Multiple Choice Questions on Food Microbiology || Food Technology MCQ

1.  Thermal destruction of microorganisms follows the kinetics of

A) Zero order

B) First order

C) Second order

D) Fractional order

2. Which one of the following micro-organism is used in the preparation of bread?

A) Candida utilis

B) Aspergillus niger

C) Saccharomyces cerevisiae

D) Saccharomyces cevarum


3. Which one of the microorganisms given below is not responsible for ropy or stingy fermentation of milk?

A) Alcaligenes viscolactis

B) Enterobacter aerogenes

C) Streptococcus cremoris

D) Streptococcus lactis

4.Which of the following is a Gram Positive bacterium?
A) Listeria monocytogenes

B) Proteus vulagaris

C) Salmonella typhi

D) Shigella dysenteriae

5. Nisin A produced by

A) Apergillus niger

B) Acetobacter aceti

C) Lactobacillus lactis

D) Clostridium perfringens

6. Which of the following bacteria will stain purple color after Gram staining?

A) Bacillus subtilis

B) E coli

C) Yersinia pestis

D) Pseudomonas aeruginosa

7. The incorrect pair of food borne illness and its causative microorganism is

A) brucellosis – Brucella sp

B) Peptic ulcers – Bacillus subtitles

C) Bubonic plague – Yersinia pestis

D) Q fever – Coxiella burnetti

8. In dye reduction test estimation of viable microorganisms, the most commonly used dyes are methylene blue, triphenyltetrazolium chloride and -----

A) malachite green

B) amaranth

C) tetrazine

D) resazurin

9. The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at the outer surface, is caused by

A) Pseudomonas spp

B) Aspergillus spp

C) Bacillus spp

D) Candida spp

10. The steps followed in Gram’s staining of micro organisms are:

P. Washing with neutral organic solvent

Q. counter staining with a contrast dye

R. staining with basic dye

S. fixing the color with a suitable mordant

Identify the correct sequence.

A) Q-> S -> R-> P

B) Q-> P -> S-> R

C) R-> S -> P-> Q

D) P-> Q -> R-> S

11. Ripening of cheddar cheese is done using: 

 A) Aspergillus niger 

B) Mucor miehei 

C) Lactobacillus lactis 

D) Bacillus amyloliquefaciens 

12. The chief contaminant in the canning industry is: 

 A) Lactobacillus 

B) Clostridium botulinum 

 C) Bacillus subtilis 

D) Trichoderma polysporum 

13. The enzyme which is used for the removal of glucose or oxygen from foodstuffs in order to enhance their storability: 

 A) Glucose isomerase 

B) Polygalacturonase 

C) Glucose oxidase 

D) Glucoamylase

14. Idli batter fermentation is favoured by 

 A) Lactobacillus cremoris

B) Leuconostoc mesenteroides

C) Streptococcus faecalis

D) both B and C

15. The intenstinal bacteria in infants commonly used as probiotic:

A) Helicobacter

B) Bacillus pumilus

C) Streptococcus thermophilus

D) Bifidobacteria

Learn more: MCQ on Food Technology


1. B) First order

2. C) Saccharomyces cerevisiae

3. D) Streptococcus lactis

4. A) Listeria monocytogenes

5. C) Lactobacillus lactis

6. A) Bacillus subtilis

7. B) Peptic ulcers – Bacillus subtitles

8. D) resazurin

9. A) Pseudomonas spp

10. C) R-> S -> P-> Q

11.D) Bacillus amyloliquefaciens 

12. B) Clostridium botulinum 

.13. C) Glucose oxidase 

14. D) both B and C

15. D) Bifidobacteria

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