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