Question No:1
Choose the correct option with regard to statement A and B. A: Microbes are present everywhere on earth.
B: They cannot live in thermal vents where temperature is as high as 100℃
[A] Statement A is correct and B is incorrect,
[B] Statement A and B are correct,
[C] Statement A is incorrect but B is correct,
[D] Statement A and B are incorrect.
Question No:2
Prions are ______ infectious agents.
[A] Lipidic
[B] Sugar containing
[C] Proteinaceous
[D] Poison containing
Question No:3
Microbes after growth on a nutritive medium form ______.
[A] Group
[B] Colonies
[C] Species
[D] Family
Question No:4
______ is/are responsible for converting milk into curd.
[A] Lactobacillus only
[B] Lactobacillus and other microbes
[C] Microbes other than lactobacillus
[D] (a) or (c)
Question No:5
Choose the correct option with regard to statement A and B.
A: Lactic Acid Bacteria (LAB) are responsible for converting milk into curd.
B: LAB create acidic medium necessary to coagulate and fully digest the milk proteins.
[A] Statement A and B are correct.
[B] Statement A and B are incorrect.
[C] Statement A is correct but B is incorrect,
[D] Statement B is correct and A is incorrect.
Question No:6
If someone wants to make curd from milk, a small amount of curd is added to fresh milk. The small amount of curd containing millions of LAB is known as.
[A] accelerator
[B] promoter
[C] inoculum
[D] germ
Question No:7
To prevent curd from getting sour, which parameter should be essentially controlled?
[A] Quantity of milk
[B] Amount of LAB added initially
[C] Temperature of the surrounding
[D] Amount of O2 in surrounding air
Question No:8
Which vitamin is synthesized by LAB?
[A] Vitamin B2
[B] Vitamin B6
[C] Vitamin B5
[D] Vitamin B12
Question No:9
The puffed-up dough of dosa and idli is due to ______.
[A] Fermentation by bacteria and production of O2.
[B] Hydrolysis by bacteria and production of CO2.
[C] Fermentation by bacteria and production of CO2.
[D] Hydrolysis by bacteria and production of O2.
Question No:10
Which microbe helps us in the preparation of bread?
[A] Bacteria
[B] Yeast
[C] Fungi
[D] Algae
Question No:11
Baker’s yeast is ______.
[A] Saccharomyces cariocanus
[B] Saccharomycesflorentinus
[C] Saccharomyces cerevisiae
[D] Saccharomyces spencerorum
Question No:12
______ is a traditional drink of south India.
[A] Wine
[B] Toddy
[C] Tequila
[D] Rum
Question No:13
The traditional drink of south India is made by fermenting sap from ______ tree,
[A] eucalyptus
[B] coconut
[C] palm
[D] date
Question No:14
‘Swiss cheese’ bears large holes due to the production of CO by which microbe?
[A] Lacto bacillus
[B] Sachharomyces cerevisiae
[C] Propionibacterium sharmanii
[D] Aspergillus niger
Question No:15
Just as, Swiss cheese it to Bacteria, Roquefort cheese is to ______.
[A] algae
[B] yeast
[C] bacteria
[D] fungi
Microbes in Human Welfare Mock Test-1
CategoriesNEET Biology