Food Microbiology Multiple Choice Questions MCQs with Answers
1. The causative agent for aflotoxicosis is:
a. Fusarium oxysporum
b. Aspergillus flavus
c. Claviceps fusiformis
d. Rhizopus stolanifer
Answer:
2. The fungus known as bread mold is:
a. Mucor
b. Penicillium
c. Rhizopus
d. Aspergillus
Answer: c. Rhizopus
3. What do you mean by the term “fugu”?
a. Algal fish poisoning
b. Shellfish poisoning
c. Algal blocking
d. Puffer fish poisoning
Answer: d. Puffer fish poisoning
4. Which of the fungus causes the ergotism?
a. Claviceps purpurea
b. Rhizopus stolanifer
c. Aspergillus flavus
d. Fusarium oxysporum
Answer: a. Claviceps purpurea
5. A common mold that could be present in insufficiently canned fruit product is:
a. Aspergillus niger
b. Byssochlamys fulva
c. Penicillium notatum
d. Phytophthora carotovora
Answer: b. Byssochlamys fulva
6. “Eyes” in Swiss cheese are formed as a result of:
a. Entrapment of oxygen
b. By the action of rennin
c. Degradation of casein
d. Entrapment of co2
Answer: d. Entrapment of co2
7. The raise in pasteurization temperature was done for the complete destruction of:
a. FMD virus
b. E. Coli
c. Coxiellaburnetti
d. Salmonella
Answer: c. Coxiellaburnetti
8. Bacteria that is found in bacteria is:
a. Campylobacter fetus
b. Listeria monocytogenes
c. Mycobacterium tuberculosis
d. Aspergillus spp
Answer: c. Mycobacterium tuberculosis
9. Fresh fish gets off-odor due to:
a. Halobacterium
b. Pseudomonas
c. Stapylococccus
d. None of these
Answer: b. Pseudomonas
10. Raw and uncooked Eggs and poultry contain:
a. Salmonella enteritidis
b. Clostridium botulinum
c. E. Coli
d. none of these
Answer: a. Salmonella enteritidis
11. Which of the following is used in the production of blue cheese?
a. Rhizopus stolonifer
b. Penicillium roquefortii
c. Lactobacillis bulgaricus
d. Streptococcus thermophilus
Answer: b. Penicillium roquefortii
12. Yeast cells contain protein in the range of:
a. 20-40%
b. 12-15%
c. 69-100%
d. 40-50%
Answer: d. 40-50%
13. Which of the following has the highest vitamin content?
a. Protozoa
b. Algae
c. Bacteria
d. Yeast
Answer: d. Yeast
14. Which can survive at -9C to -17C of temperature?
a. Bacillus
b. Staphylococcus
c. Clostridium
d. Salmonella
Answer: d. Salmonella
15. Which of the following microbiological particle causes the coloration of milk?
a. Bacillus
b. Pseudomonas
c. Streptococcus
d. Penicillium
Answer: b. Pseudomonas
16. Which of the following produces citric acid through the process of fermentation??
a. Pseudomonas
b. Aspergillus
c. Saccharomyces
d. Clostridium
Answer: b. Aspergillus
17. Nitrogen-fixing microbe associated with Azolla in rice fields is…?
a. Anabaena
b. Spirulina
c. Tolypothrix
d. Frankia
Answer: a. Anabaena
18. Which of the following is used as a biofertilizer for the cultivation of soybean crops?
a. Azotobacter
b. Nostoc
c. Azospirillum
d. Rhizobium
Answer: d. Rhizobium
19. Which of the following is a common biopesticide for preventing plants from butterfly caterpillars?
a. Bacillus thuringiensis
b. Glomus
c. Baculovirus
d. Trichoderma
Answer: a. Bacillus thuringiensis
20. What is produced during yeast production?
a. Ethanol
b. Tetracycline
c. Butanol
d. Citric Acid
Answer: a. Ethanol
21. Which alga can be used as a food source during long space travels?
a. Polysiphonia
b. Ulothrix
c. Chlorella
d. Spirogyra
Answer: c. Chlorella
22. Which of the following bacteria is not an example of a biofertilizer?
a. Rhizobium
b. Nostoc
c. Agrobacterium
d. Mycorrhiza
Answer: c. Agrobacterium
23. Choose the Incorrect association between the following:
a. Spirulina → Single cell protein
b. Serratia → Drug addiction
c. Rhizobium → Biofertilizer
d. Streptomyces → Antibiotic
Answer: b. Serratia → Drug addiction
24. What is Trichoderma harzianum used for?
a. Gene transfer in higher plants
b. Bioremediation of contaminated soils
c. Biological control of soilborne plant pathogens
d. Reclamation of wastelands
Answer: c. Biological control of soilborne plant pathogens
25. Which of the following organisms is used in the production of beverages?
a. Penicillium
b. Aspergillus
c. Pseudomonas
d. Saccharomyces cerevisiae
Answer: d. Saccharomyces cerevisiae
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