Food microbiology

Pickled cucumber is made from fermented salt stock pickles.

• True

• False

Which of the following have high vitamin content?

• Bacteria

• Yeast

• Algae

• Protozoa

Which of the following is used in the production of blue cheese?

• Streptococcus thermophilus

• Lactobacillus bulgaricus

• Penicillium roqueforti

• Rhizopus stolonifer

Most spoilage bacteria grow at

• Acidic pH

• Alkaline pH

• Neutral pH

• Any of the pH

Water activity can act as

• An intrinsic factor determining the likelihood of microbial proliferation

• A processing factor

• An extrinsic factor

• All of these

What is the range of protein content in yeast cells?

• 69%

• 12-15%

• 20-40%

• 40-50%

Which of the following have high vitamin content?

• Bacteria

• Yeast

• Algae

• Protozoa

The principal microorganism for yogurt is

• Streptococcus thermophilus

• Leuconostoc citrovorum

• Lactobacillus acidophilus

• None of these

Which of the following is used in the production of blue cheese?

• Streptococcus thermophilus

• Lactobacillus bulgaricus

• Penicillium roqueforti

• Rhizopus stolonifer

Yeast in foods contain

• Carbohydrates

• Proteins

• Vitamins

• Minerals