MCQOPTIONS
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MCQOPTIONS
This section includes 16 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of |
| A. | <i>Leuconostoc </i> |
| B. | <i>Pediococcus cerevisiae</i> |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» B. <i>Pediococcus cerevisiae</i> | |
| 2. |
The most important bacterium developing acidity in both low and high salt brines is |
| A. | <i>L. lactis</i> |
| B. | <i>L. plantarum</i> |
| C. | <i>L. brevis</i> |
| D. | <i>B. subtilis</i> |
| Answer» C. <i>L. brevis</i> | |
| 3. |
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. | |
| 4. |
Too long a fermentation of sauerkraut may favour the growth of |
| A. | <i>Lactobacillus lactis</i> |
| B. | <i>Lactobacillus brevis</i> |
| C. | <i>Bacillus subtilis</i> |
| D. | none of these |
| Answer» C. <i>Bacillus subtilis</i> | |
| 5. |
The favouring conditions for floaters is |
| A. | high intial amounts of salt |
| B. | thick skin that does not allow gas to diffuse out |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» D. none of these | |
| 6. |
Cloudiness of brine of glass-packed olives may be caused by |
| A. | the lactics if fermentation of residual sugar resumes |
| B. | salt-tolerant bacteria |
| C. | film yeasts or moulds if air is available |
| D. | all of the above |
| Answer» E. | |
| 7. |
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. | |
| 8. |
Slippery pickles occur due to |
| A. | growth of encapsulated bacteria |
| B. | broken scums of film yeasts on the surface of brine |
| C. | addition of high amount of salt |
| D. | both (a) and (b) |
| Answer» E. | |
| 9. |
Blackening in pickles occurs due to |
| A. | the formation of hydrogen sulfide by bacteria |
| B. | growth of Pencillium |
| C. | both (a) and (b) |
| D. | none of the above |
| Answer» B. growth of Pencillium | |
| 10. |
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 | |
| 11. |
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? |
| A. | These markedly stimulate or inhibit the acid forming bacteria |
| B. | They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles |
| C. | They may improve texture of the pickle |
| D. | None of these |
| Answer» C. They may improve texture of the pickle | |
| 12. |
Shriveling in fermented pickles results from the physical effect of |
| A. | too strong salt solution |
| B. | too strong sugar solution |
| C. | too strong vinegar solution |
| D. | all of these |
| Answer» E. | |
| 13. |
Abnormal fermentation of cabbage may result in a cheese like odour caused by |
| A. | propionic acid |
| B. | butyric acid |
| C. | caprioc acid and Valeric acid |
| D. | all of these |
| Answer» E. | |
| 14. |
Soft pickles are made so by pectolytic enzymes mostly from |
| A. | moulds |
| B. | yeasts |
| C. | bacteria |
| D. | none of these |
| Answer» B. yeasts | |
| 15. |
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 | |
| 16. |
The elimination of the scum of yeasts in the brine during the fermentation include |
| A. | agitation of the surface |
| B. | addition of the mustard oil |
| C. | addition of the sorbic acid |
| D. | all of these |
| Answer» E. | |