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WorksheetsFood microbiology
Total questions: 10
Worksheet time: 3mins
What is the source of Natto
Cabbage
Soyabean
Milk
Radish
Production of Hydrogen sulphide (H2S) creates
Foul smell
Good flavour
Rotten fish smell
Rotten egg smell
The growth of Serratia can be identified by
Blue discoloration
Red/ pink discoloration
Black discoloration
Green discoloration
The microorganisms that are able to survive below 15 °C are termed as
Halophiles
Mesophiles
Psychrophile
Thermophile
Which of the following are fermented products of cabbage
Kimchi
Miso
Natto
Sauerkraut
What is Moromi?
Brine + Koji
Salted sauerkraut
Salted Radish
None of the above
The process of converting sugars into alcohol and carbon dioxide by yeast is known as
Aerobic respiration
Fermentation
Anaerobic respiration
Glycolysis
Which microorganism is most commonly associated with the spoilage of raw meat?
Pseudomonas
E.coli
Bacillus
Saccharomyces
Which of the following is a common indicator that milk has spoiled?
Sweet smell
Thickening or curdling
Clear liquid separation
Bright white color
Which gas is commonly produced during the spoilage of fruits, leading to the ripening and eventual spoilage of nearby fruits?
Nitrogen
Oxygen
Ethylene
Carbon dioxide
