MCQOPTIONS
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MCQOPTIONS
This section includes 16 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Shredded cabbage is the starting product for which of the following fermented food? |
| A. | Sauerkraut |
| B. | Pickles |
| C. | Green olives |
| D. | Sausage |
| Answer» B. Pickles | |
| 2. |
Which of the following products have higher acidity and lacks aroma? |
| A. | Cultured buttermilk |
| B. | Cultured sour cream |
| C. | Bulgarian milk |
| D. | Acidophilus milk |
| Answer» D. Acidophilus milk | |
| 3. |
The principal microorganism for yogurt is ______________________ |
| A. | Streptococcus thermophilus |
| B. | Leuconostoc citrovorum |
| C. | Lactobacillus acidophilus |
| D. | Streptococcus lactis |
| Answer» B. Leuconostoc citrovorum | |
| 4. |
Which of the following microorganism have high vitamin content? |
| A. | bacteria |
| B. | yeast |
| C. | algae |
| D. | protozoa |
| Answer» C. algae | |
| 5. |
How many tons of protein can be produced by algae grown in pond in a year? |
| A. | 1000 |
| B. | 1 |
| C. | 50 |
| D. | 20 |
| Answer» E. | |
| 6. |
Yeast-cell crops harvested from the vats are used to produce which of the following compounds? |
| A. | alcoholic beverages |
| B. | enzymes |
| C. | antibiotics |
| D. | organic acids |
| Answer» B. enzymes | |
| 7. |
SHREDDED_CABBAGE_IS_THE_STARTING_PRODUCT_FOR_WHICH_OF_THE_FOLLOWING_FERMENTED_FOOD??$ |
| A. | Sauerkraut |
| B. | Pickles |
| C. | Green olives |
| D. | Sausage |
| Answer» B. Pickles | |
| 8. |
WHICH_OF_THE_FOLLOWING_PRODUCTS_HAVE_HIGHER_ACIDITY_AND_LACKS_AROMA??$ |
| A. | Cultured buttermilk |
| B. | Cultured sour cream |
| C. | Bulgarian milk |
| D. | Acidophilus milk |
| Answer» D. Acidophilus milk | |
| 9. |
The principal microorganism for yogurt is _____________________? |
| A. | Streptococcus thermophilus |
| B. | Leuconostoc citrovorum |
| C. | Lactobacillus acidophilus |
| D. | Streptococcus lactis |
| Answer» B. Leuconostoc citrovorum | |
| 10. |
Which of the following microorganism have a high vitamin content? |
| A. | bacteria |
| B. | yeast |
| C. | algae |
| D. | protozoa |
| Answer» C. algae | |
| 11. |
What is the range of protein content in yeast cells? |
| A. | 69% |
| B. | 12-15% |
| C. | 20-40% |
| D. | 40-50% |
| Answer» E. | |
| 12. |
vHow many tons of protein can be produced by algae grown in pond in a year? |
| A. | 1000 |
| B. | 1 |
| C. | 50 |
| D. | 20 |
| Answer» E. | |
| 13. |
Yeast-cell crops harvested from the vats is used to produce which of the following compounds? |
| A. | alcoholic beverages |
| B. | enzymes |
| C. | antibiotics |
| D. | organic acids |
| Answer» B. enzymes | |
| 14. |
Bacterial cell grown on hydrocarbon wastes from the petroleum industry are a source of _____________ |
| A. | carbohydrates |
| B. | proteins |
| C. | vitamins |
| D. | fats |
| Answer» C. vitamins | |
| 15. |
Pickled cucumber is made from fermented salt-stock pickles. |
| A. | True |
| B. | False |
| Answer» C. | |
| 16. |
Which of the following microbe is used in the production of blue cheese? |
| A. | Streptococcus thermophilus |
| B. | Lactobacillus bulgaricus |
| C. | Penicillium roqueforti |
| D. | Rhizopus stolonifer |
| Answer» D. Rhizopus stolonifer | |