Fermented Foods — Prelims Questions

Which of the following pairs correctly matches a fermented food product with the primary microorganism responsible for its production?

Which of the following is a primary benefit of fermenting milk into curd?

The 'eyes' (large holes) in Swiss cheese are formed due to the production of which gas by *Propionibacterium shermanii*?

Which microorganism is primarily responsible for the leavening of bread dough?

Which of the following fermented products is formed by the aerobic oxidation of ethanol?

Which of the following is NOT a general benefit of consuming fermented foods?