FERMENTATION

Question 1

The word fermentation originally came from a Latin word ____ that means ____.

Answer 1

fervere, to boil

Question 2

It is an enzyme-catalyzed metabolic process whereby organisms convert starch or sugar to alcohol or an
acid, anaerobically releasing energy.

Answer 2

Fermentation

Question 3

It involves the breakdown of carbohydrates into
simpler compounds, primarily to generate energy for
microorganisms.

Answer 3

Fermentation

Question 4

The process typically follows glycolysis,
leading to the production of pyruvate, which can be further
transformed into ethanol, lactic acid, or acetic acid,
depending on the microorganism involved.

Answer 4

Fermentation

Question 5

It was first discovered accidentally by nomadic herders in Central Asia.

Answer 5

Early Yogurt Fermentation 10,000 BC

Question 6

Who accidentally discovered Early Yogurt Fermentation and where?

Answer 6

nomadic herders, Central Asia

Question 7

(TRUE OR FALSE)
Bacteria in milk caused fermentation, which increased shelf life and nutritional value.

Answer 7

TRUE

Question 8

This type of fermentation process is Used in producing bread, vinegar, and soy sauce

Answer 8

Spontaneous Fermentation 5000BC

Question 9

What regions are associated with early evidence of beer and wine production around 7000 BC?

Answer 9

China, Mesopotamia, and Egypt.

Question 10

What role did fermented drinks play in ancient societies?

Answer 10

They were crucial for religious and social practices.

Question 11

Who discovered microorganisms in fermented food, and in what century?

Answer 11

Antonie van Leeuwenhoek in the 17th century.

Question 12

What term did Antonie van Leeuwenhoek use to describe microbes?

Answer 12

Animalcules

Question 13

Who demonstrated that fermentation is a biological process and not just a chemical reaction?

Answer 13

Louis Pasteur

Question 14

What improvement in food safety resulted from Pasteur’s research on fermentation?

Answer 14

The development of pasteurization

Question 15

What does media formulation most commonly require for fermentation?

Answer 15

Liquid media, often referred to as broth.

Question 16

What must fermentation media satisfy?

Answer 16

It must satisfy all the nutritional requirements of the microorganism and fulfill the technical objectives of the process.

Question 17

What are the two main types of fermentation media based on complexity?

Answer 17

Simple Media and Complex Media

Question 18

It consists of a few inorganic salts, water, and nitrogen sources.

Answer 18

Simple Media

Question 19

Only the simplest of inorganic medium

Answer 19

Simple Media

Question 20

What are Complex Media used for, and what do they contain?

Answer 20

They are used to fulfill the growth requirements of fastidious organisms and consist of many different ingredients.

Question 21

They are used to fulfill the growth requirements of fastidious organisms

Answer 21

Complex Media

Question 22

What is required by fastidious organisms for growth?

Answer 22

An organic carbon supply to provide energy for the synthesis of cellular components and the release of metabolic energy.

Question 23

What distinguishes Synthetic Media from Non-Synthetic Media?

Answer 23

Synthetic Media use only pure chemicals in definite concentrations, while Non-Synthetic Media have uncertain constituents and concentrations.

Question 24

Also known as Undefined
Medium.

Answer 24

Non-Synthetic/Crude Media

Question 25

It is required for all biosynthesis leading to reproduction, product formation, and cell maintenance.

Answer 25

Carbon Sources

Question 26

What are examples of saccharine carbon sources in fermentation?

Answer 26

Molasses, fruit juices, and cheese whey

Question 27

In most fermentations, it also serves as the main energy source.

Answer 27

Carbon Sources

Question 28

It is a byproduct of cane and beet sugar production.

Answer 28

Molasses

Question 29

It can be used as a source of carbon in the fermentation industries since they contain soluble sugars.

Answer 29

Fruit Juices

Question 30

It is a straw-colored liquid produced as a byproduct in cheese production

Answer 30

ChEESE Whey

Question 31

used as fermentation substrates

Answer 31

Hydrocarbons

Question 32

It is produced by acid hydrolysis of wood; produces 65-85% fermentable sugars

Answer 32

Wood Molasses

Question 33

A source of cellulose derived from paper pulp waste after the digestion process.

Answer 33

Sulfite Waste Liquor (SWL)

Question 34

Name two starch-based carbon sources used in fermentation.

Answer 34

Cereals (e.g., wheat, rice, barley) and roots/tubers (e.g., potatoes, tapioca).

Question 35

What process produces Wood Molasses as a fermentation carbon source?

Answer 35

Acid hydrolysis

Question 36

What type of oil serves as a fermentation substrate under vegetable oils and hydrocarbons?

Answer 36

Vegetable oil obtained by de-oiling vegetable seeds.

Question 37

It is required for the synthesis of protein, nucleic acid, and co-enzymes by microbial cells

Answer 37

Nitrogen Sources

Question 38

Provide two examples of inorganic nitrogen sources used in fermentation.

Answer 38

Ammoinium sulphate and urea

Question 39

a byproduct of the corn wet-milling process

Answer 39

Corn steep Liquor

Question 40

the nutrient-rich byproduct of potato processing

Answer 40

Potato steep liquor

Question 41

a mixture of amino acids, peptides, water soluble vitamins and carbohydrates

Answer 41

Yeast Extracts

Question 42

the material left after removing oil from the soya bean seeds

Answer 42

Soybean flour

Question 43

Substances added to or simultaneously which generally serve to increase the yield or improve the quality of the product

Answer 43

Prescursors

Question 44

Those chemical compounds that, when added to certain fermentations, more specific product may be produced, or a metabolic intermediate (which is normally metabolized) is accumulated.

Answer 44

Inhibitors

Question 45

specific chemical compounds included in media which induce or provoke the formation of desired industrial fermentation products

Answer 45

inducers

Question 46

surface active agents

Answer 46

Antifoam agents

Question 47

Reduces the surface tension in the foams and destabilizing the protein films by hydrophobic bridges between two surfaces, displacement of absorbed protein, and rapid spreading on the surface of the film

Answer 47

Antifoam agents

Question 48

It depends on the specific type of fermentation process (aerobic/anaerobic).

Answer 48

Oxygen

Question 49

Before use, suspended solids, colloids, and microorganisms is usually removed, so a clean water with consistent composition is required.

Answer 49

Water

Question 50

Is one of the most common yeast strains used in fermentation and employed in the production of alcoholic beverages like beer, wine, and spirits.

Answer 50

Saccharomyces cerevisiae

Question 51

Species, are used in the fermentation of dairy products like yogurt and cheese, as well as in the production of sauerkraut and pickles.

Answer 51

Lactic acid bacteria, such as Lactobacillus and Streptococcus

Question 52

Are species are used in the fermentation of soybeans to produce soy sauce and tempeh, respectively.

Answer 52

Aspergillus and Rhizopus

Question 53

Specific microorganisms like yeast, bacteria, or mold are introduced into the fermentation medium.

Answer 53

Inoculation (introduction of microorganisms)

Question 54

The microorganisms break down glucose or other sugars into pyruvate through glycolysis. This process generates a small amount of energy (ATP) and intermediate compounds.

Answer 54

gylcolysis

Question 55

Under anaerobic conditions, pyruvate is converted into specific byproducts based on the type of fermentation.

Answer 55

Fermentation reaction

Question 56

As fermentation continues, the byproducts accumulate in the medium. Some byproducts, like ethanol and organic acids, can inhibit microbial growth if their concentration gets too high.

Answer 56

Accumulation of fermentation products

Question 57

Once fermentation is complete, the desired product is extracted from the fermentation broth.

Answer 57

Harvesting and separation

Question 58

Additional steps, such as drying, concentration, or chemical modifications, may be applied depending on the end-use application.

Answer 58

Purification and Post-Processing

Question 59

Unused biomass and waste products are processed for disposal or recycling.

Answer 59

Waste Management and Recycling