General Microbiology Multiple Choice Questions | Industrial Microbiology MCQs
1. Hops are used in the manufacture of:
a. Wine
b. Beer
c. Brandy
d. Whisky
Ans. b
2. The substance present in hops with antiseptic activity is/are:
a. Humulone
b. Cohumulone
c. Adhumulone
d. All of the above
Ans. d
3. Hops are:
a. Effective against gram positive bacteria
b. Effective against gram negative bacteria
c. Effective against gram negative as well as gram positive bacteria
d. Not effective against bacteria
Ans. a
4. Wort is obtained during the manufacture of:
a. Vinegar
b. Rye bread
c. Beer
d. Meso
Ans. c
5. Brewing is:
a. Cultivation of rape
b. Manufacture of beer
c. Preservation of meat by fermentation
d. None
Ans. b
Microbiology mcq with answers pdf
6. Green beer is:
a. Spoiled beer contaminated by Pseudomonas spp.
b. An artificial beer manufactured by mixing water with beer flavour and added colors
c. Beer like beverage obtained from plant extract
d. Freshly prepared beer which is further stored at 0 degree C for few months
Ans. d
7. Beer is manufactured from:
a. Grape
b. Wheat
c. Barley
d. Tomato
Ans. c
8. CO2 content in beer is about:
a. 0.02-0.06%
b. 0.45-0.52%
c. 1.23-1.29%
d. 1.78-2.01%
Ans. b
9. Sarcina sickness in beer is caused by:
a. Saccharomyces cerevisae
b. Pedococcus cerevisae
c. Lactobacillus brevis
d. All of the above
Ans. b
10. Pilsener is:
a. A genus of microorganism responsible for many defects in malt beverages
b. A type of malt beverage
c. An equipment used to measure the alcohol content of beer
d. A type of defect found in beer
Ans. b
Medical Microbiology mcqs with answers pdf
11. Sonti is:
a. Barley beer
b. Ginger beer
c. Wheat beer
d. Rice beer
Ans. d
12. Sake is:
a. Beer made from wheat
b. Low calorie beer
c. Yellow rice beer
d. None
Ans. c
13. Bock beer is:
a. Low alcohol containing beer
b. High alcohol containing beer
c. Low calorie beer
d. Corn beer
Ans. b
14. Ale is manufactured from:
a. Top yeast
b. Bottom yeast
c. Capsulated bacteria
d. Thermophilic mold
Ans. a
15. Red wine is manufactured by:
a. Fermentation of banana juice
b. Fermentation of grapes with skin
c. Fermentation of grapes by red pigment containing bacteria
d. Fermentation of red roses
Ans. b
MCQ in Microbiology pdf
16. During manufacture of wine, the crushed grape used as raw material is called:
a. Wort
b. Ale
c. Hop
d. Mus
Ans. d
17. Still wines:
a. Are fermented in a vessel without agitation
b. Are fermented strawberry
c. Contain no co2 produced during fermentation
d. Are carcinogenic
Ans. c
18. A high content of volatile acid in wine is the indication of:
a. Superior quality of wine
b. Adulteration of wine with vinegar
c. Faulty fermentation
d. Post fermentation contamination of wine
Ans. c
19. Dry wines are free from:
a. Moisture
b. Unfermented sugars
c. Toxic substances
d. All of the above
Ans. b
20. Distilled wines are:
a. Whiskey
b. Brandy
c. Beer
d. Rum
Ans. b
Industrial microbiology questions and answers
21. Wine flower is:
a. Type of wine fortified with flower extract
b. Type of defect found in wine
c. Type of wine supplement prepared from flower extract
d. None
Ans. b
22. Ropiness in wine caused by:
a. Lactobacillus brevis
b. Leuconostoc mesenteroides
c. Both a and b
d. None
Ans. b
23. Gassiness in wine resulting from any cause, such as from the liberation of CO2 is called:
a. Wine flower
b. Mannitic
c. Pousse
d. Tourne
Ans. c
Multiple Choice Questions on Fermentation Technology
24. California dessert wine is being spoiled by:
a. Lactobacillus trichodes
b. Torulopsis holmiii
c. Bacillus subtilis
d. None
Ans. a
25. What is “mead”?
a. It is type of spoilage found in wine
b. It is tpe of wine
c. It is the by-product of wine manufacture
d. Wine is called mead in Japan
Ans. b
26. Mead is manufactured from:
a. Sugarcane
b. Apple
c. Honey
d. Apricot
Ans. c
27. Cider is fermented:
a. Apple
b. Orange
c. Banana
d. Cherries
Ans. a
28. Rum is:
a. Distilled liquor
b. Undistilled liquor
c. Fortified wine
d. By-product of brewing industry
Ans. a
Industrial Microbiology mcq with answers pdf
29. Rum is manufactured from:
a. Grape
b. Sugarcane
c. Rice
d. Carrot juice
Ans. b
30. Whisky is:
a. Distilled liquor
b. Undistilled liquor
c. Fortified wine
d. By product of brewing industry
Ans. a
31. Simmering is:
a. Closing the mouth of can during canning process
b. Gentle boiling, with temperature about 100 degree C
c. Killing of microorganisms with the help of antibiotics
d. Method of removal of contaminants from the raw material
Ans. b
32. Preservation of foods in sealed containers and which usually implies heat treatment as the principal factor in the prevention of spoilage is called :
a. Cold sterilization
b. Canning
c. Aseptic packaging
d. Simmering
Ans. b
33. Which of the following is the baker’s yeast?
a. Saccharomyces cerevisae
b. Saccharomyces bulgaricus
c. Saccharomyces carlsbergensis
d. All of the above
Ans. a
34. Which of the following microorganisms is used in beer making?
a. Yeat
b. Bacteria
c. Mold
d. All of the above
Ans. a
35. Which variety of Saccharomyces cerevisae is used in beer manufacture?
a. Mesentricits
b. Ellipsoideus
c. Vermiformis
d. Carlsbergensis
Ans. d
36. What is ale?
a. Fermented corn
b. Type of beer
c. Fermented carrot
d. None
Ans. b
mcq on Industrial Microbiology
37. Which low temperature lactic acid bacteria is involved in the production of rye bread?
a. Lactobacillus bulgaricus
b. Lactobacillus plantrum
c. Streptococcus thermophilus
d. All of the above
Ans. b
38. Ginger beer produced by the use of:
a. Lactobacillus bulgaricus
b. Lactobacillus plantrum
c. Streptococcus pyriformis
d. All of the above
Ans. c
39. Microorganism involved in sauerkraut manufacture is/are:
a. Enterobacter colacae
b. Erwinia herbicola
c. Lactobacillus plantrum
d. All of the above
Ans. d
40. Alcohol content in beer is (by weight):
a. 3-4%
b. 5-1%
c. 20-23%
d. 35-38%
Ans. a
41. Which of the following bacteria is/are involved in vinegar manufacture?
a. Pseudomonas
b. Glucanobacter
c. Alkaligens
d. All of the above
Ans. b
42. In sake production microorganism involved is:
a. Saccharomyces
b. Aspergillus
c. Lactobacillus
d. Bacilllus
Ans. b
43. In San francisco drought bread, microorganism responsible for leavening is:
a. Lactobacillus sanfrancisco
b. Torulopsis holmii
c. Lactobacillus bulgaricus
d. Saccharomyces cerevisae
Ans. b
44. Acid development in sanfrancisco dought bread is due to:
a. Lactobacillus sanfrancisco
b. Torulopsis holmii
c. Lactobacillus bulgaricus
d. Saccharomyces cerevisae
Ans. a
45. Sarcina sickness is the defect of:
a. Wine
b. Saurekraut
c. Beer
d. Bread
Ans. c
Industrial Microbiology Question Bank
mcq on Fermentation
46. In coffee fermentation, microorganism involved is:
a. Lactobacillus brevis
b. Leuconostoc mesentroides
c. Lactobacillus plantrum
d. All of the above
Ans. d
47. In cocoa processing microorganism involved is:
a. Torulopsis holmii
b. Candida krusei
c. Penicillium expansum
d. Bacillus natto
Ans. b
48. In tea fermentation, the microorganism involved is/are:
a. Aspergillus oryzae
b. Bacillus coagulans
c. Both a and b
d. None
Ans. d
49. In the production of ang-khak, the microorganism involved is:
a. Serratia marcescens
b. Monascus pupureus
c. Pseudomonas erythrae
d. None
Ans. b
50. Which of the following is bottom yeast?
a. Saccharomyces carlbergensis
b. Saccharomyces elipsoideus
c. Candida utilis
d. All of the above
Ans. a
INDUSTRIAL MICROBIOLOGY BOOK
WordPress database error: [Table 'i6345372_wp1.wp_comments' doesn't exist]
SELECT SQL_CALC_FOUND_ROWS wp_comments.comment_ID FROM wp_comments WHERE ( comment_approved = '1' ) AND comment_post_ID = 2026 AND comment_parent = 0 ORDER BY wp_comments.comment_date_gmt ASC, wp_comments.comment_ID ASC