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 12 of 18

Discover more Topics under Microbiology

Q111.
Parsnip like odour and taste in beer is caused by
Discuss
Answer: (a).Flavobacterium proteus
Q112.
A special beer yeast of the bottom type is
Discuss
Answer: (b).S. carlsbergensis
Q113.
When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-
Discuss
Answer: (b).mannitic
Q114.
Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces
Discuss
Answer: (b).the rate of acetification
Q115.
Which of the following beer is of Japanese origin with an alcohol content of 14 to 17%?
Discuss
Answer: (a).Sake
Q116.
The crushed grapes used for wine manufacturing are also known as
Discuss
Answer: (b).must
Q117.
The potential spoilage organism in beer is
Discuss
Answer: (a).Saccharomyces diastaticus
Q118.
If the mash in the brewhouse is held too long it may undergo
Discuss
Answer: (c).both (a) and (b)
Q119.
The spoilage most commonly occurring in wine is tourne which refers to
Discuss
Answer: (b).acid formation from sugars, glucose and fructose
Q120.
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
Discuss
Answer: (a).pousse