Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Question

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Answer 1

Question

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

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Students have asked these similar questions

In two separate paragraphs, explain how Fermented foods relate to... 1. Microbiology 2. Macromolecules

The act of cooking a steak on a barbeque grill heats the meat to a high enough temperature to: a. promote the Maillard reaction b. kill bacteria on the surface of the meat c. denature proteins in the meat making them easier for humans to digest d. hydrolyze collagen fibers into fragments that make meat more tender and easier for humans to digest e. burn the Yule log

Which of the following is NOT a spontaneous process? B. Coffee freezing while you drink it on a warm summer day A. Sugar dissolving in hot coffee D. Ripening of fruits C. A nail rusting over the course of years

Answer 2

Question

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

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Answer 3

Question

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

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Answer 4

Question

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

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Answer 5

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

Answer 6

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

Answer 7

Chapter 26, Problem 1MC

Summary Introduction

Introduction:

Food fermentation is the changes that occur in food due to microbial growth. This process is useful in food processing industry. It is carried out with the help of bacteria or yeasts under anaerobic conditions to cause desired changes in food. Spoilage of food is caused by bacteria which lead to growth of unwanted microorganisms and "undesirable metabolic reactions" in the food causing unwanted change.

Answer 8

Expert Solution & Answer

Answer to Problem 1MC

Correct answer:

Food fermentation helps provide a characteristic “taste to the food”, “lowers the risk of food spoilage”, and “increases food shelf life”. It does not sterilize food.

Therefore, option (c) is correct.

Option (c) is given as “sterilize foods”.

Answer 9

Expert Solution & Answer

Answer 10

Expert Solution & Answer

Answer 11

Explanation of Solution

Justify reasons for the correct statement:

Fermentation is caused by microbes such as bacteria and yeasts. It provides characteristic taste to food such as buttermilk and bread. It helps in reducing acidity to avoid food spoilage. Shelf life of food is increased as the process of fermentation by producing compound having antimicrobial activity. Hence, food fermentation does not “sterilize food”.

Hence, option (c) is correct.

Justify reasons for the incorrect statements:

Option (a) is given as “gives foods a characteristic taste”.

Fermentation provides characteristic taste to food such as buttermilk and bread. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (b) is given as “lower the risk of food spoilage”.

Fermentation helps to avoid food spoilage by reducing acidity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Option (d) is given as “increase the shelf life of the food”.

Shelf life of food is increased as fermentation produces compounds having antimicrobial activity. As the above mentioned statement is a characteristic of fermentation process. Hence, it is a wrong answer.

Hence, options (a), (b), and (d) are incorrect.

Answer 12

Conclusion

Fermentation of food provides a characteristic taste to it, lowers the risk of food spoilage, and increases food shelf life, but does not sterilize food.

Answer 13

Ch. 26 - Prob. 1MC Ch. 26 - Prob. 2MC Ch. 26 - Prob. 3MC Ch. 26 - Prob. 4MC Ch. 26 - Prob. 5MC Ch. 26 - Prob. 6MC Ch. 26 - Which of the following is added during water or...Ch. 26 - Prob. 8MC Ch. 26 - Prob. 9MC Ch. 26 - Prob. 10MC

Solution Summary: The author explains that food fermentation helps provide a characteristic taste to food, lowers the risk of spoilage, and increases shelf life, but does not sterilize food.

Answer to Problem 1MC

Explanation of Solution

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Chapter 26 Solutions