Fermented Foods and Beverages - Food Microbiology - Life Sciences Previous Year Questions

1

2009 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2009

Match the products in Group 1 with their producer organisms in Group 2 :

Group 1	Group 2
P. Ethanol from glucose	1. Aspergillus niger
Q. Probiotics	2. Leuconostoc mesenteroides
R. Citric acid	3. Saccharomyces cerevisiae
S. Sauerkraut	4. Bifidobacterium

A

P-1, Q-3, R-2, S-4

B

P-3, Q-4, R-1, S-2

C

P-3, Q-4, R-2, S-1

D

P-1, Q-4, R-3, S-2

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2

2011 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2011

During ripening of cheese by Penicillium roqueforti the characteristic aroma is because of

A

Methyl ketones

B

Aceto acetic acid

C

Diacetyl

D

Acetoin

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3

2011 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2011

Match the following sauerkraut defects for their causative agents
P. Soft kraut        1. Due to growth of bacteria, mold and/or yeast
Q. Slimy kraut        2. Due to surface growth of Torula yeast
R. Rotted kraut       3. Bacterial growth does not initiate till last stage
S. Pink kraut         4. Rapid growth of Lactobacillus cucumens and L. plantarum specially at elevated temperature

A

P – 4, Q – 2, R – 3, S – 1

B

P – 3, Q – 4, R – 1, S – 2

C

P – 1, Q – 3, R – 2, S – 4

D

P – 2, Q – 1, R – 4, S – 3

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4

2012 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2012

Which one of the following microorganisms is used in the preparation of bread?

A

Candida utilis

B

Saccharomyces cerevisiae

C

Saccharomyces cevarum

D

Aspergillus niger

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5

2012 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2012

Make the correct match of the fermented food products in Group I with the microorganisms in Group II.

A

P-1, Q-4, R-2, S-3

B

P-4, Q-3, R-1, S-2

C

P-3, Q-4, R-2, S-1

D

P-3, Q-2, R-4, S-1

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6

2014 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2014

Yoghurt is prepared using a pair of microorganisms. Choose the correct pair from the following:

A

Lactobacillus bulgaricus, Streptococcus thermophilus

B

Lactobacillus lactis, Streptococcus thermophilus

C

Lactobacillus bulgaricus, Streptococcus lactis

D

Lactobacillus lactis, Streptococcus lactis

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7

2016 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2016

To produce Blue veined cheese, the curd is inoculated with strains of ________.

A

Propionibacterium shermanii

B

Penicillium roqueforti

C

Penicillium camemberti

D

Brevibacterium linens

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8

2017 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2017

In which of the following products, ‘must’ is used as the substrate for fermentation?

A

Beer

B

Wine

C

Idli

D

Tempeh

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9

2018 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2018

Match the fermented product in Group I with the base material in Group II

Group I	Group II
P. Sake	1. Milk
Q. Chhurpi	2. Cabbage
R. Natto	3. Rice
S. Sauerkraut	4. Soybean

A

P-3, Q-1, R-4, S-2

B

P-1, Q-3, R-4, S-2

C

P-4, Q-1, R-3, S-2

D

P-2, Q-4, R-1, S-3

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10

2021 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2021

Which one of the followings is NOT a fermented food product?

A

Tofu

B

Vinegar

C

Sauerkraut

D

Tempeh

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11

2022 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2022

Cultures used in industrial production of yogurt are

A

Lactococcus lactis subsp. lactis

B

Streptococcus thermophilus

C

Leuconostoc mesenteroides subsp. cremoris

D

Lactobacillus delbrueckii subsp. bulgaricus

Check answer

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12

2023 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2023

Which one or more processes listed below DOES NOT/DO NOT produce carbon dioxide during fermentation?

A

Brewing wine using yeast.

B

Baking bread using yeast.

C

Making yogurt using lactobacillus.

D

Making cheese using fungus.

Check answer

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13

2024 · Life Sciences · Food Microbiology · Fermented Foods and Beverages

Life Sciences (XL) 2024

The product of cabbage fermentation by Leuconostoc mesenteroides is

A

Tempeh

B

Natto

C

Sauerkraut

D

Miso

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