Q1. An important yeast involved in spoilage of foods?

1. Toxoplasma gondii.
2. Geotrichum
3. Candida
4. Clostridium spp

ANSWER – C. Candida

• Explanation: Yeasts are vital in food because they have the ability to spoil it. Many of them are also utilized in the bioprocessing of food. Some of these are used to make food additives. Candida may degrade meals with a lot of acid, salt, and sugar, as well as develop pellicle on liquid surfaces. Some can make butter and dairy products become sour (Candida lipolytica). So, Candida yeast is involved in the spoilage of foods.

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Q2. The following discipline covers the study of Fungi:

1. Bacteriology
2. Mycology
3. Phycology
4. Virology

ANSWER: B. Mycology

• Explanation: The study of fungus is known as mycology. Fungi produce the bulk of plant illness, hence it’s closely related to plant pathology. In many ecosystems, fungi are the major decomposers of organic material, and hence play an important role in nutrient recycling and the global carbon cycle. They are used in a variety of fields, including medicine and food manufacturing, to break down contaminants and the most durable organic molecules.

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Q3. _____________ occur as sphere-shaped bacteria occur in clusters similar to a bunch of grapes.

1. Salmonella
2. Campylobacter
3. Staphylococci
4. Pseudomonas

ANSWER: C. Staphylococci

• Explanation – Staphy refers to something that resembles a cluster of grapes, while cocci refer to germs with a spherical form. Staphylococci are bacteria that have the appearance of a cluster of grapes. They are facultative anaerobic organisms, meaning that they are aerobic yet can thrive in anaerobic environments.

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Q4. Leuconostoc falls under?

1. Lactic Acid Bacteria
2. Acetic Acid Bacteria
3. Butyric Acid Bacteria
4. Propionic Acid Bacteria

ANSWER: A. Lactic Acid Bacteria

• Explanation: Bacteria that are vital in foods have been arbitrarily grouped into numerous categories based on similarities in some traits for the sake of convenience. Lactic Acid Bacteria are bacteria that create lactic acid in significant amounts from carbohydrates. Species from the genera Lactococcus, Leuconostoc, Pediococcus, Lactobacillus, and Streptococcus thermophilus are mostly represented.

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Q5. Halotolerant Bacteria are able to survive?

4. At low pH (below 4.0)
5. High salt percent more than 10%
6. High sugar percent more than 15%
7. All of the above

ANSWER – B. high salt percent more than 10%

• Explanation – Bacteria that are halotolerant can withstand high salt concentrations (more than 10%). Bacillus, Micrococcus, Staphylococcus, Pediococcus, Vibrio Streptococcus, Clostridium, and Corynebacterium are among the bacteria found. Bacteria that are aciduric can thrive in low pH environments (below 4.0).

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