Microbiology Multiple Choice Questions and Answers | INDUSTRIAL MICROBIOLOGY MCQs

INDUSTRIAL MICROBIOLOGY mcqs
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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

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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

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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

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