NANP Board Practice Exam

The correct answer is that many gums used in the food industry are derived from bacterial fermentation. Gums are complex carbohydrates produced by various microorganisms, including bacteria, which can confer unique textural properties to food products. These fermented gums, such as xanthan gum and gellan gum, are frequently utilized as thickening agents, stabilizers, and emulsifiers in a wide range of food applications. Seaweed gums arise from marine algae, whereas non-marine gums are typically sourced from plant exudates or seeds rather than bacterial sources. B-glucans are polysaccharides primarily found in cereal grains like oats and barley, not specifically produced through bacterial fermentation. This context highlights the connection between bacterial fermentation and the specific gums that enhance food industry products.