Explore topic-wise MCQs in Microbiology.

This section includes 7 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.

1.

The chief spoilage organisms on smoked fish are

A. molds
B. bacteria
C. both (a) and (b)
D. fungi
Answer» B. bacteria
Discussion
2.

In chilled shrimp __________ is chiefly responsible for spoilage.

A. <i>Achromobacter </i>
B. <i>Pseudomonas </i>
C. <i>Micrococcus or Bacillus species</i>
D. <i>Molds or yeasts</i>
Answer» B. <i>Pseudomonas </i>
Discussion
3.

Marinated (sour pickled) fish should not have spoilage problems unless

A. the acid content is very high
B. the acid content is low enough
C. the acid content is moderate
D. none of the above
Answer» C. the acid content is moderate
Discussion
4.

The predominant kind of bacteria causing spoilage in fish at chilling temperature is

A. <i>species of Pseudomonas</i>
B. <i>Micrococcus</i>
C. <i>Bacillus</i>
D. none of these
Answer» B. <i>Micrococcus</i>
Discussion
5.

The bacteria most often involved in the spoilage of fish are

A. part of the natural flora of the external slime of fishes and their intestinal contents
B. part of the natural flora of the internal slime of fishes only
C. both (a) and (b)
D. none of the above
Answer» B. part of the natural flora of the internal slime of fishes only
Discussion
6.

The red or pink color of the fish is generally caused from the growth of

A. <i>Sarcina</i>
B. <i>Micrococcus or Bacillus species</i>
C. <i>Molds or yeasts</i>
D. all of these
Answer» E.
Discussion
7.

At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

A. <i>Coliform bacteria</i>
B. <i>Streptococci </i>
C. <i>Lactobacilli and yeast</i>
D. all of these
Answer» E.
Discussion