MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Fermentation Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Lactobacillus acidophilus is present in the human intestine. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
Homofermentative LAB produces more amount of lactic acid than heterofermentative LAB. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 3. |
Sinki is the most popular fermented food in ______________ |
| A. | Nepal |
| B. | Japan |
| C. | China |
| D. | Thailand |
| Answer» B. Japan | |
| 4. |
Which of the following is not the importance of fermented vegetables? |
| A. | Detoxification |
| B. | Improved Quality |
| C. | Improved Quantity |
| D. | Preservation |
| Answer» D. Preservation | |
| 5. |
Which of the following is used in the production of Gundruk? |
| A. | Cabbage |
| B. | Cauliflower |
| C. | Tomato |
| D. | Potato |
| Answer» C. Tomato | |
| 6. |
Sauerkraut was originated in ___________ |
| A. | Germany |
| B. | England |
| C. | America |
| D. | Japan |
| Answer» B. England | |
| 7. |
Which of the following uropathogen is a target for Lactobacillus vurvatus? |
| A. | <i>Escherichia coli </i> |
| B. | <i>Candida albicans</i> |
| C. | <i>Pseudomonas aeruginosa</i> |
| D. | <i>Staphylococcus aureus</i> |
| Answer» C. <i>Pseudomonas aeruginosa</i> | |
| 8. |
Which of the following bacteria produces pediocin PA1? |
| A. | <i>Lactobacillus delbruckii</i> |
| B. | <i>Lactobacillus acidophilus</i> |
| C. | <i>Leuconostoc gelidum</i> |
| D. | <i>Lactobacillus helveticus</i> |
| Answer» D. <i>Lactobacillus helveticus</i> | |
| 9. |
Which class of bacteriocin from LAB produces acidocin B? |
| A. | Class I |
| B. | Class IIa |
| C. | Class IIc |
| D. | Class IId |
| Answer» D. Class IId | |
| 10. |
Which of the following substrate cannot be utilized by the LAB to produce gas? |
| A. | Citrate |
| B. | Gluconate |
| C. | Amino acids |
| D. | Alkanes |
| Answer» E. | |
| 11. |
Lactic Acid Fermentation is the most effective strategy for ___________ |
| A. | Increasing the quantity of food |
| B. | Preparation of brown bread |
| C. | Food preservation |
| D. | Production of beer |
| Answer» D. Production of beer | |
| 12. |
Which of the following is a homofermentative lactic acid bacteria? |
| A. | <i>Lactobacillus brevis</i> |
| B. | <i>Lueconostoc mesenteroides</i> |
| C. | <i>Lactobacillus fermentum</i> |
| D. | <i>Lactobacillus delbruckii</i> |
| Answer» E. | |
| 13. |
Which of the following are a heterofermentative bacterial species? |
| A. | <i>Lueconostoc spp.</i> |
| B. | <i>Enterococcus spp.</i> |
| C. | <i>Pediococcus spp.</i> |
| D. | <i>Streptococcus spp.</i> |
| Answer» B. <i>Enterococcus spp.</i> | |
| 14. |
Which of the following is the most common LAB found on all the plants? |
| A. | <i>Streptococcus pyogenes</i> |
| B. | <i>Lueconostoc mesenteroides</i> |
| C. | <i>Staphylococcus aureus</i> |
| D. | <i>Lactobacillus acidophilus</i> |
| Answer» C. <i>Staphylococcus aureus</i> | |