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 13 of 18

Q121.
The potential spoilage organism in beer is
Discuss
Answer: (a).Saccharomyces diastaticus
Q122.
If the mash in the brewhouse is held too long it may undergo
Discuss
Answer: (c).both (a) and (b)
Q123.
The spoilage most commonly occurring in wine is tourne which refers to
Discuss
Answer: (b).acid formation from sugars, glucose and fructose
Q124.
Gassiness resulting from the liberation of carbon dioxide by hetero fermentative lactics is called
Discuss
Answer: (a).pousse
Q125.
The fermentation of wine can be carried out using the strains of
Discuss
Answer: (a).Saccharomyces cerevisiae
Q126.
Acetic acid bacteria spoiling musts and wines are inhibited by
Discuss
Answer: (b).14-15% alcohol by volume
Q127.
The micro-organisms causing wine spoilage are
Discuss
Answer: (d).all of these
Q128.
Most important species of vinegar bacteria causing sliminess is
Discuss
Answer: (a).Acetobacter aceti
Q129.
Which of the following is not an ale type of beer?
Discuss
Answer: (d).Pilsener
Discuss
Answer: (a).cloudiness in beer