Q. No.| I. | protozoa | II. | Viruses |
| III. | Viroids | IV. | Prions |
| 1. | Only I, II and III | 2. | Only I, III and IV |
| 3. | Only II, III and IV | 4. | I, II, III and IV |
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The virus shown here is a causative agent of:
 |
|
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Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:
| 1. | A | 2. | B12 |
| 3. | C | 4. | D |
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Lactic Acid Bacteria can check the growth of disease causing:
| 1. | Bacillus clausii | 2. | Helicobacter pylori |
| 3. | Saccharomyces boulardii | 4. | Clostridium butyricum |
| Statement I: | During growth, the LAB produces acids that coagulate and partially digest the milk proteins. |
| Statement II: | The dough, which is used for making foods such as dosa and idli is fermented by fungi. |
2. Only Statement I is correct
3. Only Statement II is correct
4. Both Statement I and Statement II are incorrect
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The rising of dough is due to:
1. Multiplication of yeast
2. Production of CO2
3. Emulsification
4. Hydrolysis of wheat flour starch into sugars
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‘Toddy’, a traditional drink of some parts in southern India, is made by fermenting sap from:
| 1. | Soyabean | 2. | Bamboo shoots |
| 3. | Palms | 4. | Sugarcane |
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Large holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii
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Which of the following alcoholic drinks are produced without distillation?
| 1. | Whiskey and Brandy | 2. | Brandy and Rum |
| 3. | Wine and Beer | 4. | Wine and Brandy |
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