1. The microorganisms added to Swiss cheese to improve flavor and assist eye formation is
- Lactobacillus cremoris
- Lactobacillus bulgaricus
- Streptococcus thermophilus
- Propionibacterium freudenreichii
Answer: Answer: d
2. Moistened sterile crackers support the growth of
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- P. camemberti
- A. niger
- R. stolonifer
- P. chrysogenum
Answer: a
3. Distiller’s yeast is a high-alcohol yielding strain of
- Candida
- Torula
- S. cerivisiae
- Torulopsis
Answer: c
4. Soil stocks are preserved by
- freeze drying
- glycerol stocks
- drying
- heat fixing
Answer: a
5. Dried yeast contains
- 8% moisture
- 5% moisture
- 10% moisture
- 0% moisture
Answer: a
6. Baker’s yeast can also be prepared from
- grain mashes
- waste sulfite liquor
- wood hydrolysate
- all the above
Answer: d
7. Impure mixed cultures are required for the production of
- citric acid
- lactic acid
- vinegar
- alcohol
Answer: c
8. Bacterial cultures have been preserved for months at room temperature on agar slants which contain
- 5% NaCl
- 1% NaCl
- 2% NaCl
- 4% NaCl
Answer: b
9. The activity of a culture is judged by its
- rate of growth
- production of products
- both a and b
- none of the above
Answer: c
10. Deterioration of cultures may result from
- improper handling
- cultivation
- frequent transfer over long periods in an inadequate culture medium
- all the above
Answer: d
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