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Name the Microorganism

Total questions: 10

Worksheet time: 3mins

Name
Class
Date
1.

Naturally occurring toxins produced by fungi Aspergillus

a)

ochratoxin A

b)

zearalenone

c)

mycotoxin

d)

fumonosins

2.

It cause souring of alcoholic beverages and fruit juices and used to produced vinegar.

a)

Acetobacter aceti

b)

Klebsiella pneumoniae

c)

Citrobacter freundii

d)

Leuconostoc lactis

3.

Which of the following is not considered as a gram-positive, endospore forming rods?

a)

Bacillus subtilis

b)

Clostridium botulinum

c)

Bacillus cereus

d)

Listeria monocytogenes

4.

Which among the gram-positive, non-spore forming irregular rods metabolizes carbohydrates to lactate and acetate?

a)

Propionibacterium

b)

Lactobacillus

c)

Bifidobacterium

d)

Carnobacterium

5.

It is the secondary culture for the production of blue cheese.

a)

Penicillium camemberti

b)

Penicillium roqueforti

c)

Propionibacterium freudenreichii

d)

Lactobacillus brevis

6.

This microorganism causes floaters in sweet pickles.

a)

Lactobacillus plantarum

b)

Lactobacillus brevis

c)

Lactobacillus sanfranciscensis

d)

Leuconostoc mesenteroides

7.

In beer fermentation, Saccharomyces cerevisiae is used for lagers while Saccharomyces carlsbergensis is used for ales.

a)

True

b)

False

8.

Which microorganism is not used in acetic acid fermentation?

a)

Gluconobacter spp.

b)

Acetobacter spp.

c)

Acinetobacter

d)

Gluconobacter oxydans

9.

These bacteriophages are used as biocontrol agents to control pathogens, except one.

a)

Staphylococcus aureus

b)

Listeria monocytogenes

c)

Escherichia coli O157:H7

d)

Salmonella

10.

These group of bacteria hydrolyze triglycerides because they produce extracellular lipases.

a)

Proteolytic Bacteria

b)

Lactic Acid Bacteria

c)

Saccharolytic Bacteria

d)

Lipolytic Bacteria