Name the lactic acid bacteria involved in Sauerkraut fermentation. What kind of microorganism utilizes mannitol and dextran in the production of sauerkraut?
Answer
A. Leuconostoc mesenteroides (heterofermentative starter)
B. Lactobacillus plantarum (heterofermentative)
C. Lactobacillus brevis (homofermentative)
Card 162
Question
Name the lactic acid bacteria involved in pickle fermentation.
Answer
A. Leuconostoc mesenteroides (heterofermentative starter)
B. Lactobacillus plantarum (heterofermentative)
C. Pediococcus cerevisiae
Card 163
Question
What is the botanical name of okra?
Answer
Abelmoschus esculentus [Malvaceae (Mallow)]
Card 164
Question
Give the colors of anthocyanins when the pH is acidic and basic.
Answer
Acidic: red/ pink
Basic: blue/violet
Card 165
Question
What is the botanical name of Kiwi fruit?
Answer
Actinidia deliciosa
Card 166
Question
Give the name of the inner, spongy layer of citrus rinds.
Answer
Albedo
Card 167
Question
What are the two parts of a citrus rind?
Answer
Albedo and flavedo
Card 168
Question
What is the white part inside an orange peel called, and what is it a good source of?
Answer
Albedo; it is a good source of pectin
Card 169
Question
What is the similarity between tomatoes, cucumbers, avocado, olives and eggplant?
Answer
All are fruits.
Card 170
Question
What compound is responsible for the pungent aroma of onions and garlic when cut?
Answer
Allicin (formed from alliin by alliinase)
Card 171
Question
Which group of sulfhydryl-containing compounds is responsible for the flavor of garlic and also known for their homeopathic properties?
Tomato products, particularly cooked and canned tomatoes provide a red pigment called lycopene that acts as:
Answer
an antioxidant
Card 179
Question
What is limonene?
Answer
An aroma component or compound. It is a colorless liquid hydrocarbon classified as a cyclic terpene. The common D-isomer possesses a strong smell of oranges.
Card 180
Question
What is a truffle?
Answer
An edible fungus
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