MCQOPTIONS
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MCQOPTIONS
This section includes 172 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 101. |
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo |
| A. | flat sour spoilage |
| B. | putrefaction |
| C. | both (a) and (b) |
| D. | TA spoilage |
| Answer» E. | |
| 102. |
Floaters or bloaters may result from |
| A. | hollow cucumbers |
| B. | gas being formed by yeasts |
| C. | hetero fermentative lactic acid bacteria |
| D. | all of these |
| Answer» E. | |
| 103. |
Most spoilage bacteria grow at |
| A. | acidic pH |
| B. | alkaline pH |
| C. | neutral pH |
| D. | any of the pH |
| Answer» D. any of the pH | |
| 104. |
Bacterial cell grown on hydrocarbon wastes from the petroleum industry are a source of _____________ |
| A. | carbohydrates |
| B. | proteins |
| C. | vitamins |
| D. | fats |
| Answer» C. vitamins | |
| 105. |
How many tons of protein can be produced by algae grown in pond in a year? |
| A. | 1000 |
| B. | 1 |
| C. | 50 |
| D. | 20 |
| Answer» E. | |
| 106. |
Yeast-cell crops harvested from the vats is used to produce which of the following compounds? |
| A. | alcoholic beverages |
| B. | enzymes |
| C. | antibiotics |
| D. | organic acids |
| Answer» B. enzymes | |
| 107. |
Which of the following microorganism have a high vitamin content? |
| A. | bacteria |
| B. | yeast |
| C. | algae |
| D. | protozoa |
| Answer» C. algae | |
| 108. |
What is the range of protein content in yeast cells? |
| A. | 69% |
| B. | 12-15% |
| C. | 20-40% |
| D. | 40-50% |
| Answer» E. | |
| 109. |
Which of the following method is used for treatment of water used for the depuration of shellfish? |
| A. | Chemicals |
| B. | Radiation |
| C. | Low temperature |
| D. | Osmotic pressure |
| Answer» C. Low temperature | |
| 110. |
Acetic acid and lactic acid are used for __________________ |
| A. | curing meats |
| B. | preservation of color |
| C. | preservation of pickles |
| D. | inhibiting mold growth |
| Answer» D. inhibiting mold growth | |
| 111. |
Which of the following microbe is used in the production of blue cheese? |
| A. | Streptococcus thermophilus |
| B. | Lactobacillus bulgaricus |
| C. | Penicillium roqueforti |
| D. | Rhizopus stolonifer |
| Answer» D. Rhizopus stolonifer | |
| 112. |
Sterilization occurs at high temperatures for long periods of time. |
| A. | True |
| B. | False |
| C. | May be |
| D. | Can't say |
| Answer» C. May be | |
| 113. |
Which of the following type of spoilage occurs in fresh meat? |
| A. | Souring |
| B. | Greening |
| C. | Putrefaction |
| D. | Moldy |
| Answer» D. Moldy | |
| 114. |
Which of the following microorganism is eliminated in canned foods? |
| A. | Mycobacterium tuberculosis |
| B. | Coxiella burnetii |
| C. | Clostridium botulinum |
| D. | Lactobacillus |
| Answer» D. Lactobacillus | |
| 115. |
The temperatures used for canning foods ranges from ____________________ |
| A. | 0-20 degree C |
| B. | 20-60 degree C |
| C. | 60-100 degree C |
| D. | 100-121 degree C |
| Answer» E. | |
| 116. |
The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________ |
| A. | Bacilllus stearothemophilus |
| B. | Clostridium thermosaccharolyticum |
| C. | Bacillus thermoacidurans |
| D. | Clostridium sporogenes |
| Answer» C. Bacillus thermoacidurans | |
| 117. |
In the high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of _________ |
| A. | 132 degree F |
| B. | 145 degree F |
| C. | 161 degree F |
| D. | 120 degree F |
| Answer» D. 120 degree F | |
| 118. |
Tuberculosis brucellosis is caused by the pathogen from an infected cow. |
| A. | True |
| B. | False |
| C. | May be |
| D. | Can't say |
| Answer» B. False | |
| 119. |
In which of the following biochemical types of microorganisms a slime layer or capsule is formed on the cells? |
| A. | Acid producers |
| B. | Gas producers |
| C. | Ropy or stringy fermentation |
| D. | Proteolytic |
| Answer» D. Proteolytic | |
| 120. |
The coloration of the milk is caused by which of the following organism? |
| A. | Pseudomonas sp. |
| B. | Bacillus sp. |
| C. | Penicillium sp. |
| D. | Streptococcus sp. |
| Answer» B. Bacillus sp. | |
| 121. |
Which among the following group of microorganisms are found in the ducts of cow’s mammary glands? |
| A. | Coliforms |
| B. | Lactobacilli |
| C. | Micrococci |
| D. | Microbacteria |
| Answer» D. Microbacteria | |
| 122. |
What is the pH of bananas? |
| A. | 2.3 |
| B. | 5.0 |
| C. | 7.0 |
| D. | 12.0 |
| Answer» C. 7.0 | |
| 123. |
Which of the following organism occurs on the skin of fresh poultry? |
| A. | pseudomonads |
| B. | staphylococci |
| C. | micrococci |
| D. | enterococci |
| Answer» B. staphylococci | |
| 124. |
Raw milk of good sanitary quality will develop sweet flavour. |
| A. | True |
| B. | False |
| C. | May be |
| D. | Can't say |
| Answer» C. May be | |
| 125. |
Belt filter presses are used in which of the following process? |
| A. | Thickening |
| B. | Stabilization |
| C. | Dewatering |
| D. | Disposal |
| Answer» D. Disposal | |
| 126. |
The upper region of the trickling filter is favorable for the growth of _____________ |
| A. | fungi |
| B. | protozoa |
| C. | algae |
| D. | bacteria |
| Answer» D. bacteria | |
| 127. |
Among the following which microorganism acts as a representative of fecal streptococci group? |
| A. | Streptococcus faecalis |
| B. | Streptococcus bovis |
| C. | Streptococcus equinus |
| D. | Streptococcus faecium |
| Answer» B. Streptococcus bovis | |
| 128. |
Coliforms are natural inhabitants of the large intestine of human and animals. |
| A. | True |
| B. | False |
| C. | May be |
| D. | Can't say |
| Answer» B. False | |
| 129. |
Which of the following sewerage systems carry domestic and industrial waste water? |
| A. | sanitary sewers |
| B. | storm sewers |
| C. | combined sewers |
| D. | storm and combined sewers |
| Answer» B. storm sewers | |
| 130. |
Which of the following is a strict anaerobe? |
| A. | Enterobacter |
| B. | Alcaligenes |
| C. | Pseudomonas |
| D. | Methanosarcina |
| Answer» E. | |
| 131. |
In which of the following treatment involve oxidation of organic constituents of the wastewater? |
| A. | Primary treatment |
| B. | Secondary treatment |
| C. | Advanced treatment |
| D. | Final treatment |
| Answer» C. Advanced treatment | |
| 132. |
S. patorianns can cause |
| A. | cloudiness in beer |
| B. | ester like taste in beer |
| C. | stringent taste in beer |
| D. | bitter taste |
| Answer» B. ester like taste in beer | |
| 133. |
Hollow pickles are obtained as a result of |
| A. | loose packing in the vat |
| B. | too strong or too weak brine |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» D. none of these | |
| 134. |
The most commonly used medium for the build up of cultures and the production of baker's yeast consist of |
| A. | molasses and minerals |
| B. | molasses, minerals and salts |
| C. | molasses |
| D. | molasses, lactose |
| Answer» C. molasses | |
| 135. |
What will be the plate count of good quality water? |
| A. | 10 per ml |
| B. | 50 per ml |
| C. | 100 per ml |
| D. | 1000 per ml |
| Answer» D. 1000 per ml | |
| 136. |
Too long a fermentation of sauerkraut may favour the growth of |
| A. | Lactobacillus lactis |
| B. | Lactobacillus brevis |
| C. | Bacillus subtilis |
| D. | none of these |
| Answer» C. Bacillus subtilis | |
| 137. |
The spoilage most commonly occurring in wine is tourne which refers to |
| A. | acid formation from aldehyde and ketones |
| B. | acid formation from sugars, glucose and fructose |
| C. | both (a) and (b) |
| D. | none of the above |
| Answer» C. both (a) and (b) | |
| 138. |
The principal microorganism for yogurt is ______________________ |
| A. | Streptococcus thermophilus |
| B. | Leuconostoc citrovorum |
| C. | Lactobacillus acidophilus |
| D. | Streptococcus lactis |
| Answer» B. Leuconostoc citrovorum | |
| 139. |
Canned sweetened condensed milk may become thickened by |
| A. | Bacillus species |
| B. | Clostridium species |
| C. | Micrococcus species |
| D. | Saccharomyces species |
| Answer» D. Saccharomyces species | |
| 140. |
Treatment of municipal water supplies is based upon |
| A. | coagulation, filtration, chlorination |
| B. | chlorination, filtration, coagulation |
| C. | filtration, coagulation, chlorination |
| D. | coagulation, chlorination, filtration |
| Answer» B. chlorination, filtration, coagulation | |
| 141. |
Which of the following gases are produced in large amounts during sludge digestion? |
| A. | methane |
| B. | carbon-dioxide |
| C. | hydrogen |
| D. | nitrogen |
| Answer» B. carbon-dioxide | |
| 142. |
The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of |
| A. | antibiotic |
| B. | analgesic |
| C. | antitoxin |
| D. | antipyretic |
| Answer» D. antipyretic | |
| 143. |
At what temperature pasteurization of milk takes place? |
| A. | 65° C |
| B. | 37° C |
| C. | 62.8° C |
| D. | 45° C |
| Answer» D. 45° C | |
| 144. |
Examination of the presence / absence of organisms refers to |
| A. | incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. |
| B. | incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. |
| C. | incubation of a food suspension in an enrichment medium |
| D. | none of the above |
| Answer» B. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. | |
| 145. |
Biomass |
| A. | provides the U.S. with about 50% of its energy |
| B. | consists largely of wood, animal, and human waste |
| C. | is unlikely to be a major source of energy globally |
| D. | offers the consumer high quality energy with low environmental impact |
| Answer» C. is unlikely to be a major source of energy globally | |
| 146. |
The putrifactive anaerobes grow best in the |
| A. | low acid canned foods |
| B. | medium acid canned foods |
| C. | high acid canned foods |
| D. | any of these |
| Answer» B. medium acid canned foods | |
| 147. |
Sarcina sickness of beer is caused by |
| A. | Saccharomyces cerevisiae |
| B. | Pedicoccus cerevisiae |
| C. | S. carlsbergensis |
| D. | Zygomonas anaeroium |
| Answer» C. S. carlsbergensis | |
| 148. |
The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is |
| A. | acetone |
| B. | acetyl coA |
| C. | butyric acid |
| D. | diacetyl |
| Answer» E. | |
| 149. |
The botulism intoxication occurs due to |
| A. | an enterotoxin |
| B. | neurotoxin |
| C. | mycotoxin |
| D. | all of these |
| Answer» C. mycotoxin | |
| 150. |
Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%? |
| A. | Sake |
| B. | Pulpue |
| C. | Sonti |
| D. | Lager |
| Answer» B. Pulpue | |