Fermentation & Bioavailability Quiz

What is the main goal of fermentation in relation to plant-based bioactive compounds?

• Make food spicy

• Increase shelf life only

• Enhance bioavailability and functionality

• Reduce the cost of packaging

Which of the following microorganisms is most commonly used in plant-based fermentation?

• E. coli

• Yeast and Lactic Acid Bacteria

• Malaria parasite

• Amoeba

Bioavailability means...

• How easy it is to find the plant

• How accessible and absorbable a compound is in the human body

• The number of vitamins in a plant

• Availability in supermarkets

What is one way fermentation enhances bioavailability?

• It colors the food nicely

• It breaks down complex molecules into simpler, more absorbable forms

• It removes all nutrients

• It adds glitter (🧚 not really...)

Which of the following is a fermented plant-based food?

• Banana split

• Sauerkraut

• Fried rice

• Marshmallows

Fermentation can produce which beneficial compound during biotransformation?

• Antinutrients

• Pesticides

• Short-chain fatty acids

• Glitter particles (again, no...)

Which is a real challenge in enhancing bioavailability?

• Microbes being too friendly

• Plant compounds being too small

• Low solubility and poor intestinal absorption

• Plants refusing to be fermented

Probiotics produced during fermentation help...

• Fix your Wi-Fi

• Support gut health

• Paint your kitchen

• Increase cholesterol

What happens to antinutritional factors during fermentation?

• They double in number

• They disappear completely

• They are reduced, improving nutrient absorption

• They start dancing (🎶 maybe just metaphorically...)

Why is fermentation biotechnology important for functional food innovation?

• Makes food taste worse

• Increases nutrient density, digestibility, and health effects

• Is only used in ancient cultures

• Removes all fiber from food