172 + Mcqs in Microbiology of Waste Water and Food Page 2 McqOptions

51.	Soft pickles are made so by pectolytic enzymes mostly from
A.	moulds
B.	yeasts
C.	bacteria
D.	none of these
Answer» B. yeasts

Discussion

52.	Aerobic Colony Count (ACC), is also known as
A.	Total viable count (TVC)
B.	Aerobic plate count (APC)
C.	Standard plate count (SPC)
D.	All of these
Answer» E.

Discussion

53.	Advanced treatment is generally used to treat waste water to
A.	remove coarse solids
B.	remove settleable solids
C.	reduce BOD
D.	remove additional objectionable substances
Answer» E.

Discussion

54.	Which of the following is not an ale type of beer?
A.	Weiss beer
B.	Porterr
C.	Stout
D.	Pilsener
Answer» E.

Discussion

55.	High acid foods with a pH above 5.3 are especially subjected to
A.	flat sour spoilage
B.	putrefaction
C.	both (a) and (b)
D.	TA spoilage
Answer» D. TA spoilage

Discussion

56.	The fermentation of wine can be carried out using the strains of
A.	Saccharomyces cerevisiae
B.	Saccharomyces carlsbergenesis
C.	Bacillus subtilis
D.	Pedicoccus cerevisiae
Answer» B. Saccharomyces carlsbergenesis

Discussion

57.	The magnitude of BOD of wastewater is related to
A.	bacterial count
B.	amount of organic material
C.	amount of inorganic material
D.	all of the above
Answer» C. amount of inorganic material

Discussion

58.	Biogas production is
A.	a temperature-dependent process
B.	a temperature independent process
C.	an oxygen dependent process
D.	none of the above
Answer» B. a temperature independent process

Discussion

59.	Canned meat and fish exhibit spoilage by
A.	Bacillus species
B.	Clostridium species
C.	both (a) and (b)
D.	Saccharomyces
Answer» D. Saccharomyces

Discussion

60.	Activated sludge usually employs an aeration period of ________________
A.	1 hour
B.	24 hours
C.	10-15 hours
D.	4-8 hours
Answer» E.

Discussion

61.	In which of the following organism does iron secreted to form stalks or ribbons attached to the cell?
A.	Sphaerotilus
B.	Gallionella
C.	Thiobacillus
D.	Streptococcus
Answer» C. Thiobacillus

Discussion

62.	The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
A.	>4.5
B.	<4.5
C.	>5.3
D.	<5.3
Answer» B. <4.5

Discussion

63.	The immediate source of the flat sour bacteria is usually the
A.	plant equipment
B.	sugar
C.	starch
D.	soil
Answer» B. sugar

Discussion

64.	Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
A.	the rate of hydrogenation
B.	the rate of acetification
C.	the rate of esterification
D.	the rate of purification
Answer» C. the rate of esterification

Discussion

65.	Which of the following is true to prevent botulism from smoked fish?
A.	The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
B.	Fish should be immediately frozen after packaging and kept frozen
C.	Good sanitation should be maintained throughout production and handling
D.	All of the above
Answer» E.

Discussion

66.	Group I C. botulinum strains generally includes in
A.	all types of strains (proteolytic)A, B and F
B.	all types of strains (non-proteolytic) E and F
C.	all types of strains (proteolytic)C, D and F
D.	none of the above
Answer» B. all types of strains (non-proteolytic) E and F

Discussion

67.	The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
A.	increasing acidities of foods
B.	increasing temperature of storage
C.	imperfection in the tinning and lacquering
D.	all of these
Answer» E.

Discussion

68.	Which among the following is a gas producer organism?
A.	Streptococcus lactis
B.	Lactobacillus fermentum
C.	Micrococcus luteus
D.	Clostridium butyricum
Answer» E.

Discussion

69.	If the mash in the brewhouse is held too long it may undergo
A.	butyric acid fermentation
B.	lactic acid fermentation
C.	both (a) and (b)
D.	citric acid fermentation
Answer» D. citric acid fermentation

Discussion

70.	Slimy or ropy kraut is caused by
A.	encapsulated varieties of Lactobacillus plantarum
B.	Lactobacillus lactis
C.	encapsulated varieties of Lactobacillus brevis
D.	none of the above
Answer» B. Lactobacillus lactis

Discussion

71.	Trickling filter is used in which of the following wastewater treatment processes?
A.	Primary treatment
B.	Secondary treatment
C.	Advanced treatment
D.	Final treatment
Answer» C. Advanced treatment

Discussion

72.	The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is
A.	73 Gy
B.	73 Rad
C.	7.3 Mrad
D.	173 Rad
Answer» D. 173 Rad

Discussion

73.	Which chemical is used to inhibit mold growth in bread?
A.	benzoic acid
B.	nitrates
C.	sorbic acid
D.	lactic acid
Answer» D. lactic acid

Discussion

74.	Which of the following organism is found at the initial stages in the batter of Idli?
A.	Leuconostoc mesentroides
B.	Aspergillus niger
C.	Bacillus natio
D.	None of these
Answer» B. Aspergillus niger

Discussion

75.	Thiobacillus can produce an acidity in the range of pH __________
A.	7
B.	5
C.	3
D.	1
Answer» E.

Discussion

76.	Oxidation ponds are shallow ponds, generally designed at the depth of
A.	2 to 40 feet
B.	4 to 6 feet
C.	1 to 3 feet
D.	5 to 8 feet
Answer» B. 4 to 6 feet

Discussion

77.	The micro-organisms causing wine spoilage are
A.	wild yeast
B.	moulds
C.	bacteria
D.	all of these
Answer» E.

Discussion

78.	Which of the following is not true for the thermal resistance of the bacterial cells?
A.	Cocci are usually more resistant than rods
B.	Higher the optimal and maximal temperatures for growth, higher the resistance
C.	Bacteria that clump considerably or form capsules are difficult to kill
D.	Cells low in lipid content are harder to kill than other cells
Answer» E.

Discussion

79.	Which of the following is a food infection?
A.	Salmonellois
B.	Botulism
C.	Staphylococcal intoxication
D.	None of these
Answer» B. Botulism

Discussion

80.	The ability of B. coagulans to grow in tomato juice depends upon the
A.	number of spores present
B.	the availability of oxygen
C.	the pH of the juice
D.	all of these
Answer» E.

Discussion

81.	The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
A.	presence of carbohydrate like glucose
B.	low level of available nitrogen
C.	neutral or slightly alkaline brine
D.	all of the above
Answer» E.

Discussion

82.	Which is not a form of biomass energy?
A.	Incineration of solid waste
B.	Composting to produce methane
C.	Ethanol and methanol production for auto fuel
D.	Photovoltaic production of hydrogen
Answer» E.

Discussion

83.	The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of
A.	cell growth
B.	cell autolysis
C.	cell permeation
D.	cell damage
Answer» C. cell permeation

Discussion

84.	The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of
A.	Coxiella Burnetii
B.	E. coli
C.	B. subtilis
D.	C. botulinum
Answer» B. E. coli

Discussion

85.	The most important organism involved in manufacture of Koji is
A.	Aspergillus oryzae
B.	Aspergillus soyae
C.	both (a) and (b)
D.	Lactobacillus lactis
Answer» D. Lactobacillus lactis

Discussion

86.	Which of the following products have higher acidity and lacks aroma?
A.	Cultured buttermilk
B.	Cultured sour cream
C.	Bulgarian milk
D.	Acidophilus milk
Answer» D. Acidophilus milk

Discussion

87.	Which of the following acts as a carbon source for Enterobacter aerogenes?
A.	Peptone
B.	Sodium citrate
C.	Yeast extract
D.	Tryptone
Answer» C. Yeast extract

Discussion

88.	Jellies and jams are rarely affected by bacterial action.
A.	True
B.	False
C.	May be
D.	Can't say
Answer» B. False

Discussion

89.	Spoilage of bread is caused by which of the following microorganism(s)?
A.	Saccharomyces
B.	Rhizopus
C.	Leuconostoc
D.	Pseudomonas
Answer» C. Leuconostoc

Discussion

90.	Pickled cucumber is made from fermented salt-stock pickles.
A.	True
B.	False
C.	May be
D.	Can't say
Answer» C. May be

Discussion

91.	Gassy spoilage of green olives is usually caused by
A.	Enterobacter spp
B.	Bacillus spp
C.	Clostridium spp
D.	all of these
Answer» E.

Discussion

92.	Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show
A.	coagulase activity
B.	protease activity
C.	catalase activity
D.	none of these
Answer» B. protease activity

Discussion

93.	Which of the following is generally not referred to the sewerage system?
A.	Sanitary sewers
B.	Storm sewers
C.	Combined sewers
D.	Solid sewers
Answer» E.

Discussion

94.	Black kraut is caused by
A.	the plant enzymes
B.	the micro-organisms
C.	the combined actions of plant enzymes and micro-organisms
D.	none of the above
Answer» D. none of the above

Discussion

95.	The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
A.	C. butyricum
B.	C. pasteurianum
C.	both (a) and (b)
D.	C. sporogenes
Answer» D. C. sporogenes

Discussion

96.	NaCl can act as
A.	antagonist at optimal concentrations
B.	synergistically if added in excess of optimum level
C.	Both (a) and (b)
D.	None of the above
Answer» D. None of the above

Discussion

97.	Plate count of bacteria in foods generally use the plating medium consisting of
A.	peptone, yeast extract, glucose, sodium chloride, agar and distilled water
B.	yeast extract, glucose, sodium chloride, agar and distilled water
C.	peptone, glucose, sodium chloride, agar and distilled water
D.	peptone, yeast extract, glucose, sodium chloride and distilled water
Answer» B. yeast extract, glucose, sodium chloride, agar and distilled water

Discussion

98.	The more oxidizable organic material, the lesser the BOD.
A.	True
B.	False
C.	May be
D.	Can't say
Answer» C. May be

Discussion

99.	Staphylococcal intoxication is caused by the toxin m the food from
A.	Staphylococcus aureus
B.	S. cerevisiae
C.	S. thermophillus
D.	none of these
Answer» B. S. cerevisiae

Discussion

100.	Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
A.	C. sporogenes
B.	C. putrifaciens
C.	both (a) and (b)
D.	C. butyricum
Answer» D. C. butyricum

Discussion

Explore topic-wise MCQs in Microbiology.

Soft pickles are made so by pectolytic enzymes mostly from

Aerobic Colony Count (ACC), is also known as

Advanced treatment is generally used to treat waste water to

Which of the following is not an ale type of beer?

High acid foods with a pH above 5.3 are especially subjected to

The fermentation of wine can be carried out using the strains of

The magnitude of BOD of wastewater is related to

Biogas production is

Canned meat and fish exhibit spoilage by

Activated sludge usually employs an aeration period of ________________

In which of the following organism does iron secreted to form stalks or ribbons attached to the cell?

The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

The immediate source of the flat sour bacteria is usually the

Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

Which of the following is true to prevent botulism from smoked fish?

Group I C. botulinum strains generally includes in

The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

Which among the following is a gas producer organism?

If the mash in the brewhouse is held too long it may undergo

Slimy or ropy kraut is caused by

Trickling filter is used in which of the following wastewater treatment processes?

The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is

Which chemical is used to inhibit mold growth in bread?

Which of the following organism is found at the initial stages in the batter of Idli?

Thiobacillus can produce an acidity in the range of pH __________

Oxidation ponds are shallow ponds, generally designed at the depth of

The micro-organisms causing wine spoilage are

Which of the following is not true for the thermal resistance of the bacterial cells?

Which of the following is a food infection?

The ability of B. coagulans to grow in tomato juice depends upon the

The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by

Which is not a form of biomass energy?

The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of

The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of

The most important organism involved in manufacture of Koji is

Which of the following products have higher acidity and lacks aroma?

Which of the following acts as a carbon source for Enterobacter aerogenes?

Jellies and jams are rarely affected by bacterial action.

Spoilage of bread is caused by which of the following microorganism(s)?

Pickled cucumber is made from fermented salt-stock pickles.

Gassy spoilage of green olives is usually caused by

Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show

Which of the following is generally not referred to the sewerage system?

Black kraut is caused by

The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

NaCl can act as

Plate count of bacteria in foods generally use the plating medium consisting of

The more oxidizable organic material, the lesser the BOD.

Staphylococcal intoxication is caused by the toxin m the food from

Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?