Yeast are most likely to grow in frozen fruits during slow thawing refrigeration

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Home ‣ Microbiology ‣ Fruits and Vegetables Comments

Question
Yeast are most likely to grow in frozen fruits during
Options
A. slow thawing
B. refrigeration
C. ambient temperature
D. none of these

Correct Answer

slow thawing

Fruits and Vegetables problems

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1. Concentrate of fruits and vegetable juices
Options
A. favor the growth of A. niger and A. flavus species
B. favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
C. favor the growth of Saprophytic bacteria
D. none of the above

Discuss

Correct Answer: favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species

2. The major organism used in the microbial production of citric acid is
Options
A. Penicillin notatum
B. Rhizopus nigrificins
C. Aspergillus niger
D. Lactobacillis delbrueckii

Discuss

Correct Answer: Aspergillus niger

3. The aerated submerged bacterial fermentation to produce vitamin B₁₂ employs strains of
Options
A. Propionibacterium
B. Pseudomonas
C. Acetobacter
D. both (a) and (b)

Discuss

Correct Answer: both (a) and (b)

4. Which of the following organism produces enzyme taka diastase?
Options
A. A. oryzae
B. B. subtilis
C. A. niger
D. S. cerevisiae

Discuss

Correct Answer: A. oryzae

5. The organism used to produce L-glutamic acid is
Options
A. Micrococcus glutamicus
B. Brevibacterium aminogenes
C. Arthrobacter globiformis
D. all of these

Discuss

Correct Answer: all of these

6. The predominant micro-organisms in frozen foods are
Options
A. bacteria
B. micro-coccus
C. yeast and moulds
D. none of these

Discuss

Correct Answer: yeast and moulds

7. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
Options
A. When thawed vegetables are held at refrigerated temperature for any considerable period
B. When thawed vegetables are held at room temperature for any considerable period
C. When thawed vegetables are held below refrigerated temperature for any considerable period
D. None of the above

Discuss

Correct Answer: When thawed vegetables are held at room temperature for any considerable period

8. Anthracnose is a defect which can be observed as
Options
A. spotting of leaves
B. spotting of seedpods
C. spotting of fruits
D. all of these

Discuss

Correct Answer: all of these

9. Stem and rots caused by species of molds involve
Options
A. leaves of fruits
B. stem ends of fruits
C. spotting on vegetables
D. spotting on fruits

Discuss

Correct Answer: stem ends of fruits

10. Bacterial soft rot is caused due to
Options
A. fermentation of pectin
B. fermentation of sugars
C. formation of ketones
D. formation of amino acids

Discuss

Correct Answer: fermentation of pectin

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Fruits and Vegetables problems

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