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 9 of 12

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Q81.
Certain strains of Streptococcus lactis var. maltigenes may produce

a.

bitter flavor

b.

acid flavor

c.

burnt or caramel flavor

d.

none of these

Discuss
Answer: (c).burnt or caramel flavor
Q82.
The acidity may be described as "aromatic" when

a.

Lactic streptococci and aroma forming Leuconostoc species are growing together

b.

Streptococcus lactis and other lactis are growing together

c.

appreciable amounts of volatile fatty acids are produced by Coliform bacteria

d.

all of the above

Discuss
Answer: (a).Lactic streptococci and aroma forming Leuconostoc species are growing together
Q83.
Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called as

a.

rabbito

b.

putridity

c.

both (a) and (b)

d.

none of these

Discuss
Answer: (c).both (a) and (b)
Q84.
Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy by

a.

Pseudomonas

b.

P. fragi

c.

Alcaligenes metalcaligenes

d.

all of these

Discuss
Answer: (d).all of these
Q85.
Pseudomonas syncyanea produces a

a.

bluish gray to brownish color in milk in its pure form

b.

brownish color to bluish gray in milk in its pure form

c.

gray to brownish color in milk

d.

yellow color in milk

Discuss
Answer: (a).bluish gray to brownish color in milk in its pure form
Q86.
Pseudomonas nigrifaciens in mildly salted butter may cause

a.

black smudge

b.

greenish areas

c.

pink color

d.

none of these

Discuss
Answer: (a).black smudge
Q87.
Esters like flavors in butter are resulted from the action of

a.

P. mephitica

b.

Aeromonas hydrophila

c.

P. fragi

d.

Pseudomonas synxantha

Discuss
Answer: (c).P. fragi
Q88.
Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture of

a.

Lactobacillus bulgaricus

b.

Streptococcus thermophilics

c.

Lactobacillus acidophilus

d.

None of the above

Discuss
Answer: (c).Lactobacillus acidophilus
Q89.
A yellow color in the creamy layer of milk may be caused by

a.

Pseudomonas synxantha

b.

Pseudomonas syncyanea

c.

both (a) and (b)

d.

S. marcescens

Discuss
Answer: (a).Pseudomonas synxantha
Q90.
An alkaline reaction in milk is caused by the alkali formers bacteria as

a.

Pseudomonas fluorescens

b.

A. viscolactis

c.

both (a) and (b)

d.

none of these

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