MCB 11 Quiz #5

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1. What type of fermentation relies on naturally occurring microorganisms on a substrate?

2. What do we call the process of using a small amount of previous batch of the fermented food product into fresh substrates to come up with a new batch of the fermented food?

3. What is the second stage of vinegar production?

4. What is the responsible organism for tempeh production? State the complete name.

5. What is the culture medium used for the enumeration of lactic acid bacteria? Do not abbreviate.

6. Which group of microorganisms can be used as indicators of fecal contamination in food and water because of their association with the GI tract of animals?

7. What is the method of analysis for total coliforms in water?