Fermented Products & Beverages 🍶🍷- Important MCQs | Food Tech Quiz #37 | Food Microbiology MCQs

[@SaurabhKumar-zn1lz]

Your videos really pushes me to explore more about various things which I haven't even heard/studied of in books.. till now..❤️

[@FoodTech360]

🍏❤🎓💯

[@jyo_st]

3- Saccharomyces cerevisiae

[@hellotohappiness1028]

thanks for these videos

[@FoodTech360]

🍏🎓❤💯

[@Alphiiiiiiiiiii]

18, soy a sauce is made by combination of yeast and bacteria right???

[@VAISHNADEVIGECEUG-]

SIR THANK YOU FOR PROVIDING THESE LECTURES PLEASE UPLOAD FURTHER FOOD TECHNOLOGY SIR THANK YOU SIR

[@FoodTech360]

Noted 📝 👍🏻

[@snehakappingal5401]

Q19:Is Tarhana a fermented cereal food(flour, yogurt, vegetables etc)

[@SaurabhKumar-zn1lz]

Ques no. 14... I guess option c will be more suitable as beers are mainly made from barley(cereal) whereas majority of vinegar is made from Apple(fruit).. correct me if I am wrong🙏 By the way... Thanks for another such nice and informative video sir❤️

[@FoodTech360]

Synthetic vinegar is nothing but diluted acetic acid, not from fruit/vegetable sources. But some cider vinegars are there which is made from apple. So the correct answer is Vinegar only.

[@SaurabhKumar-zn1lz]

@@FoodTech360 yeah😅.. I actually forgot about synthetic vinegar & just thinking about just apple vinegar.. thanks for correction there.

[@Roadite]

But there is no fruits and vegetables in Beer. So why shouldnt we consider option c? Please confirm

[@prasannakumari7906]

As in your question 29 even question was not available in Google search

[@surekas1962]

Hi please clear me both sacchromyces cervisiae and ellipsodues used in wine making,so how you're telling here wine year is sacchromyces ellipsoidus

[@abinmathews5599]

Why is concentration of salt is different for different vegetables fermentation?

[@SaurabhKumar-zn1lz]

Do you add same concentration of salt to your salad and veggies (sabzi)😆 Apart from it.. different concentrations of salts are used due to following reasons- 1.so that only desired microorganisms grow in our product, coz different microbes can tolerate salts at different concentrations further they produce acid, not just any microbe can give you your desirable acid 2. Different food products carry different process, some can require more salt for their fermentation whereas some can ferment with lesser amount of it too 3. Concentration of salt also depends on method utilised, even for same product. 4. Different food products responds differently to salt concentration giving you your final flavour. Etc.😅

[@subashsiva6943]

Sir ... Can I expect atleast 40 questions From All This 70 videos???? For TNMRB FSO

[@FoodTech360]

Yes, we hope for the best. Will upload more mcqs in upcoming days.

[@subashsiva6943]

@@FoodTech360 Thank u sir

[@subashsiva6943]

@@FoodTech360 I watched All of Your videos sir

[@shaliniramachandran4849]

Will tamil language also be included in TN MRB FSO exam??

[@FoodTech360]

@@shaliniramachandran4849 not sure, because the new update has came after the tn mrb fso notification.

[@soumodeep07....93]

12

[@FoodTech360]

🍏✅

[@snehakappingal5401]

When I search in google, it shows saccharomyces cerevisiae as wine yeast, is it correct

[@snehakappingal5401]

Q3: wine yeast -Saccharomyces cerevisiae Q8:Bakers yeast -Saccharomyces ellipsoideuus Is this correct One more doubt is okara also a fermented soy food,

[@samyukthareddy6967]

Brother edi food technology kuda kada.

[@easysarkariexam6345]

kzbin.info/www/bejne/iImsk5efibiJepI