🦠 Microbiology Solved MCQs with Answers

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

1927 solved MCQs

Esters like flavors in butter are resulted from the action ofAnswer: P. fragi Acidophilus milk which is used for its therapeutic properties in intestinal disorders requires for its manufacture a pure culture ofAnswer: Lactobacillus acidophilus A yellow color in the creamy layer of milk may be caused byAnswer: Pseudomonas synxantha An alkaline reaction in milk is caused by the alkali formers bacteria asAnswer: Both (a) and (b) Bacterial ropiness in milk is caused byAnswer: Slimy capsular material from the cells usually gums or mucins Fishiness in butter is caused byAnswer: Aeromonas hydrophila The chief type of spoilage in sweetened condensed milk may beAnswer: All of these An excessively high temperature in the fermentation of sauerkraut may inhibit the growth ofAnswer: Leuconostoc Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?Answer: They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles Shriveling in fermented pickles results from the physical effect ofAnswer: All of these Gassy spoilage of green olives is usually caused byAnswer: All of these Abnormal fermentation of cabbage may result in a cheese like odour caused byAnswer: All of these Too long a fermentation of sauerkraut may favour the growth ofAnswer: Lactobacillus brevis Blackening in pickles occurs due toAnswer: The formation of hydrogen sulfide by bacteria Soft pickles are made so by pectolytic enzymes mostly fromAnswer: Moulds Hollow pickles are obtained as a result ofAnswer: Both The favouring conditions for floaters isAnswer: Both The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured byAnswer: All of these Black kraut is caused byAnswer: the combined actions of plant enzymes and micro-organisms Floaters or bloaters may result fromAnswer: All of these Slippery pickles occur due toAnswer: Both (a) and (b) Slimy or ropy kraut is caused byAnswer: Encapsulated varieties of Lactobacillus plantarum The most important bacterium developing acidity in both low and high salt brines isAnswer: L. plantarum The elimination of the scum of yeasts in the brine during the fermentation includeAnswer: All of these Cloudiness of brine of glass-packed olives may be caused byAnswer: All of these Yeast are most likely to grow in frozen fruits duringAnswer: Slow thawing Watery soft rot is found mostly inAnswer: Vegetables Black mold rot is caused byAnswer: A. niger Concentrate of fruits and vegetable juicesAnswer: Favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species The predominant micro-organisms in frozen foods areAnswer: Yeast and moulds