Microbiology of Waste Water and Food MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Microbiology of Waste Water and Food, a fundamental topic in the field of Microbiology. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Microbiology of Waste Water and Food MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Microbiology of Waste Water and Food mcq questions that explore various aspects of Microbiology of Waste Water and Food problems. Each MCQ is crafted to challenge your understanding of Microbiology of Waste Water and Food principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Microbiology tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Microbiology of Waste Water and Food MCQs are your pathway to success in mastering this essential Microbiology topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Microbiology of Waste Water and Food. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Microbiology of Waste Water and Food knowledge to the test? Let's get started with our carefully curated MCQs!

Microbiology of Waste Water and Food MCQs | Page 10 of 18

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Q91.
An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
Discuss
Answer: (a).Leuconostoc
Discuss
Answer: (b).They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
Q93.
Shriveling in fermented pickles results from the physical effect of
Discuss
Answer: (d).all of these
Q94.
Gassy spoilage of green olives is usually caused by
Discuss
Answer: (d).all of these
Q95.
Abnormal fermentation of cabbage may result in a cheese like odour caused by
Discuss
Answer: (d).all of these
Q96.
Too long a fermentation of sauerkraut may favour the growth of
Discuss
Answer: (b).Lactobacillus brevis
Discuss
Answer: (a).the formation of hydrogen sulfide by bacteria
Q98.
Soft pickles are made so by pectolytic enzymes mostly from
Discuss
Answer: (a).moulds
Discuss
Answer: (c).both (a) and (b)
Discuss
Answer: (c).both (a) and (b)