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- Question
The predominant micro-organisms in frozen foods are
Options- A. bacteria
- B. micro-coccus
- C. yeast and moulds
- D. none of these
- Correct Answer
- yeast and moulds
- 1. Yeast are most likely to grow in frozen fruits during
Options- A. slow thawing
- B. refrigeration
- C. ambient temperature
- D. none of these Discuss
- 2. 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
- 3. 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
- 4. 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
- 5. Which of the following organism produces enzyme taka diastase?
Options- A. A. oryzae
- B. B. subtilis
- C. A. niger
- D. S. cerevisiae Discuss
- 6. 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
- 7. 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
- 8. 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
- 9. 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
- 10. Saprophytic bacteria cause
Options- A. sliminess or souring in piled, wet and heating vegetables
- B. brown rot in vegetables
- C. black rot in fruits
- D. bacterial soft rot Discuss
Fruits and Vegetables problems
Search Results
Correct Answer: slow thawing
Correct Answer: favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
Correct Answer: Aspergillus niger
Correct Answer: both (a) and (b)
Correct Answer: A. oryzae
Correct Answer: When thawed vegetables are held at room temperature for any considerable period
Correct Answer: all of these
Correct Answer: stem ends of fruits
Correct Answer: fermentation of pectin
Correct Answer: sliminess or souring in piled, wet and heating vegetables
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