Microbes in Human Welfare NEET Questions pdf Download | Biology in Human Welfare


1. Fermentation is the process of

(a) production of alcoholic beverages by microorganisms

(b) mass controlled culture of microbes to synthesise products

(c) use of microbes in sewage and pollution control

(d) All of the above

Ans. d

2. Detrimental effects of microorganisms in food include

(a) flavouring

(b) fermentation

(c) spoilage

(d) providing protein

Ans. c

3. Food fermentation include

(a) leavening bread 

(b) pickling

(c) alcohol production 

(d) All of these

Ans. d

4. Fermentation of grains usually results in production of  

(a) carbon dioxide

(b) brine

(c) must

(d) All of these

Ans. a

5. During malting, barley and other grains are broken down by

(a) heating to 95°C 

(b) lagering

(c) amylases

(d) yeasts

Ans. c

6. Milk fermentation to produce cheese is done initially by inoculating with

(a) Saccharomyces cerevisiae

(b) Streptococcus lactis and Lactobacillus sp

(c) Acetobacter and Gluconobacter

(d) Lactobacillus vulgaricus and Streptococcus thermophilus

Ans. b

7. Pickles and sauerkraut share a inoculum which is common

(a) Lactobacillus plantarum

(b) Lactobacillus vulgaricus

(c) Lactobacillus acidophilus

(d) Saccharomyces cerevisiae

Ans. a

8. Primary methods to prevent food spoilage do not include

(a) radiation

(b) heat 

(c) sugar

(d) exposure

Ans. d

9. The flash method or high temperature short time method exposes fluids to

(a) heat below 100°C

(b) 62.3°C for 30 min

(c) 72°C to 15 s

(d) 134 C for 1s

Ans. c

10. Chemical preservatives do not include

(a) organic acids 

(b) sulphates

(c) alcohol

(d) starch

Ans. d

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11. Nitrates maintain the red colour of preserved meats and

(a) are among the most widely used preservatives

(b) inhibit germination of botulism spores

(c) maintain a high osmotic pressure to kill microorganisms

(d) prevent mold

Ans. b

12. Salting, as a preservative

(a) retards growth of Staphylococcus aureus

(b) plasmolyses bacteria and fungi

(c) is used to prevent growth of halophiles.

(d) All of the above

Ans. b

13. Industrial microbiologists use tricks to increase the amount of chosen end product, this may include alusha

(a) manipulating the growth environment

(b) using small scale containers to concentrate production

(c) selecting microbial strains that lack a feedback system

(d) Both (a) and (b)

Ans. d

14. The production of substances in industrial microbiology occur in the sequence

(a) fermentation, downstream processing, removal of waste and inoculation

(b) inoculation, downstream processing, fermentation and removal of waste

(c) inoculation, fermentation, downstream processing and removal of waste

(d) removal of waste, inoculation fermentation and downstream processing

Ans. c

15. In batch fermentation

(a) substrates are added to the sveterm all at once and nuns until product is harvested

(b) nutrients are continuously fed into the reactor and the product is siphoned off during the run

(c) new batches of microorganisme are screened for increase yield

(d) small-scale production is used to synthesise product

Ans. a

16. Secondary metabolites

(a) are essential to microbe function

(b) are the by products of metabolism that are not important to microbe function

(c) are products that require additional processing before they can be packaged

(d) are harvested during the exponential phase of growth

Ans. b

17. Which of the following statement is not true?

(a) Biotechnology, the practical application of microorganisms in making products for human use, is a reiatively new science, begun since Pasteur’s time

(b) Yeast cells prefer on aerobic conditions to muitiply in number

(c) HACCP (Hazard Analysis and Critical Control Point) used random samples for quality control of the food supply

(d) Pasteurisation is used to sterilise milk

Ans. b

18. Which of the following is incorrect?

(a) Mass-product microbial cells can be used as livestock feed

(b) Freezing at below -20°C will kill most pathogenic food bacteria and inactivate toxins

(c) Hot foods must be maintained above 60°C to inhibit microbial growth

(d) The aim of industrial microbiology is to produce chemicals that can be purified and packaged for sale or used in other commercial processes

Ans. b

19. When energy-depleted elements associated with proton are accepted by an organic molecule, the process is called

(a) fermentation

(b) anaerobic

(c) aerobic

(d) catabolism

Ans. a

20. In the presence of abundant oxygen, yeast cells greatly prefer fermentation to oxidative phosphorylation, as long as sugars are readily available for consumption phenomenon known as the

(a) hill effect 

(b) chloride shift

(c) crabtree effect

(d) None of these

Ans. c

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21. The pH to be maintain for the production of penicillin is

(a) 7.5

(b) 6.5

(c) 8.0

(d) 5.0  

Ans. b

22. Maximum application of animal cell culture technology today is in the production of

(a) interferons 

(b) vaccines

(c) edible proteins

(d) insulin

Ans. b

23. The medium used in membrane filter technique was

(a) EMB agar

(b) EMR-Vp medium

(c) lactose broth

(d) endo agar

Ans. b

24. Lysol is a

(a) sterilent 

(b) disintectant

(c) antiseptic

(d) antitungal agent

Ans. b

25. Peptone water medium is an example of

(a) synthetic medium

(b) semisynthetic medium

(c) differential medium

(d) None of the above

Ans. b

26. Ultra pasteurisation of milk is done at

(a) 62.8°C for 30 min 

(b) 71.6°C for 15 min

(c) 78.2°C for 30 Sec

(d) All of the above

Ans. a

27. Saccharomyces cerevisiae belongs to the group of

(a) algae

(b) yeast

(c) bacteria

(d) virus

Ans. b

28. Common bacteria found in milk is

(a) Lactobacillus lactis

(b) Saccharomyces 

(c) Ascormycetes

(d) Acetobacter

Ans. a

29. Out of these given below, which microbes is used biofertiliser?

(a) Lactobacilus 

(b) Ascomycetes

(c) Nostoc

(d) Acetobacter

Ans. c

30. Edward Jenner developed vaccines against

(a) measles

(b) mumps 

(c) small pox

(d) anthrax

Ans. c

31. Nitrifying bacteria are

(a) chemosynthetic 

(b) photoautotrophic

(c) parasitic

(d) saprotrophic

Ans. a

32. Nitrosomonas is a 

(a) photoautotroph

(b) chemoautotroph

(c) chemoheterotroph

(d) photoheterotroph

Ans. b

33. Streptomyces griseus produces antibiotic

(a) chloromycetin 

(b) terramycin

(c) aureomycin

(d) streptomycin

Ans. d

34. Which is must for N2 fixation?

(a) Leg-haemoglobin

(b) Haemocyanin

(c) Anthocyanin

(d) Phytocyanin

Ans. a

35. Which one of the following is non-symbiotic biofertiliser?

(a) VAM 

(b) Azotobacter

(c) Anabaena

(d) Rhizobium

Ans. b

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36. Which one is a biofertiliser?

(a) NPK mixture

(b) Rhizobia in legume roots

(c) Rhizobia in farmyard manure

(d) Green manure

Ans. b

37. Yeast cannot ferment starch and complex carbohydrates because they

(a) lack diastase 

(b) lack lipase

(c) lack zymase

(d) lack invertase

Ans. a

38. Yeast is not included in protozoans but in fungi because

(a) it has no chlorophyll

(b) some fungal hyphae grow in such a way that they give the appearance of pseudomycelium

(c) it is eukaryotic organisms

(d) cell wall is made up of cellulose and reserve food material as starch

Ans. a

39. Gluconic acid is produced by fungi

(a) Aspergillus niger

(b) A. purpurogenum

(c) Both (a) and (b)

(d) A. fumigatus

Ans. a

41. Heat killing of all micro organisms is done in the process called e

(a) immunisation 

(b) sterilisation

(c) pasteurisation

(d) None of these

Ans. b

42. Dosa and idli are prepared by the action of

(a) L. bacillus 

(b) S. cervisae

(c) B. subtilis

(d) R. orzyae

Ans. c

43. Sausages are fermented

(a) vegetables 

(b) meats

(c) milk

(d) sauce

Ans. b

44. The first antibiotic was discovered by

(a) R Koch 

(b) Louis Pasteur

(c) A Fleming

(d) W Fleming

Ans. c

45. Streptomycin is prepared from

(a) Streptomyces antibiotics

(b) Streptomyces nodosus

(c) Streptomyces griseus

(d) Streptomyces rimosus

Ans. b

46. Cheese and yogurt are the products of

(a) S. greisas 

(b) L Bacillus

(c) Streptococcus

(d) R. orzyae

Ans. c

47. Saccharomyces cerevisiae is employed in the production of

(a) idli

(b) beer

(c) bread

(d) All of these

Ans. d

48. The most important property of yeast is  

(a) distillation

(b) fermentation

(c) oxidation

(d) All of these

Ans. b