The most important organism involved in manufacture of Koji is Aspergillus oryza

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Question
The most important organism involved in manufacture of Koji is
Options
A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis

Correct Answer

both (a) and (b)

Miscellaneous Foods problems

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1. Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria?
Options
A. Cloudiness and ropiness
B. Flat sour spoilage
C. Superficial fungal spoilage
D. Pin-spot molding

2. The most commonly used medium for the build up of cultures and the production of baker's yeast consist of
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A. molasses and minerals
B. molasses, minerals and salts
C. molasses
D. molasses, lactose

4. Mined salt has been reported to contain about
Options
A. 50% Micrococcus, 10% Coryneforms and 14% Bacillus
B. 60% Micrococcus, 20% Coryneforms and 14% Bacillus
C. 70% Micrococcus, 20% Coryneforms and 4% Bacillus
D. 70% Micrococcus, 20% Coryneforms and 10% Bacillus

5. The spoilage most commonly occurring in wine is tourne which refers to
Options
A. acid formation from aldehyde and ketones
B. acid formation from sugars, glucose and fructose
C. both (a) and (b)
D. none of the above

6. 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?
Options
A. Aspergillus
B. Penicillium
C. Fusarium
D. All of these

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