Question

Rancidity in spoiled foods is mainly due to

• A. Proteolytic enzymes
• B. Photosynthetic microbes
• C. Saccharolytic microbes
• D. Lipolytic microbes

Hint:

Rancidity is the result of lipid breakdown—always associate it with lipolytic activity, not proteolysis or saccharolysis.

Answer 1

The Correct Option is D

Step 1: Understand the concept of rancidity. 
Rancidity refers to the spoilage of fats and oils in foods, often resulting in bad odor and taste. It is primarily due to the breakdown of lipids. 
Step 2: Identify the role of lipolytic microbes.
Lipolytic microbes produce lipase enzymes that hydrolyze triglycerides (fats) into glycerol and free fatty acids. The release and oxidation of fatty acids cause rancid odors and flavors. 
Step 3: Eliminate incorrect options.
Proteolytic enzymes break down proteins, not fats.
Photosynthetic microbes do not cause spoilage.
Saccharolytic microbes break down sugars, leading to fermentation, not rancidity.
Thus, rancidity is primarily associated with the action of lipolytic microbes.