Food Biotechnology — Part 1 MCQs with Explanations

Staphylococcus epidermidis is the correct answer to “The most common microorganisms in freshly drawn milk is”. This question is standard in competitive examination syllabi for Food Biotechnology.

Any change in the appearance, smell or taste of food products that makes them unacceptable to the consumers is the correct answer to “Food spoilage may be defined as”. This question is standard in competitive examination syllabi for Food Biotechnology.

Initially is the correct answer to “The shelf life of a perishable product is often determined by the number of microbes present”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Which of the following are the examples of perishable food”. This question is standard in competitive examination syllabi for Food Biotechnology.

Streptococcus salivarius sp. Thermophilus is the correct answer to “The organisms responsible for yoghurt formation is”. This question is standard in competitive examination syllabi for Food Biotechnology.

Bacteria become plasmolysed and are consequently killed is the correct answer to “Bacteria cannot survive in a highly salted pickles because”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Which fermented food is produced from milk”. This question is standard in competitive examination syllabi for Food Biotechnology.

Molds is the correct answer to “Sodium or calcium propionate is used extensively in the prevention of”. This question is standard in competitive examination syllabi for Food Biotechnology.

Nicholas Apert is the correct answer to “Who is known as the father of canning”. This question is standard in competitive examination syllabi for Food Biotechnology.

Penicillium roqueforti and Aspergillus is the correct answer to “Fungi associated with blue cheese are”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Meat is regarded as good culture medium for microbes due to”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “What is true about canning”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Which mushrooms can be grown on straw”. This question is standard in competitive examination syllabi for Food Biotechnology.

Saxitoxin is the correct answer to “Paralytic shellfish poisoning is a food-borne illness that typically develops after consumption of shellfish contaminated chiefly with the heat stable and acid soluble toxin”. This question is standard in competitive examination syllabi for Food Biotechnology.

Molds is the correct answer to “Which of the following microbes compete well for free water under conditions of low a w and often w grow well in high sugar foods such as syrup”. This question is standard in competitive examination syllabi for Food Biotechnology.

Fusarium gaminearum is the correct answer to “Which organism has been used for commercial production of SCP from starch hydrolysates”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “The microbial inhibitors in raw milk include”. This question is standard in competitive examination syllabi for Food Biotechnology.

10 - 20°C is the correct answer to “For temporary preservation, fruits and vegetables must be stored at”. This question is standard in competitive examination syllabi for Food Biotechnology.

A. oryzae is the correct answer to “Which one of the following species is used in the preparation of Soy sauce”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Which of the following source contributes to microflora of raw milk”. This question is standard in competitive examination syllabi for Food Biotechnology.

Pseudomonas spp. is the correct answer to “The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by”. This question is standard in competitive examination syllabi for Food Biotechnology.

140 - 150°C for 1 - 5 sec. is the correct answer to “In Ultra-High Temperature (UHT) treatment, milk is heated at”. This question is standard in competitive examination syllabi for Food Biotechnology.

Food processing is the correct answer to “Food preservation is a most important component of”. This question is standard in competitive examination syllabi for Food Biotechnology.

Its eyes or holes and flavour is the correct answer to “The gas forming culture of Propionibacterium shermanii and P. freudenreichii are essential for giving swiss cheese”. This question is standard in competitive examination syllabi for Food Biotechnology.

Coxiella burnettii is the correct answer to “Which microbe can be transmitted by milk, and can survive in milk heated to 143°C for 30 minutes”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Citric acid is used as an acidulate in”. This question is standard in competitive examination syllabi for Food Biotechnology.

Less than 10°C is the correct answer to “Most of the vegetables can be stored safely at temperature”. This question is standard in competitive examination syllabi for Food Biotechnology.

D-glucose and β-D-galactose is the correct answer to “When lactose is hydrolysed by lactase, which monosaccharides are produced”. This question is standard in competitive examination syllabi for Food Biotechnology.

Dehydrated foods is the correct answer to “Water activity a w is lowest in”. This question is standard in competitive examination syllabi for Food Biotechnology.

Canning is the correct answer to “Which of the following is an excellent example of food preservation by using moist heat under pressure”. This question is standard in competitive examination syllabi for Food Biotechnology.

Saccharin is the correct answer to “Diabetic ice cream contains which sugar source”. This question is standard in competitive examination syllabi for Food Biotechnology.

Claviceps is the correct answer to “The causal organism of ergot poisoning commonly referred to as "ergotism" is”. This question is standard in competitive examination syllabi for Food Biotechnology.

Beer is the correct answer to “Germinating barley seeds are used for preparation of”. This question is standard in competitive examination syllabi for Food Biotechnology.

Sugar is the correct answer to “Non-perishable foods include”. This question is standard in competitive examination syllabi for Food Biotechnology.

Coxiella burnetii' is the correct answer to “Choose the target organisms for milk pasteurization from the following”. This question is standard in competitive examination syllabi for Food Biotechnology.

Low iron environment with bicarbonate is the correct answer to “To be effective, lactoferrin must have”. This question is standard in competitive examination syllabi for Food Biotechnology.

All the above is the correct answer to “Quality of food is tested by”. This question is standard in competitive examination syllabi for Food Biotechnology.

Clostridium botulinum is the correct answer to “Botulism is caused by”. This question is standard in competitive examination syllabi for Food Biotechnology.

Staphylococcus is the correct answer to “Most bacteria are inhibited by a concentration of 7.5% sodium chloride, with exception of some gram-positive cocci such as”. This question is standard in competitive examination syllabi for Food Biotechnology.

Aspergillusoryzae is the correct answer to “Miso is culture of”. This question is standard in competitive examination syllabi for Food Biotechnology.