MCQOPTIONS
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MCQOPTIONS
This section includes 8 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
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 | |
| 2. |
The most important organism involved in manufacture of Koji is |
| A. | <i>Aspergillus oryzae</i> |
| B. | <i>Aspergillus soyae</i> |
| C. | both (a) and (b) |
| D. | <i>Lactobacillus lactis</i> |
| Answer» D. <i>Lactobacillus lactis</i> | |
| 3. |
The manufacture of baker's yeast involve |
| A. | <i>S. cerevisiae</i> |
| B. | <i>S. thermophillus</i> |
| C. | <i>Bacillus subtilis</i> |
| D. | none of these |
| Answer» B. <i>S. thermophillus</i> | |
| 4. |
Which of the following organism is found at the initial stages in the batter of Idli? |
| A. | <i>Leuconostoc mesentroides</i> |
| B. | <i>Aspergillus niger</i> |
| C. | <i> Bacillus natio</i> |
| D. | None of these |
| Answer» B. <i>Aspergillus niger</i> | |
| 5. |
Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds? |
| A. | Aspergillus |
| B. | Penicillium |
| C. | Fusarium |
| D. | All of these |
| Answer» E. | |
| 6. |
Ropiness in bread is caused by |
| A. | <i>Bacillus subtilis</i> |
| B. | <i>A. niger </i> |
| C. | <i>R. nigricans</i> |
| D. | <i>P. expansum</i> |
| Answer» B. <i>A. niger </i> | |
| 7. |
Mined salt has been reported to contain about |
| A. | 50% Micrococcus, 10% Coryneforms and 14% Bacillus |
| B. | 60% Micrococcus, 20% Coryneforms and 14% Bacillus |
| C. | 70% Micrococcus, 20% Coryneforms and 4% Bacillus |
| D. | 70% Micrococcus, 20% Coryneforms and 10% Bacillus |
| Answer» D. 70% Micrococcus, 20% Coryneforms and 10% Bacillus | |
| 8. |
Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? |
| A. | Cloudiness and ropiness |
| B. | Flat sour spoilage |
| C. | Superficial fungal spoilage |
| D. | Pin-spot molding |
| Answer» B. Flat sour spoilage | |