- 1(current)
Q. No.Which of the following microbes is NOT involved in the preparation of household products?
Choose the correct answer from the options given below:
1. C and D only
2. C and E only
3. A and B only
4. A and C only
| A. | Aspergillus niger |
| B. | Lactobacillus |
| C. | Trichoderma polysporum |
| D. | Saccharomyces cerevisiae |
| E. | Propionibacterium sharmanii |
Choose the correct answer from the options given below:
1. C and D only
2. C and E only
3. A and B only
4. A and C only
Subtopic: Microbes in Household Products |
65%
From NCERT
NEET - 2025
Please attempt this question first.
Hints
Please attempt this question first.
Match the following :
|
(a) |
Lactobacillus |
(i) |
Cheese |
|
(b) |
Saccharomyces cerevisiae |
(ii) |
Curd |
|
(c) |
Aspergillus niger |
(iii) |
Citric Acid |
|
(d) |
Acetobacter aceti |
(iv) |
Bread |
|
(v) |
Acetic acid |
Select the correct option:
| Options: | (a) | (b) | (c) | (d) |
| 1. | (ii) | (i) | (iii) | (v) |
| 2. | (ii) | (iv) | (v) | (iii) |
| 3. | (ii) | (iv) | (iii) | (v) |
| 4. | (iii) | (iv) | (v) | (i) |
Subtopic: Microbes in Household Products |
74%
From NCERT
NEET - 2019
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Hints
Links
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Conversion of milk to curd improves its nutritional value by increasing the amount of?
| 1. | Vitamin D | 2. | Vitamin A |
| 3. | Vitamin B12 | 4. | Vitamin E |
Subtopic: Microbes in Household Products |
96%
From NCERT
NEET - 2018
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Hints
Links
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Which one of the following is a wrong matching of a microbe and its industrial product, while the remaining three are correct?
1. Aspergillus niger – citric acid
2. Yeast – statins
3. Acetobacter aceti – acetic acid
4. Clostridium butylicum – lactic acid
Subtopic: Microbes in Household Products |
79%
From NCERT
AIPMT - 2011
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Hints
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
The dough kept overnight in warm weather becomes soft and spongy because of:
1. Fermentation
2. Cohesion
3. Osmosis
4. Absorption of carbon dioxide from the atmosphere
Subtopic: Microbes in Household Products |
79%
From NCERT
AIPMT - 2004
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Hints
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
During the formation of bread it becomes porous due to the release of CO2 by the action of:
| 1. | Yeast | 2. | Bacteria |
| 3. | Virus | 4. | Protozoans |
Subtopic: Microbes in Household Products |
90%
From NCERT
AIPMT - 2002
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
Hints
To view explanation, please take trial in the course.
NEET 2026 - Target Batch - Vital
- 1(current)
Q. No.
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