Food Biotechnology MCQs

Question 1

Quality of food is tested by

Accepted Answer

All the above

Answer

Phosphatase test

Answer

Reductase test

Answer

Standard plate count

Question 2

Botulism is caused by

Accepted Answer

Clostridium botulinum

Answer

Staphylococcus aureus

Answer

Clostridium perfringens

Answer

Salmonella typhi

Question 3

Most bacteria are inhibited by a concentration of 7.5% sodium chloride, with exception of some gram-positive cocci such as

Accepted Answer

Staphylococcus

Answer

Pseudomonas

Answer

Aspergillus

Answer

Bacillus

Question 4

Miso is culture of

Accepted Answer

Aspergillusoryzae

Answer

Trypanosama guzi

Answer

Lieshmania brazialiensis

Answer

Plasmodium vivax

Question 5

Curd, milk, cheese and butter are produced with the use of

Accepted Answer

All the above

Answer

Yeast

Answer

Penicillium

Answer

Streptococcus

Question 6

With respect to ease of spoilage, foods are classified into how many categories?

Accepted Answer

Three

Answer

Two

Answer

Four

Answer

Five

Question 7

The function of diacetyl In fermented milk products is to give

Accepted Answer

Butter with buttery flavour and aroma

Answer

Swiss taste

Answer

Only colour

Answer

Odour

Question 8

Torulopsis utilis is

Accepted Answer

Food yeast

Answer

An important intestinal commensal microbe

Answer

Microorganism that yields third generation vaccines

Answer

Employed for the synthesis of citric acid

Question 9

Which among the following is not attached by bacterial species?

Accepted Answer

Citrus fruits

Answer

Vegetables

Answer

Dairy products

Answer

Meat