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- Question
What are the intrinsic factors for the microbial growth?
Options- A. pH
- B. Moisture
- C. Oxidation-Reduction Potential
- D. All of these
- Correct Answer
- All of these
- 1. Plate count of bacteria in foods generally use the plating medium consisting of
Options- A. peptone, yeast extract, glucose, sodium chloride, agar and distilled water
- B. yeast extract, glucose, sodium chloride, agar and distilled water
- C. peptone, glucose, sodium chloride, agar and distilled water
- D. peptone, yeast extract, glucose, sodium chloride and distilled water Discuss
- 2. A psychrophilic halophile would be a microbe that prefers
Options- A. cold temperatures and increased amounts of salt
- B. warm temperatures and increased amounts of pressure
- C. cold temperatures and the absence of oxygen
- D. warm temperatures and increased amounts of acid Discuss
- 3. Yeast and mould count determination requires-
Options- A. nutrient agar
- B. acidified potato glucose agar
- C. MacConkey agar
- D. violet Red Bile agar Discuss
- 4. Which of the following is true about ISO 2002 method for Salmonella detection?
Options- A. Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)
- B. Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth
- C. XLD is the first isolation medium rather than BGA
- D. All of these Discuss
- 5. The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of
Options- A. Coxiella Burnetii
- B. E. coli
- C. B. subtilis
- D. C. botulinum Discuss
- 6. Aerobic Colony Count (ACC), is also known as
Options- A. Total viable count (TVC)
- B. Aerobic plate count (APC)
- C. Standard plate count (SPC)
- D. All of these Discuss
- 7. Abnormal fermentation of cabbage may result in a cheese like odour caused by
Options- A. propionic acid
- B. butyric acid
- C. caprioc acid and Valeric acid
- D. all of these Discuss
- 8. Too long a fermentation of sauerkraut may favour the growth of
Options- A. Lactobacillus lactis
- B. Lactobacillus brevis
- C. Bacillus subtilis
- D. none of these Discuss
- 9. The elimination of the scum of yeasts in the brine during the fermentation include
Options- A. agitation of the surface
- B. addition of the mustard oil
- C. addition of the sorbic acid
- D. all of these Discuss
- 10. Gassy spoilage of green olives is usually caused by
Options- A. Enterobacter spp
- B. Bacillus spp
- C. Clostridium spp
- D. all of these Discuss
Microbiology of Foods problems
Search Results
Correct Answer: peptone, yeast extract, glucose, sodium chloride, agar and distilled water
Correct Answer: cold temperatures and increased amounts of salt
Correct Answer: acidified potato glucose agar
Correct Answer: All of these
Correct Answer: Coxiella Burnetii
Correct Answer: All of these
Correct Answer: all of these
Correct Answer: Lactobacillus brevis
Correct Answer: all of these
Correct Answer: all of these
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