Fermentation MCQ with Answers
Fermentation is a biochemical process in which complex organic substances are converted into simple substances with the help of bacteria yeasts and other microorganisms are known as fermentation. The word fermentation is derived from the Latin verb which means to boil.
The study of fermentation is known as Zymology. In 1857 French chemist and microbiologist Louis Pasteur firstly used the term fermentation, he discovered that microorganisms, such as bacteria and fungus (yeasts) can cause fermentation.
Fermentation MCQ with Answers
1. Fermentation occurs in the
(1) Presence of oxygen
(2) Absence of oxygen
(3) Presence of nitrogen
(4) Presence of carbon
Answer: (2) Absence of oxygen
Explanation: Fermentation is an anaerobic process that occurs without oxygen.
2. What are the products formed by fermentation technology?
(1) Cellular energy
(2) Ethanol
(3) Carbon dioxide
(4) All of these
Answer: (4) All of these
Explanation: Fermentation results in cellular energy (ATP), ethanol, and carbon dioxide depending on the type of organism and substrate.
3. The type of fermentation observed in yeasts is
(1) Acrylic fermentation
(2) Lactic acid fermentation
(3) Pyruvic fermentation
(4) Alcoholic fermentation
Answer: (4) Alcoholic fermentation
Explanation: Yeasts like Saccharomyces cerevisiae perform alcoholic fermentation, converting sugars into ethanol and CO₂.
4. Which of the following is an upstream process?
(1) Product recovery
(2) Product purification
(3) Media formulation
(4) Cell lysis
Answer: (3) Media formulation
Explanation: Media formulation is part of upstream processing, which includes all steps before fermentation.
5. Upstream processing of fermentation includes
(1) Formulation of the fermentation medium
(2) Sterilisation of air, medium, and fermenter
(3) Inoculum preparation and inoculation of medium
(4) All of these
Answer: (4) All of these
Explanation: Upstream processing encompasses all preparatory steps before actual fermentation begins.
6. When was food first fermented?
(1) 6000 B.C.
(2) 1000 B.C
(3) 1919 A.C
(4) 1800 A.C
Answer: (1) 6000 B.C.
Explanation: Historical evidence shows fermentation was practiced around 6000 B.C., especially in ancient Mesopotamia and Egypt.
7. What are the reactants of alcoholic fermentation?
(1) Alcohol
(2) Carbon dioxide
(3) NAD⁺
(4) All of these
Answer: (4) All of these
Explanation: Though alcohol and CO₂ are products, they are part of the cycle, and NAD⁺ is regenerated in the process.
8. What is the oxidizing agent in fermentation?
(1) NAD⁺
(2) Oxygen
(3) CO₂
(4) None of these
Answer: (1) NAD⁺
Explanation: NAD⁺ acts as an electron acceptor and oxidizing agent during glycolysis and fermentation.
9. What is the electron donor in fermentation?
(1) Carbon compounds
(2) Oxygen
(3) NAD⁺
(4) Mg⁺⁺
Answer: (1) Carbon compounds
Explanation: Organic carbon compounds like glucose donate electrons in fermentation processes.
10. In lactic acid fermentation, the final electron acceptor is
(1) Lactic acid
(2) Pyruvate
(3) Oxygen
(4) NAD
Answer: (2) Pyruvate
Explanation: Pyruvate accepts electrons from NADH to form lactic acid and regenerate NAD⁺.
11. Which of the following is a downstream process?
(1) Product recovery
(2) Screening
(3) Media formulation
(4) Sterilization of media
Answer: (1) Product recovery
Explanation: Downstream processing includes recovery and purification of the product after fermentation.
12. Who first discovered fermentation?
(1) Louis Pasteur
(2) Karl Ereky
(3) James Black
(4) Erwin Chargaff
Answer: (1) Louis Pasteur
Explanation: Louis Pasteur demonstrated that fermentation is a biological process carried out by microorganisms.
13. Which of the following is a type of fermentation?
(1) Lactic acid fermentation
(2) Ethanol/alcohol fermentation
(3) Acetic acid fermentation
(4) All of these
Answer: (4) All of these
Explanation: These are all recognized types of fermentation depending on the end product.
14. Downstream Processing of fermentation includes
(1) Recovery of the products in a pure state
(2) Effluent treatment
(3) Both (1) & (2)
(4) None of these
Answer: (3) Both (1) & (2)
Explanation: Downstream processing includes product purification and waste management.
15. Which of these is not a product of fermentation?
(1) Lactate
(2) Oxygen
(3) Carbon dioxide
(4) Ethanol
Answer: (2) Oxygen
Explanation: Fermentation occurs in the absence of oxygen, so oxygen is neither a reactant nor a product.
16. Alcoholic fermentation is carried out by yeast known as
(1) Lactobacillus
(2) Bacillus
(3) Saccharomyces cerevisiae
(4) Escherichia coli
Answer: (3) Saccharomyces cerevisiae
Explanation: This yeast species is commonly used in brewing and baking for alcoholic fermentation.