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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
Aspergillus oryzae
Aspergillus soyae
both (a) and (b)
Lactobacillus lactis
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
The most commonly used medium for the build up of cultures and the production of baker's yeast consist of
molasses and minerals
molasses, minerals and salts
molasses
molasses, lactose
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
The manufacture of baker's yeast involve
S. cerevisiae
S. thermophillus
Bacillus subtilis
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Which of the following organism is found at the initial stages in the batter of Idli?
Leuconostoc mesentroides
Aspergillus niger
Bacillus natio
None of these
Answer: Option
Explanation:
No answer description is available. Let's 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?
Aspergillus
Penicillium
Fusarium
All of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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