Fermented Foods

Question 1

What bacteria is used in the fermentation of soy sauce?

Answer 1

Aspergillus

Question 2

What bacteria is used in the fermentation of cheese and yoghurt?

Answer 2

Lactobacillus

Question 3

What bacteria is used in the fermentation of beer, wine and bread?

Answer 3

Saccharomyces

Question 4

During glycolysis how many molecules of ATP and NADH are produced?

Answer 4

2 ATP
2 NADH

Question 5

What is the product of glycolysis?

Answer 5

Pyruvate/Pyruvic Acid

Question 6

What happens during fermentation in terms of pyruvate/pyruvic acid?

Answer 6

The NADH donates protons to pyruvate/pyruvic acid to become NAD+

NADH is recycled

Question 7

What are the TWO ways microbes can recycle NADH?

Answer 7

Respiration and fermentation

Question 8

What bacteria is responsible for the holes in Swiss cheese?

Answer 8

Propionibacteria

Question 9

What is the main effect of lactic acid in cheese making?

Answer 9

To drop the pH

Question 10

What are the TWO pathways Lactic Acid Bacteria use to ferment glucose to lactic acid?

Answer 10

1. Homofermentative
2. Heterofermentative

Question 11

What are the products of the HOMOFERMANTATIVE pathway used by Lactic Acid Bacteria?

Answer 11

2 Lactate

2ATP

Question 12

What are the products of the HETEROFERMANTATIVE pathway used by Lactic Acid Bacteria?

Answer 12

1 Lactate

1 ATP

1 Ethanol

1 CO₂

Question 13

What bacteria causes acidification in cheese production?

Answer 13

Lactococcus

Produces lactic acid

Question 14

What enzyme is used in the production of cheese?

Answer 14

Chymosin (rennin)

Question 15

How many molecules of ATP are generated from FERMENTING glucose?

Answer 15

2

(Plus CO₂ and EtOH)

Question 16

How many molecules of ATP are generated from RESPIRING glucose?

Answer 16

36

(Plus CO₂ and H₂O)

Question 17

What is the Crabtree Effect?

Answer 17

The fermentation of glucose to alcohol even in the presence of oxygen

(High glucose concentrations and respiration is suppressed)