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 11 of 18

Discuss
Answer: (a).the formation of hydrogen sulfide by bacteria
Q102.
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)
Q105.
The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
Discuss
Answer: (d).all of the above
Discuss
Answer: (c).the combined actions of plant enzymes and micro-organisms
Discuss
Answer: (d).all of these
Discuss
Answer: (d).both (a) and (b)
Discuss
Answer: (a).encapsulated varieties of Lactobacillus plantarum
Q110.
The most important bacterium developing acidity in both low and high salt brines is
Discuss
Answer: (b).L. plantarum