MCQOPTIONS
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MCQOPTIONS
This section includes 19 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 thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________ |
| A. | Bacilllus stearothemophilus |
| B. | Clostridium thermosaccharolyticum |
| C. | Bacillus thermoacidurans |
| D. | Clostridium sporogenes |
| Answer» C. Bacillus thermoacidurans | |
| 2. |
Spoilage of bread is caused by which of the following microorganism(s)? |
| A. | Saccharomyces |
| B. | Rhizopus |
| C. | Leuconostoc |
| D. | Pseudomonas |
| Answer» C. Leuconostoc | |
| 3. |
Which of the following type of spoilage occurs in fresh meat? |
| A. | Souring |
| B. | Greening |
| C. | Putrefaction |
| D. | Moldy |
| Answer» D. Moldy | |
| 4. |
Tuberculosis brucellosis is caused by the pathogen from an infected cow. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 5. |
In which of the following biochemical types of microorganisms a slime layer or capsule is formed on the cells? |
| A. | Acid producers |
| B. | Gas producers |
| C. | Ropy or stringy fermentation |
| D. | Proteolytic |
| Answer» D. Proteolytic | |
| 6. |
Which among the following group of microorganisms are found in the ducts of cow’s mammary glands? |
| A. | Coliforms |
| B. | Lactobacilli |
| C. | Micrococci |
| D. | Microbacteria |
| Answer» D. Microbacteria | |
| 7. |
What is the pH of the bananas? |
| A. | 2.3 |
| B. | 5.0 |
| C. | 7.0 |
| D. | 12.0 |
| Answer» C. 7.0 | |
| 8. |
WHICH_OF_THE_FOLLOWING_TYPE_OF_SPOILAGE_OCCURS_IN_FRESH_MEAT??$ |
| A. | Souring |
| B. | Greening |
| C. | Putrefaction |
| D. | Moldy |
| Answer» D. Moldy | |
| 9. |
TUBERCULOSIS_BRUCELLOSIS_IS_CAUSED_BY_THE_PATHOGEN_FROM_AN_INFECTED_COW.?$ |
| A. | True |
| B. | False |
| Answer» B. False | |
| 10. |
The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________$ |
| A. | Bacilllus stearothemophilus |
| B. | Clostridium thermosaccharolyticum |
| C. | Bacillus thermoacidurans |
| D. | Clostridium sporogenes |
| Answer» C. Bacillus thermoacidurans | |
| 11. |
Spoilage of bread is caused by which of the following microorganism(s)? |
| A. | Saccharomyces |
| B. | Rhizopus |
| C. | Leuconostoc |
| D. | Pseudomonas |
| Answer» C. Leuconostoc | |
| 12. |
In which of the following biochemical types of microorganisms a slime layer or capsule is formed on the cells? |
| A. | Acid producers |
| B. | Gas producers |
| C. | Ropy or stringy fermentation |
| D. | Proteolytic |
| Answer» D. Proteolytic | |
| 13. |
The coloration of the milk is caused by which of the following organism? |
| A. | Pseudomonas sp. |
| B. | Bacillus sp. |
| C. | Penicillium sp. |
| D. | Streptococcus sp. |
| Answer» B. Bacillus sp. | |
| 14. |
Which among the following group of microorganisms are found in the ducts of cow’s mammary glands?$ |
| A. | Coliforms |
| B. | Lactobacilli |
| C. | Micrococci |
| D. | Microbacteria |
| Answer» D. Microbacteria | |
| 15. |
Which among the following is a gas producer organism? |
| A. | Streptococcus lactis |
| B. | Lactobacillus fermentum |
| C. | Micrococcus luteus |
| D. | Clostridium butyricum |
| Answer» E. | |
| 16. |
At what temperature pasteurization of milk takes place? |
| A. | 650 C |
| B. | 370 C |
| C. | 62.80 C |
| D. | 450 C |
| Answer» D. 450 C | |
| 17. |
Raw milk of good sanitary quality will develop sweet flavour. |
| A. | True |
| B. | False |
| Answer» C. | |
| 18. |
What is the pH of bananas? |
| A. | 2.3 |
| B. | 5.0 |
| C. | 7.0 |
| D. | 12.0 |
| Answer» C. 7.0 | |
| 19. |
Which of the following organism occurs on the skin of fresh poultry? |
| A. | pseudomonads |
| B. | staphylococci |
| C. | micrococci |
| D. | enterococci |
| Answer» B. staphylococci | |