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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