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MCQs

Total Questions : 17 | Page 2 of 2 pages
Question 11.  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
Question 12.  Which of the following organism is found at the initial stages in the batter of Idli?
  1.    Leuconostoc mesentroides
  2.    Aspergillus niger
  3.    Bacillus natio
  4.    None of these
 Discuss Question
Answer: Option A. -> Leuconostoc mesentroides
Question 13.  The manufacture of baker's yeast involve
  1.    S. cerevisiae
  2.    S. thermophillus
  3.    Bacillus subtilis
  4.    none of these
 Discuss Question
Answer: Option A. -> S. cerevisiae
Question 14.  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.    Aspergillus
  2.    Penicillium
  3.    Fusarium
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these
Question 15.  
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
Question 16.  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
Question 17. . 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

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