MP - Soil and Fermentation

Question 1

Control

Answer 1

Bacillus and Pseudomonas

Question 2

What are the dominant microflora in control groups?

Answer 2

Basidiomycetes

Question 3

Can grow and prosper on soil that has low nutrients because it can utilize diverse energy and nitrogen source

Answer 3

Basidiomycetes

Question 4

Starch

Answer 4

Actinomycetes (Streptomyccetes and Nocardia)

Bacillus, Pseudomonas, Staphylococcus and Streptoccoccus

Basidiomycetes and Ascomycetes

Question 5

Role of starch to microorganisms

Answer 5

• Energy source
• Increases stability of organic compounds

Question 6

Bacteria in Urea

Answer 6

Alcaligenes, Pseudomonas and Bacillus

Basidiomycetes and Ascomycetes

Question 7

Roles of Urea to microorganisms

Answer 7

• Nitrogen source
• Organic matter

Question 8

Symbiotic nitrogen fixing bacteria

Answer 8

Rhizobium

Question 9

Role of Rhizobium

Answer 9

• Nitrogen fixation
• Protein content increase in crop

Question 10

Makes nitrogen fixation possible

Answer 10

Nitrogenase enzyme system

Question 11

NH3 oxidizers

Answer 11

Nitrosomonas, Nitrosbacter, Nitrosolobus, Nitrosovibrio, Brocardia

Question 12

NO2 oxidizers

Answer 12

Nitrobacter, Nitrospira, Nitrococcus

Question 13

DIssimilatory NOz reducers

Answer 13

Alcaligenes, Escherichia, Aeromonas, Enterobacter, Bacillus, Flavobacterium, Nocardia, Spirillum, Vibrio, Staphylococci

Question 14

Denitrifiers

Answer 14

Pseudomonas, Rhodopseudomonas, Azospirillum, Thiobacillus, Propionibacterium, Paracoccus

Question 15

“Friendly” bacteria, primary agent for fermentation, gram-positive rods

Answer 15

Lactobacilli

Question 16

Made by the process called lacto fermentation

Answer 16

Sauerkraut fermentation

Question 17

Process to kill harmful pathogens

Answer 17

Pasteurization

Question 18

Anaerobic pathway of glycolysis

Answer 18

Fermentation

Question 19

Lactic acid is the only byproduct

Answer 19

Homolactic fermentation

Question 20

Alcohol and lactic acid are the byproducts

Answer 20

Heterolactic fermentation

Question 21

Roles of Lactobacillus in non-dairy fermentation

Answer 21

Preserve food by using bacterial antagonism, where lactic acid from fermentation inhibits spoilage and harmful bacteria.

Question 22

What are the physiological benefits of lactic acid bacteria in the human diet?

Answer 22

Lactic acid bacteria aid digestion, boost immunity, reduce disease risk, and protect against infections.

Question 23

What are the effects of lactic acid bacteria on the gastrointestinal tract?

Answer 23

They improve lactose absorption, eliminate pathogens, strengthen the intestinal barrier, and boost nonspecific immunity.