Food Biotechnology MCQs

Question 1

Which of the following foods may not be produced by microbial action?

Accepted Answer

Pickles

Answer

Sauerkraut

Answer

Olives and soy sauce

Answer

Vinegar

Question 2

Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because

Accepted Answer

Yeasts grow faster than molds

Answer

Yeasts are not inhibited by sugars of fruits

Answer

Yeasts can easily digest cellulosic material

Answer

Molds are inhibited by fruit sugars

Question 3

Which of the following is most suitable method for preserving food containing heat- resistant bacteria?

Accepted Answer

Freezing

Answer

Chemical treatment

Answer

Irradiation

Answer

Canning

Question 4

High sugar foods are spoilt by

Accepted Answer

All the above

Answer

Clostridium, Bacillus and Flavobacterium

Answer

Saccharomyces and Torula

Answer

Candida sp.

Question 5

Which organisms used for Single Cell Protein production show the highest growth rate?

Accepted Answer

Spirulina maxima

Answer

Bacillus polymyxa

Answer

Aspergillus niger

Answer

Yeast

Question 6

Which of the following preservative is used in the preparation of squash?

Accepted Answer

Potassium-meta bisulphite

Answer

Formaldehyde

Answer

NaCl

Answer

Sodium benzoate

Question 7

Sodium benzoate is added for the preservation of acidic fruits juice at the rate of

Accepted Answer

0.06 - 0.10%

Answer

0.01 - 0.5%

Answer

1.10 - 1.5%

Answer

1.6 - 2%

Question 8

Yoghurt is produced with the help of

Accepted Answer

Both A and B

Answer

Lactobacillus bulgaricus

Answer

Streptococcus thermophilus

Answer

Neither of these

Question 9

The main aroma and flavour of fermented milk products comes from

Accepted Answer

All the above

Answer

Acetic acid

Answer

Acetaldehyde

Answer

Diacetyl