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Bacteria MCQ Questions & Answers

Bacteria MCQs : This section focuses on the "Bacteria". These Multiple Choice Questions (MCQs) should be practiced to improve the Bacteria skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

Gram-positive bacteria, responsible for food poisoning, is/are

A. Mycoplasmas
B. Pseudomonas
C. Clostridia
D. all of these

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Question 2

If a host other than E.coli is to be used, what property of DNA to be inserted is disadvantageous?

A. Circular DNA
B. Linear DNA
C. Replicating DNA
D. Non-replicating DNA

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Question 3

Bacteria are

A. saprophytic
B. symbiotic
C. hyper parasitic
D. All of the above

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Question 4

Which of the following is a gram-positive bacteria?

A. Lactobacillus
B. Staphylococci
C. Streptococci
D. All of the above

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Question 5

Coliform bacteria on fermentation of carbohydrates yields

A. lactic acid
B. acetic acid
C. formic acid
D. All of the above

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Question 6

Which of the following is a gram-positive bacteria?

A. Lactobacillus
B. Staphylococci
C. Streptococci
D. All of these

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Question 7

Which of the following gram-positive bacteria causes pharyngitis (sore throat)?

A. Neisseria
B. Streptococcus
C. Staphylococcus
D. Mycobacterium

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Question 8

Which of the following is/are not a gram-positive bacteria?

A. Streptococci
B. Pseudomonas
C. Mycobacteria
D. None of these

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Question 9

Thermus thermopiles is a

A. gram negative eubacteria
B. gram positive eubacteria
C. gram negative archebacteria
D. gram positive archebacteria

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Question 10

Which of the bacteria are used as hosts?

A. Gram-positive
B. Gram-negative
C. Both gram positive and negative are preferred equally
D. Both can be used but gram positive is preferred

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Question 11

Coliform bacteria leads to _________

A. Off-flavor and smell
B. Gas formation
C. Off-flavor, smell and gas formation
D. Fruity taste

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Question 12

Milk secreted in the udder is virtually sterile.

A. True
B. False

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Question 13

The yoghurt is made from ________

A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. S. cremoris
D. Mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus

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Question 14

Gram-positive Bacillus, Streptococcus and Streptomyces include species that don’t exhibit natural competence.

A. True
B. False

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Question 15

Lactic acid bacteria ferment which of the following forming lactic acid?

A. Sucrose
B. Glucose
C. Lactose
D. Fructose

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Question 16

Gram-positive bacteria, responsible for food poisoning, is/are

A. Mycoplasmas
B. Pseudomonas
C. Clostridia
D. All of the above

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Question 17

Presence of coliform in milk pipelines after pasteurization indicates __________

A. Excessive hygiene
B. Poor sanitation
C. Rusting
D. Coating

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Question 18

The transfer of plasmid from one bacterial cell to another when cargo and conjugal plasmids are used, it is usually is carried out by _____ mating.

A. diparental
B. uniparental
C. triparental
D. multiparental

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Question 19

Transfer of plasmids from one cell to another can also be done conjugation. The plasmid to be transferred known as ______ is often unable to do so by itself and thus it relies on other plasmids known as ______

A. cargo, conjugal
B. conjugal, cargo
C. cargo, helper
D. conjugal, helper

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Question 20

Bacterial spoilage is identified by which of the following morphological characteristics?

A. Encapsulation
B. Endospores
C. Cell aggregation
D. All of the above

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Question 21

The enzyme, which hydrolyses the murein is

A. perxoidase
B. tannase
C. lysozyme
D. None of these

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Question 22

What is pigment or color production by bacteria called?

A. Cytogenesis
B. Phytogenesis
C. Chromogenesis
D. Chemogenesis

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Question 23

Cheese cancer of Swiss and similar cheese is caused by?

A. Oospora Crustacea
B. Oospora caseovorans
C. Oospora aurianticum
D. S. cremoris

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Question 24

Natural transformation can be relieved by the use of protoplasts, in the presence of osmotic buffer and polyethylene glycol. What are protoplasts?

A. Protoplasts are the cells from which cell membrane has been removed
B. Protoplasts are the cells from which cell wall has been removed
C. Protoplasts are the cells from which vacuole has been removed
D. Protoplasts are the cells from which golgi bodies are removed

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Question 25

Gram-negative bacteria, responsible for food poisoning, is/are

A. Salmonella
B. Pseudomonas
C. Clostridia
D. None of these

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Question 26

Basically, there are how many methods for introduction of DNA into the bacterial cells?

A. 1
B. 2
C. 3
D. 4

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Question 27

Bacteria which cause diseases in humans, animals and plants are called __________

A. Anaerobic bacteria
B. Aerobic bacteria
C. Pathogenic bacteria
D. Non pathogenic bacteria

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Question 28

Competence is determined by the excretion into growth medium of _______ & _________ proteins called as competence proteins.

A. cellular & high molecular weight
B. cellular & low molecular weight
C. extracellular & low molecular weight
D. extracellular & high molecular weight

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Question 29

E.coli is a gram negative bacterium.

A. True
B. False

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Question 30

The gram-positive bacteria lack __________ structure/component?

A. outer membrane
B. murein
C. teichoic acid
D. plasma membrane

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Question 31

Gram-negative bacterium is/are

A. Escherichia
B. Clostridia
C. Staphylococci
D. All of these

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Question 32

Which of the following species of Clostridium is responsible for the formation of dark green to black colors in cheese?

A. Clostridium tyrobutyricum
B. Clostridium sporogenes
C. Clostridium herbarum
D. None of the mentioned

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Question 33

An organism containing a gene which doesn’t belong to it and is derived from somewhere else then the organism is said to be ___________

A. transformed
B. transgenic
C. mutant
D. modified

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Question 34

Which of the following gram-negative bacteria is/are not aerobic?

A. Pseudomonas
B. Neisseria
C. Escherichia
D. None of these

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Question 35

Bacteria are

A. saprophytic
B. symbiotic
C. hyper parasitic
D. all of these

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Question 36

Bacterial spoilage is identified by which of the following morphological characteristics?

A. Encapsulation
B. Endospores
C. Cell aggregation
D. All of these

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Question 37

Which of the following is the characteristic of good quality milk?

A. CFU<1000000 per ml
B. CFU>1000000 per ml
C. CFU=1000000 per ml
D. CFU>1500000 per ml

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Question 38

Coliform bacteria on fermentation of carbohydrates yields

A. lactic acid
B. acetic acid
C. formic acid
D. all of these

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Question 39

Choose the incorrect statement for shuttle vectors.

A. These are vector hybrids constructed from E.coli and other plasmids
B. They are having a varied use
C. They can replicate and selected in both the species
D. They are the plasmids which are having naturally broad host range

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Question 40

If a plasmid can’t be transferred from one cell to another, then it is called as ___________

A. non-transmissible
B. non-mobilizable
C. untransferrable
D. immobilized

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Question 41

Which of the following is not a source of infection in milk?

A. Milker and cow
B. Litter
C. Ambient air
D. Heat

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Question 42

Which bacteria is responsible for ripening Emmenthal cheese?

A. Lactobacillus helveticus and Lb. bulgaricus
B. L.acidophilus
C. Bifidobacteria
D. Streptococcus diacetylactis

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Question 43

Which bacteria are also known as “The cheese destroyer”?

A. Propionic acid bacteria
B. Coliform
C. Lactic acid bacteria
D. Butyric acid bacteria

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Question 44

Which among the following is not a bacterial group which occurs in milk?

A. Lactic acid bacteria
B. Coliform bacteria
C. Putrefaction bacteria
D. Carboxylic acid bacteria

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