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Food Microbiology MCQs Online Quiz

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#1. In bread manufacturing, alcoholic fermentation is carried out by

#2. Lactic acid bacteria include

#3. Type of yeast used for alcoholic fermentation is

#4. Thermophiles grows at

#5. Clostridium Botulinum is

#6. Food intoxication is the ingestion of

#7. The temperature resistance of microorganism in high acid food is

#8. Any change that renders food unfit for human consumption is called

#9. Clostridium botulinum mainly result in spoilage of ————– foods

#10. Spoilage in food because of microbial activity can be prevented or delayed by

#11. Two types of fermentations are carried out for the production of

#12. Acetobacor aceti converts ——————into acetic acids

#13. The microorganisms multiply and die in

#14. The time required to kill microorganism at a given lethal temperature is known as

#15. In spore forming bacteria maximum resistance occurs at pH

#16. Pasteurization is the heat treatment designed primarily to kill

#17. The target microorganism in canning is

#18. The growth of aerobic food spoilage and pathogenic microorganisms can be suppressed by

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Food Microbiology MCQs Online Quiz


 12,544 Total Views

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