List of top Food Engineering and Technology Questions on Microbiology

Match List-I with List-II.

List-I	List-II
A. Lactic acid bacteria B. Clostridium spp. C. Pseudomonas spp. D. Enterobacteriaceae	I. Obligate aerobes II. Facultative anaerobes III. Obligate anaerobes IV. Aerotolerant anaerobes

Consider the following statements on spoilage of foods and identify the correct statements:
A. Pseudomonas spp. spoil refrigerated milk
B. Proteolytic bacteria spoil fish by producing ammonia odour
C. Bacillus subtilis causes rope spoilage in bread
D. Aspergillus niger causes mold on cereals
E. Lactobacillus spp. spoil fresh meat at refrigerated temperature
Choose the correct answer from the options given below:

Arrange the phases of bacterial growth in correct order:
A. Stationary phase
B. Lag phase
C. Log (exponential) phase
D. Death phase
E. Inoculation into fresh medium
Choose the correct answer from the options given below:

Gram-negative bacteria are characterized by:

Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.

Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:

Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}

Thamnidium chaetocladioides in meat produces:

The bacteria most commonly associated with the soft rotting of carrots is