Industrial Microbiology Multiple Choice Questions
1. Hops are used in the manufacture of:
A. Wine
B. Beer
C. Brandy
D. Whisky
Answer: B
2. The substance present in hops with antiseptic activity is/are:
A. Humulone
B. Cohumulone
C. Adhumulone
D. All of the above
Answer: 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
Answer: A
4. Wort is obtained during the manufacture of:
A. Vinegar
B. Rye bread
C. Beer
D. Meso
Answer: C
5. Brewing is:
A. Cultivation of rape
B. Manufacture of beer
C. Preservation of meat by fermentation
D. None
Answer: B
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
Answer: D
7. Beer is manufactured from:
A. Grape
B. Wheat
C. Barley
D. Tomato
Answer: 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%
Answer: B
9. Sarcina sickness in beer is caused by:
A. Saccharomyces cerevisae
B. Pedococcus cerevisae
C. Lactobacillus brevis
D. All of the above
Answer: 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
Answer: B
11. Sonti is:
A. Barley beer
B. Ginger beer
C. Wheat beer
D. Rice beer
Answer: D
12. Sake is:
A. Beer made from wheat
B. Low calorie beer
C. Yellow rice beer
D. None
Answer: C
13. Bock beer is:
A. Low alcohol containing beer
B. High alcohol containing beer
C. Low calorie beer
D. Corn beer
Answer: B
14. Ale is manufactured from:
A. Top yeast
B. Bottom yeast
C. Capsulated bacteria
D. Thermophilic mold
Answer: 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
Answer: B
16. During manufacture of wine, the crushed grape used as raw material is called:
A. Wort
B. Ale
C. Hop
D. Mus
Answer: 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
Answer: 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
Answer: C
19. Dry wines are free from:
A. Moisture
B. Unfermented sugars
C. Toxic substances
D. All of the above
Answer: B
20. Distilled wines are:
A. Whiskey
B. Brandy
C. Beer
D. Rum
Answer: B
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
Answer: B
22. Ropiness in wine caused by:
A. Lactobacillus brevis
B. Leuconostoc mesenteroides
C. Both a and b
D. None
Answer: 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
Answer: C
24. California dessert wine is being spoiled by:
A. Lactobacillus trichodes
B. Torulopsis holmiii
C. Bacillus subtilis
D. None
Answer: 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
Answer: B
26. Mead is manufactured from:
A. Sugarcane
B. Apple
C. Honey
D. Apricot
Answer: C
27. Cider is fermented:
A. Apple
B. Orange
C. Banana
D. Cherries
Answer: A
28. Rum is:
A. Distilled liquor
B. Undistilled liquor
C. Fortified wine
D. By-product of brewing industry
Answer: A
29. Rum is manufactured from:
A. Grape
B. Sugarcane
C. Rice
D. Carrot juice
Answer: B
30. Whisky is:
A. Distilled liquor
B. Undistilled liquor
C. Fortified wine
D. By product of brewing industry
Answer: 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
Answer: 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
Answer: 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
Answer: A
34. Which of the following microorganisms is used in beer making?
A. Yeat
B. Bacteria
C. Mold
D. All of the above
Answer: A
35. Which variety of Saccharomyces cerevisae is used in beer manufacture?
A. Mesentricits
B. Ellipsoideus
C. Vermiformis
D. Carlsbergensis
Answer: D
36. What is ale?
A. Fermented corn
B. Type of beer
C. Fermented carrot
D. None
Answer: B
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
Answer: B
38. Ginger beer produced by the use of:
A. Lactobacillus bulgaricus
B. Lactobacillus plantrum
C. Streptococcus pyriformis
D. All of the above
Answer: C
39. Microorganism involved in sauerkraut manufacture is/are:
A. Enterobacter colacae
B. Erwinia herbicola
C. Lactobacillus plantrum
D. All of the above
Answer: D
40. Alcohol content in beer is (by weight):
A. 3-4%
B. 5-1%
C. 20-23%
D. 35-38%
Answer: A
41. Which of the following bacteria is/are involved in vinegar manufacture?
A. Pseudomonas
B. Glucanobacter
C. Alkaligens
D. All of the above
Answer: B
42. In sake production microorganism involved is:
A. Saccharomyces
B. Aspergillus
C. Lactobacillus
D. Bacilllus
Answer: B
43. In San francisco drought bread, microorganism responsible for leavening is:
A. Lactobacillus sanfrancisco
B. Torulopsis holmii
C. Lactobacillus bulgaricus
D. Saccharomyces cerevisae
Answer: B
44. Acid development in sanfrancisco dought bread is due to:
A. Lactobacillus sanfrancisco
B. Torulopsis holmii
C. Lactobacillus bulgaricus
D. Saccharomyces cerevisae
Answer: A
45. Sarcina sickness is the defect of:
A. Wine
B. Saurekraut
C. Beer
D. Bread
Answer: C
46. In coffee fermentation, microorganism involved is:
A. Lactobacillus brevis
B. Leuconostoc mesentroides
C. Lactobacillus plantrum
D. All of the above
Answer: D
47. In cocoa processing microorganism involved is:
A. Torulopsis holmii
B. Candida krusei
C. Penicillium expansum
D. Bacillus natto
Answer: B
48. In tea fermentation, the microorganism involved is/are:
A. Aspergillus oryzae
B. Bacillus coagulans
C. Both a and b
D. None
Answer: D
49. In the production of ang-khak, the microorganism involved is:
A. Serratia marcescens
B. Monascus pupureus
C. Pseudomonas erythrae
D. None
Answer: B
50. Which of the following is bottom yeast?
A. Saccharomyces carlbergensis
B. Saccharomyces elipsoideus
C. Candida utilis
D. All of the above
Answer: A