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MCQs

Total Questions : 212 | Page 6 of 22 pages
Question 51. Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
  1.    Aspergillus
  2.    Penicillium
  3.    Citromyces
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Answer: (d).All of these
Question 52. 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.    Flat sour spoilage
  3.    Superficial fungal spoilage
  4.    Pin-spot molding
 Discuss Question
Answer: Option A. -> Cloudiness and ropiness
Answer: (a).Cloudiness and ropiness
Question 53. Mined salt has been reported to contain about
  1.    50% Micrococcus, 10% Coryneforms and 14% Bacillus
  2.    60% Micrococcus, 20% Coryneforms and 14% Bacillus
  3.    70% Micrococcus, 20% Coryneforms and 4% Bacillus
  4.    70% Micrococcus, 20% Coryneforms and 10% Bacillus
 Discuss Question
Answer: Option C. -> 70% Micrococcus, 20% Coryneforms and 4% Bacillus
Answer: (c).70% Micrococcus, 20% Coryneforms and 4% Bacillus
Question 54. Ropiness in bread is caused by
  1.    Bacillus subtilis
  2.    A. niger
  3.    R. nigricans
  4.    P. expansum
 Discuss Question
Answer: Option A. -> Bacillus subtilis
Answer: (a).Bacillus subtilis
Question 55. The immediate source of the flat sour bacteria is usually the
  1.    plant equipment
  2.    sugar
  3.    starch
  4.    soil
 Discuss Question
Answer: Option A. -> plant equipment
Answer: (a).plant equipment
Question 56. Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
  1.    C. sporogenes
  2.    C. putrifaciens
  3.    both (a) and (b)
  4.    C. butyricum
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 57. The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
  1.    C. butyricum
  2.    C. pasteurianum
  3.    both (a) and (b)
  4.    C. sporogenes
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 58. Canned poultry is more often spoiled by
  1.    putrefactive than by Saccharolytic Clostridia
  2.    Saccharolytic Clostridia than by putrefactive
  3.    Saccharomyces species
  4.    Micrococcus species
 Discuss Question
Answer: Option A. -> putrefactive than by Saccharolytic Clostridia
Answer: (a).putrefactive than by Saccharolytic Clostridia
Question 59. High acid foods with a pH < 3.7 undergo spoilage by
  1.    Saccharolytic anaerobe
  2.    B. coagulans
  3.    both (a) and (b)
  4.    do not undergo spoilage by microorganisms
 Discuss Question
Answer: Option D. -> do not undergo spoilage by microorganisms
Answer: (d).do not undergo spoilage by microorganisms
Question 60. Canned meat and fish exhibit spoilage by
  1.    Bacillus species
  2.    Clostridium species
  3.    both (a) and (b)
  4.    Saccharomyces
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)

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