  
  Option 5
8.

An example of functional foods that can help increase the absorption of minerals in the intestine is
- A.
  
  Probiotcs
- B.
  
  Prebiotics
- C.
  
  Synbiotics
- D.
  
  Fermented foods
9.

All fermented foods are probiotics
- A.
  
  True
- B.
  
  False
10.

Which of the following holds lots of advantage for the economy of any nation of the world
- A.
  
  Food spoilage
- B.
  
  Food fermentation
- C.
  
  Food borne diseases
- D.
  
  None of the above

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