Soil and Aquatic Microbiology MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Soil and Aquatic Microbiology, 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 Soil and Aquatic Microbiology 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 Soil and Aquatic Microbiology mcq questions that explore various aspects of Soil and Aquatic Microbiology problems. Each MCQ is crafted to challenge your understanding of Soil and Aquatic Microbiology 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 Soil and Aquatic Microbiology 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 Soil and Aquatic Microbiology. 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 Soil and Aquatic Microbiology knowledge to the test? Let's get started with our carefully curated MCQs!

Soil and Aquatic Microbiology MCQs | Page 13 of 15

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Q121.
Marinated (sour pickled) fish should not have spoilage problems unless

a.

the acid content is very high

b.

the acid content is low enough

c.

the acid content is moderate

d.

none of the above

Discuss
Answer: (b).the acid content is low enough
Q122.
The predominant kind of bacteria causing spoilage in fish at chilling temperature is

a.

species of Pseudomonas

b.

Micrococcus

c.

Bacillus

d.

none of these

Discuss
Answer: (a).species of Pseudomonas
Q123.
The bacteria most often involved in the spoilage of fish are

a.

part of the natural flora of the external slime of fishes and their intestinal contents

b.

part of the natural flora of the internal slime of fishes only

c.

both (a) and (b)

d.

none of the above

Discuss
Answer: (a).part of the natural flora of the external slime of fishes and their intestinal contents
Q124.
The red or pink color of the fish is generally caused from the growth of

a.

Sarcina

b.

Micrococcus or Bacillus species

c.

Molds or yeasts

d.

all of these

Discuss
Answer: (d).all of these
Q125.
At higher temperatures, the souring of Oysters may be the result of the fermentation of sugars by

a.

Coliform bacteria

b.

Streptococci

c.

Lactobacilli and yeast

d.

all of these

Discuss
Answer: (d).all of these
Q126.
Normally, due to the holding of the chilled fish

a.

Pseudomonas increase in numbers

b.

Achromobacters decrease

c.

Flavobacteria increase temporarily and then decrease

d.

all of the above

Discuss
Answer: (d).all of the above
Q127.
The Redfield ratio is an index of concentration of

a.

carbon, hydrogen and oxygen

b.

nitrogen, potassium and iron

c.

carbon, nitrogen and phosphorous

d.

carbon, phosphorous and sulfur

Discuss
Answer: (c).carbon, nitrogen and phosphorous
Q128.
Removal of solids is generally considered as a

a.

Primary treatment

b.

Secondary treatment

c.

Tertiary treatment

d.

None of these

Discuss
Answer: (a).Primary treatment
Q129.
All of the following species are considered coliforms except

a.

Enterobacter aerogenes

b.

Klebsiella pneumoniae

c.

Salmonella typhi

d.

Escherichia coli

Discuss
Answer: (c).Salmonella typhi
Q130.
The sulfur pearl of Namibia, Thiomargarita namibiensis

a.

is the worlds largest bacterium

b.

stores high concentrations of nitrate in a huge internal vacuole which takes up 98% of the organisms volume

c.

Both (a) and (b)

d.

is the worlds smallest bacterium

Discuss
Answer: (c).Both (a) and (b)
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