Viruses From Animal and Plants MCQs

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

Viruses From Animal and Plants MCQs | Page 11 of 12

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Answer: (a).Pseudomonas
Q102.
Beef hams are made spongy by species of
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Answer: (b).Bacillus
Q103.
The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
Discuss
Answer: (c).Both (a) and (b)
Q104.
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
Discuss
Answer: (c).both (a) and (b)
Q105.
Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
Discuss
Answer: (d).All of these
Q106.
Which of the following microorganisms grow in beef at a temperature of 15°C and above?
Discuss
Answer: (c).Both (a) and (b)
Discuss
Answer: (a).Pseudomonas fluorescens
Q108.
Black rots in eggs is most commonly caused by
Discuss
Answer: (a).species of Proteus
Q109.
In storage atmospheres of high humidity variety of molds may cause
Discuss
Answer: (a).superficial fungal spoilage
Q110.
Which of the following microorganism spoil poultry in polyethylene bags?
Discuss
Answer: (a).Pseudomonas-achromobacter