Mcb 464: Advanced Food Microbiology Quiz

Explanation
The statement suggests that it is possible to produce microbial food products on a large scale without the use of starter cultures. However, this is not true. Starter cultures are essential for the production of microbial food products as they contain specific strains of microorganisms that provide the desired characteristics and qualities to the final product. These starter cultures help in fermentation, flavor development, and preservation of the food products. Without the use of starter cultures, it would be challenging to achieve consistency and quality in the production of microbial food products on a large scale.

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.

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.

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.

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.

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.

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.

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.

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.

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.