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Q. No.The virus shown here is a causative agent of :
| 1. | Intestinal infections | 2. | Respiratory infections |
| 3. | CNS infections |
4. | Genito-urinary infections |
Subtopic: Industrial Products, Beverages & Antibiotics |
87%
Level 1: 80%+
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Identify the colonies labelled as A and B.
1. A-Fungal; B-Bacterial
2. A-Bacterial; B-Fungal
3. A-Algal; B-Viral
4. A-Fungal; B-Algal
Subtopic: Microbes in Household Products |
81%
Level 1: 80%+
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Which shape best describes the tobacco mosaic virus?
1. Spherical
2. Rod-shaped
3. Polyhedral
4. Helical
1. Spherical
2. Rod-shaped
3. Polyhedral
4. Helical
Subtopic: Industrial Products, Beverages & Antibiotics |
58%
Level 3: 35%-60%
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The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
| 1. | Vitamin C | 2. | Vitamin D |
| 3. | Vitamin B12 | 4. | Vitamin E |
Subtopic: Microbes in Household Products |
98%
Level 1: 80%+
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The terms ‘baker’s yeast’ or ‘brewer’s yeast’ are used for:
| 1. | Saccharomyces cerevisiae |
| 2. | Schizosaccharomyces octosporus |
| 3. | Schizosaccharomyces pombe |
| 4. | Candida albicans |
Subtopic: Microbes in Household Products |
97%
Level 1: 80%+
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Which vitamin, important for effective erythropoiesis, is added by LAB when it is used to convert milk into curd?
1. Vitamin D
2. Vitamin A
3. Vitamin B12
4. Vitamin E
1. Vitamin D
2. Vitamin A
3. Vitamin B12
4. Vitamin E
Subtopic: Microbes in Household Products |
97%
Level 1: 80%+
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The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named:
1. Penicillium camemberti
2. Geotrichum candidum
3. Kluyveromyces lactis
4. Propionibacterium shermanii
1. Penicillium camemberti
2. Geotrichum candidum
3. Kluyveromyces lactis
4. Propionibacterium shermanii
Subtopic: Microbes in Household Products |
97%
Level 1: 80%+
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The production of Vitamin B12 enriched curd or yogurt is carried out by the use of microbe:
1. Lactic Acid Bacillus
2. Saccharomyces
3. Escherichia coli
4. Streptococcus
1. Lactic Acid Bacillus
2. Saccharomyces
3. Escherichia coli
4. Streptococcus
Subtopic: Microbes in Household Products |
96%
Level 1: 80%+
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The conversion of milk into curd involves which of the following processes?
| 1. | Coagulation of proteins by lactic acid bacteria (LAB) producing acids |
| 2. | Breaking down of lactose by yeast to produce alcohol |
| 3. | Utilization of CO₂ for making milk proteins dissolve in water |
| 4. | Production of enzymes that convert fats into simpler fatty acids |
Subtopic: Microbes in Household Products |
96%
Level 1: 80%+
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Rising of dough is due to
1. multiplication of yeast
2. production of CO2
3. emulsification
4. hydrolysis of wheat flour starch into sugars
Subtopic: Microbes in Household Products |
95%
Level 1: 80%+
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