Food Biotechnology MCQ

Test your knowledge with important Food Biotechnology MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Food Biotechnology MCQs on Bissoy. Bissoy App

• The main aroma and flavour of fermented milk products comes from
  ক

  Acetic acid

  খ

  Acetaldehyde

  গ

  Diacetyl

  ঘ

  All the above
• Yoghurt is produced with the help of
  ক

  Lactobacillus bulgaricus

  খ

  Streptococcus thermophilus

  গ

  Both A and B

  ঘ

  Neither of these
• Sodium benzoate is added for the preservation of acidic fruits juice at the rate of
  ক

  0.01 - 0.5%

  খ

  0.06 - 0.10%

  গ

  1.10 - 1.5%

  ঘ

  1.6 - 2%
• Which of the following preservative is used in the preparation of squash?
  ক

  Formaldehyde

  খ

  NaCl

  গ

  Potassium-meta bisulphite

  ঘ

  Sodium benzoate
• Which organisms used for Single Cell Protein production show the highest growth rate?
  ক

  Bacillus polymyxa

  খ

  Aspergillus niger

  গ

  Yeast

  ঘ

  Spirulina maxima
• High sugar foods are spoilt by
  ক

  Clostridium, Bacillus and Flavobacterium

  খ

  Saccharomyces and Torula

  গ

  Candida sp.

  ঘ

  All the above
• Which of the following is most suitable method for preserving food containing heat- resistant bacteria?
  ক

  Chemical treatment

  খ

  Freezing

  গ

  Irradiation

  ঘ

  Canning
• Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because
  ক

  Yeasts are not inhibited by sugars of fruits

  খ

  Yeasts can easily digest cellulosic material

  গ

  Yeasts grow faster than molds

  ঘ

  Molds are inhibited by fruit sugars
• Which of the following foods may not be produced by microbial action?
  ক

  Sauerkraut

  খ

  Olives and soy sauce

  গ

  Vinegar

  ঘ

  Pickles
• Which among the following is not attached by bacterial species?
  ক

  Citrus fruits

  খ

  Vegetables

  গ

  Dairy products

  ঘ

  Meat
• Torulopsis utilis is
  ক

  Food yeast

  খ

  An important intestinal commensal microbe

  গ

  Microorganism that yields third generation vaccines

  ঘ

  Employed for the synthesis of citric acid
• The function of diacetyl In fermented milk products is to give
  ক

  Butter with buttery flavour and aroma

  খ

  Swiss taste

  গ

  Only colour

  ঘ

  Odour
• With respect to ease of spoilage, foods are classified into how many categories?
  ক

  Two

  খ

  Three

  গ

  Four

  ঘ

  Five
• Curd, milk, cheese and butter are produced with the use of
  ক

  Yeast

  খ

  Penicillium

  গ

  Streptococcus

  ঘ

  All the above
• Miso is culture of
  ক

  Aspergillusoryzae

  খ

  Trypanosama guzi

  গ

  Lieshmania brazialiensis

  ঘ

  Plasmodium vivax
• Most bacteria are inhibited by a concentration of 7.5% sodium chloride, with exception of some gram-positive cocci such as
  ক

  Staphylococcus

  খ

  Pseudomonas

  গ

  Aspergillus

  ঘ

  Bacillus
• Botulism is caused by
  ক

  Staphylococcus aureus

  খ

  Clostridium perfringens

  গ

  Clostridium botulinum

  ঘ

  Salmonella typhi
• Quality of food is tested by
  ক

  Phosphatase test

  খ

  Reductase test

  গ

  Standard plate count

  ঘ

  All the above
• To be effective, lactoferrin must have
  ক

  Low iron environment without bicarbonate

  খ

  Low iron environment with bicarbonate

  গ

  Iron-rich environment without bicarbonate

  ঘ

  In iron rich environment with bicarbonate
• Choose the target organisms for milk pasteurization from the following?
  ক

  Mycobacterium tuberculosis

  খ

  Coxiella burnetii'

  গ

  Clostridium botulinum

  ঘ

  Bacillus cereus
• Non-perishable foods include
  ক

  Sugar

  খ

  Potatoes

  গ

  Fruits

  ঘ

  All the above
• Germinating barley seeds are used for preparation of
  ক

  Lactic acid

  খ

  Wine

  গ

  Chese

  ঘ

  Beer
• The causal organism of ergot poisoning commonly referred to as "ergotism" is
  ক

  Salmonella

  খ

  Lactobacillus

  গ

  Claviceps

  ঘ

  Chlamydia
• Diabetic ice cream contains which sugar source?
  ক

  Glucose

  খ

  Sucrose

  গ

  Fructose

  ঘ

  Saccharin
• Which of the following is an excellent example of food preservation by using moist heat under pressure?
  ক

  Wood smoking

  খ

  Pickling

  গ

  Canning

  ঘ

  Pasteurization
• Water activity a_w is lowest in
  ক

  Cured meats

  খ

  Pickles and jams

  গ

  Fresh vegetables

  ঘ

  Dehydrated foods
• When lactose is hydrolysed by lactase, which monosaccharides are produced?
  ক

  D-glucose and D-glucose

  খ

  D-glucose and β-D-galactose

  গ

  β-D-galactose and β-D-galactose

  ঘ

  D-glucose and D-Fructose
• Most of the vegetables can be stored safely at temperature
  ক

  Less than 10°C

  খ

  More than 15°C

  গ

  Less than 20°C

  ঘ

  More than 24°C
• Citric acid is used as an acidulate in
  ক

  Food

  খ

  Confectionary

  গ

  Beverages

  ঘ

  All the above
• Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes?
  ক

  Salmonella

  খ

  Clostridium

  গ

  Coxiella burnettii

  ঘ

  Mycobacterium tuberculosis