MCQOPTIONS

Explore topic-wise MCQs in Microbiology.

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.	can cause
A.	cloudiness in beer
B.	ester like taste in beer
C.	stringent taste in beer
D.	bitter taste
Answer» B. ester like taste in beer

2.	Which of the following is not an ale type of beer?
A.	Weiss beer
B.	Porterr
C.	Stout
D.	Pilsener
Answer» E.

3.	The spoilage most commonly occurring in wine is tourne which refers to
A.	acid formation from aldehyde and ketones
B.	acid formation from sugars, glucose and fructose
C.	both (a) and (b)
D.	none of the above
Answer» C. both (a) and (b)

4.	Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
A.	pousse
B.	amertume
C.	mannitic
D.	none of these
Answer» B. amertume

5.	The fermentation of wine can be carried out using the strains of
A.	<i>Saccharomyces cerevisiae</i>
B.	<i>Saccharomyces carlsbergenesis</i>
C.	<i>Bacillus subtilis</i>
D.	<i>Pedicoccus cerevisiae</i>
Answer» B. <i>Saccharomyces carlsbergenesis</i>

6.	Acetic acid bacteria spoiling musts and wines are inhibited by
A.	5-7% alcohol by volume
B.	14-15% alcohol by volume
C.	24-25% alcohol by volume
D.	30-35% alcohol by volume
Answer» C. 24-25% alcohol by volume

7.	S. patorianns can cause
A.	cloudiness in beer
B.	ester like taste in beer
C.	stringent taste in beer
D.	bitter taste
Answer» B. ester like taste in beer

8.	The micro-organisms causing wine spoilage are
A.	wild yeast
B.	moulds
C.	bacteria
D.	all of these
Answer» E.

9.	Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
A.	the rate of hydrogenation
B.	the rate of acetification
C.	the rate of esterification
D.	the rate of purification
Answer» C. the rate of esterification

10.	Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
A.	Sake
B.	Pulpue
C.	Sonti
D.	Lager
Answer» B. Pulpue

11.	The crushed grapes used for wine manufacturing are also known as
A.	wort
B.	must
C.	hop
D.	pilsener
Answer» C. hop

12.	The potential spoilage organism in beer is
A.	<i>Saccharomyces diastaticus</i>
B.	<i>S. carlsbergensis</i>
C.	<i>S. cerevisiae</i>
D.	<i>S. lactis</i>
Answer» B. <i>S. carlsbergensis</i>

13.	If the mash in the brewhouse is held too long it may undergo
A.	butyric acid fermentation
B.	lactic acid fermentation
C.	both (a) and (b)
D.	citric acid fermentation
Answer» D. citric acid fermentation

14.	The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by
A.	sourness
B.	turbidity
C.	popiness
D.	all of these
Answer» E.

15.	Parsnip like odour and taste in beer is caused by
A.	<i>Flavobacterium proteus</i>
B.	<i>Zygomonas anaeroium</i>
C.	<i>Lactobacillus patorianus</i>
D.	<i>S. carlsbergensis</i>
Answer» B. <i>Zygomonas anaeroium</i>

16.	A special beer yeast of the bottom type is
A.	<i> S. cerevisiae</i>
B.	<i>S. carlsbergensis</i>
C.	<i>S. thermophillus</i>
D.	none of these
Answer» C. <i>S. thermophillus</i>

17.	When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
A.	mannkic
B.	mannitic
C.	amertume
D.	none of these
Answer» C. amertume

18.	Sarcina sickness of beer is caused by
A.	<i>Saccharomyces cerevisiae</i>
B.	<i>Pedicoccus cerevisiae</i>
C.	<i>S. carlsbergensis</i>
D.	<i>Zygomonas anaeroium</i>
Answer» C. <i>S. carlsbergensis</i>

19.	Most important species of vinegar bacteria causing sliminess is
A.	<i>Acetobacter aceti</i>
B.	<i>Saccharomyces carlsbergiensis</i>
C.	<i>Lactobacillus lactis</i>
D.	None of the above
Answer» B. <i>Saccharomyces carlsbergiensis</i>