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 14 of 18

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Q131.
Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds?
Discuss
Answer: (d).All of these
Q132.
Ropiness in bread is caused by
Discuss
Answer: (a).Bacillus subtilis
Q133.
Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?
Discuss
Answer: (a).Cloudiness and ropiness
Discuss
Answer: (c).70% Micrococcus, 20% Coryneforms and 4% Bacillus
Q135.
Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
Discuss
Answer: (d).All of these
Q136.
The immediate source of the flat sour bacteria is usually the
Discuss
Answer: (a).plant equipment
Q137.
The ability of B. coagulans to grow in tomato juice depends upon the
Discuss
Answer: (d).all of these
Q138.
Flat sour spoilage of acid foods is caused by
Discuss
Answer: (a).B. coagulans
Q139.
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
Discuss
Answer: (d).all of these
Q140.
The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?
Discuss
Answer: (b).Cooling water