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Viruses From Animal And Plants(Microbiology ) Questions and Answers
Home
Topic
Microbiology
Viruses From Animal And Plants
Question 1.
Saprophytic bacteria cause
sliminess or souring in piled, wet and heating vegetables
brown rot in vegetables
black rot in fruits
bacterial soft rot
Explanation:-
Answer: Option A. ->
sliminess or souring in piled, wet and heating vegetables
Answer:
(a).
sliminess or souring in piled, wet and heating vegetables
Question 2.
Cheese cancer of Swiss and similar cheese is caused by
Oospora Crustacea
Oospora caseovorans
Oospora aurianticum
none of these
Explanation:-
Answer: Option B. ->
Oospora caseovorans
Answer:
(b).
Oospora caseovorans
Question 3.
The micro-organism which is present in both fresh and frozen juices is
E. coli
Entereobacter aerogenes
P. chrysogenum
None of these
Explanation:-
Answer: Option B. ->
Entereobacter aerogenes
Answer:
(b).
Entereobacter aerogenes
Question 4.
Non bacterial ropiness or sliminess in milk and milk products may be due to the
stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
sliminess resulting from the thickness of the cream
stringiness due to thin films of casein or lactalbumin during cooling
all of the above
Explanation:-
Answer: Option D. ->
all of the above
Answer:
(d).
all of the above
Question 5.
The yoghurt is made from
Lactobacillus bulgaricus
Streptococcus thermophilus
S. cremoris
mixed culture of (a) and (b)
Explanation:-
Answer: Option D. ->
mixed culture of (a) and (b)
Answer:
(d).
mixed culture of (a) and (b)
Question 6.
Swelling of the can is caused primarily by
gas forming, anaerobic spore formers
gas forming, aerobic spore formers
both (a) and (b)
none of these
Explanation:-
Answer: Option A. ->
gas forming, anaerobic spore formers
Answer:
(a).
gas forming, anaerobic spore formers
Question 7.
A brown color in milk may result from
Pseudomonas putrefaciens
the enzymatic oxidation of tyrosine by P. fluorescens
both (a) and (b)
S. marcescens
Explanation:-
Answer: Option C. ->
both (a) and (b)
Answer:
(c).
both (a) and (b)
Question 8.
Ropiness caused by Enterobacter usually is
worse at the middle of the milk
worse at the bottom of the milk
worse near the top of the milk
all of these
Explanation:-
Answer: Option C. ->
worse near the top of the milk
Answer:
(c).
worse near the top of the milk
Question 9.
Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?
Clostridium tyrobutyricum
Clostridium sporogenes
Clostridium herbarum
None of these
Explanation:-
Answer: Option C. ->
Clostridium herbarum
Answer:
(c).
Clostridium herbarum
Question 10.
Bulgarian butter milk is made with the help of
Lactobacillus bulgaricus
Streptococcus lactis
Streptococcus thermophilus
S. cremoris
Explanation:-
Answer: Option A. ->
Lactobacillus bulgaricus
Answer:
(a).
Lactobacillus bulgaricus
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