Miscellaneous Foods(Microbiology ) Questions and Answers

Question 1. The most important organism involved in manufacture of Koji is
  1.    Aspergillus oryzae
  2.    Aspergillus soyae
  3.    Lactobacillus lactis
  4.    both (a) and (b)
Explanation:-
Answer: Option D. -> both (a) and (b)
Question 2. Which of the following organism is found at the initial stages in the batter of Idli?
  1.    Bacillus natio
  2.    Leuconostoc mesentroides
  3.    None of these
  4.    Aspergillus niger
Explanation:-
Answer: Option B. -> Leuconostoc mesentroides
Question 3. The most commonly used medium for the build up of cultures and the production of baker's yeast consist of
  1.    molasses, lactose
  2.    molasses and minerals
  3.    molasses
  4.    molasses, minerals and salts
Explanation:-
Answer: Option D. -> molasses, minerals and salts
Question 4. 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?
  1.    All of these
  2.    Fusarium
  3.    Aspergillus
  4.    Penicillium
Explanation:-
Answer: Option A. -> All of these
Question 5. The manufacture of baker's yeast involve
  1.    S. thermophillus
  2.    none of these
  3.    Bacillus subtilis
  4.    S. cerevisiae
Explanation:-
Answer: Option D. -> S. cerevisiae
Question 6. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?
  1.    Cloudiness and ropiness
  2.    Superficial fungal spoilage
  3.    Pin-spot molding
  4.    Flat sour spoilage
Explanation:-
Answer: Option A. -> Cloudiness and ropiness
Question 7. Mined salt has been reported to contain about
  1.    70% Micrococcus, 20% Coryneforms and 10% Bacillus
  2.    60% Micrococcus, 20% Coryneforms and 14% Bacillus
  3.    50% Micrococcus, 10% Coryneforms and 14% Bacillus
  4.    70% Micrococcus, 20% Coryneforms and 4% Bacillus
Explanation:-
Answer: Option D. -> 70% Micrococcus, 20% Coryneforms and 4% Bacillus
Question 8. Ropiness in bread is caused by
  1.    A. niger
  2.    P. expansum
  3.    Bacillus subtilis
  4.    R. nigricans
Explanation:-
Answer: Option C. -> Bacillus subtilis
Question 9.  The most commonly used medium for the build up of cultures and the production of baker's yeast consist of
  1.    molasses and minerals
  2.    molasses, minerals and salts
  3.    molasses
  4.    molasses, lactose
Explanation:-
Answer: Option B. -> molasses, minerals and salts
Question 10.  The most important organism involved in manufacture of Koji is
  1.    Aspergillus oryzae
  2.    Aspergillus soyae
  3.    both (a) and (b)
  4.    Lactobacillus lactis
Explanation:-
Answer: Option C. -> both (a) and (b)
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