Microbiology - Miscellaneous Foods

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Exercise :: Miscellaneous Foods - Section 1

  • Miscellaneous Foods - Section 1
1. 

The most important organism involved in manufacture of Koji is

A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

2. 

The most commonly used medium for the build up of cultures and the production of baker's yeast consist of

A. molasses and minerals
B. molasses, minerals and salts
C. molasses
D. molasses, lactose

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

3. 

The manufacture of baker's yeast involve

A. S. cerevisiae
B. S. thermophillus
C. Bacillus subtilis
D. none of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

4. 

Which of the following organism is found at the initial stages in the batter of Idli?

A. Leuconostoc mesentroides
B. Aspergillus niger
C. Bacillus natio
D. None of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

5. 

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?

A. Aspergillus
B. Penicillium
C. Fusarium
D. All of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.