🦠 Microbiology Solved MCQs with Answers

Practice 1927 approved 🦠 Microbiology questions with verified answers from the 🧬 Medical Science subject for Pakistan exams.

1927 solved MCQs

Parasitic infection/s frequently observed in HIV disease is / are.Answer: All of these What is the average incubation period for development of AIDS?Answer: Ten years The commonest bacterial infection in HIV disease is/areAnswer: Mycobacterial infection Viral infections frequently observed in HIV disease is /areAnswer: All of these The commonest opportunistic infection in AIDS patient in India isAnswer: Tuberculosis HIV belongs to the family retroviridae and sub-familyAnswer: Lentivirinae HIV or Human Immunodeficiency Virus is considered unique because each virus contains:Answer: A viral enzyme known as reverse transcriptase Which of the following is transmembrane pedicle antigen of HIV-I?Answer: gp 41 The confirmatory test(s) for HIV infection is/areAnswer: All of these A viral load test detects theAnswer: Provirus of HIV in infected cells Fungal infection/s frequently observed in HIV disease is /are:Answer: All of these The screening test/s for diagnosis of HIV infection is/areAnswer: All of these The problem(s) associated with development of a vaccine against HIV is/areAnswer: All of these The commonest mode of transmission of HIV isAnswer: Sexual The cells most oftenly infected by HIV areAnswer: CD4 + T lymphocytes Which of the following is the spike antigen of HIV-I?Answer: gp 120 Non bacterial ropiness or sliminess in milk and milk products may be due to theAnswer: All of these The yoghurt is made fromAnswer: Mixed culture of (a) and (b) Cheese cancer of Swiss and similar cheese is caused byAnswer: Oospora caseovorans Swelling of the can is caused primarily byAnswer: Gas forming, anaerobic spore formers Bulgarian butter milk is made with the help ofAnswer: Lactobacillus bulgaricus Ropiness caused by Enterobacter usually isAnswer: Worse near the top of the milk A brown color in milk may result fromAnswer: Both (a) and (b) Which of the following species of Clostridium is responsible for formation of dark green to black colours in cheese?Answer: Clostridium herbarum Certain strains of Streptococcus lactis var. maltigenes may produceAnswer: burnt or caramel flavor The acidity may be described as "aromatic" whenAnswer: Lactic streptococci and aroma forming Leuconostoc species are growing together Surface taint in butter which is blamed on Pseudomonas putrefaciens is also called asAnswer: Both Cheese with too low an acidity because of the addition of cream or the failure of the starter often is made gelatinous or slimy byAnswer: All of these Pseudomonas syncyanea produces aAnswer: Bluish gray to brownish color in milk in its pure form Pseudomonas nigrifaciens in mildly salted butter may causeAnswer: Black smudge