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Microbiology Objective Questions { Miscellaneous Foods  }

1. The most important organism involved in manufacture of Koji is
A.Aspergillus oryzae
B.Aspergillus soyae
C.both (a) and (b)
D.Lactobacillus lactis
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2. The most commonly used medium for the build up of cultures and the production of baker's yeast consist of
A.molasses and minerals
B.molasses, minerals and salts
D.molasses, lactose
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3. The manufacture of baker's yeast involve
A.S. cerevisiae
B.S. thermophillus
C.Bacillus subtilis
D.none of these
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4. Which of the following organism is found at the initial stages in the batter of Idli?
A.Leuconostoc mesentroides
B.Aspergillus niger
C.Bacillus natio
D.None of these
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5. 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?
D.All of these
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6. Ropiness in bread is caused by
A.Bacillus subtilis
B.A. niger
C.R. nigricans
D.P. expansum
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7.  Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?
A.Cloudiness and ropiness
B.Flat sour spoilage
C.Superficial fungal spoilage
D.Pin-spot molding
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