List of top Food Technology Questions on Food Microbiology asked in AP PGECET

Soy sauce is traditionally produced using a fermentation starter culture of:
During the bacterial growth curve, the phase in which bacteria multiply at the fastest rate is the:
Yogurt is produced by the fermentation of milk using:
Staphylococcus aureus is
Christie–Atkins–Munch-Peterson test is related to
Mycoplasma is a
____ stain is used to detect endospores
Plasmid is a
Which of the following statements is not correct
A bacterial culture contained 32 × 10⁶ cells after 2.5 hours of exponential growth. If the doubling time was 30 minutes, what was the initial population number in this culture?
Bottom fermenting yeasts produce larger beers at temperatures
Food rheology is a study of
The fat content is in the range (high to low) of
Which of the following statements is true about 'water in oil' emulsion
The water activity range required for bacterial growth
Identify the probiotic bacteria
Mycolic acid is a characteristic feature of
Acetobacter aceti is used in the preparation of
Acid fast staining method includes which of the following
Which bacteria gives a positive reaction towards methyl red test
Microorganisms destroyed using thermal methods follows which order kinetics
Clostridium botulinum is a
Which of the following is true about the rancidity?