7.1 Microrganisms in Food Production

What role do microorganisms play in food production?

• They are responsible for the unique flavors, textures, and nutritional properties of foods.

• They are responsible for the fermentation activity in bread-making.

• They coagulate milk proteins in cheese-making.

• They produce lactic acid in fermented milk products.

Which microorganism is responsible for the fermentation activity in bread-making?

• Yeast

• Bacteria

• Molds

• All of the above

What gives sourdough bread its unique flavor and aroma?

• Natural starter

• Yeast

• Bacteria

• Fermentation conditions

What is the process of coagulating milk proteins in cheese-making?

• Enzymes produced by bacteria

• Enzymes produced by fungi

• Separating curd from whey

• All of the above

What gives fermented milk products their tangy flavor and thick texture?

• Lactose sugar

• Probiotics

• Lactic acid

• Specific strains of bacteria

What health benefits can be derived from consuming foods made with microorganisms?

• Improved digestion

• Enhanced immune function

• Reduced risk of chronic diseases

• All of the above

What are the beneficial effects of consuming foods made with microorganisms?

• Presence of probiotics

• Presence of prebiotics

• Interaction with gut microbiota

• All of the above