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
Which of the following is/are not a gram-positive bacteria?
A. Streptococci
B. Pseudomonas
C. Mycobacteria
D. None of these
Question 2
Gram-positive bacteria, responsible for food poisoning, is/are
A. Mycoplasmas
B. Pseudomonas
C. Clostridia
D. All of the above
Question 3
The gram-positive bacteria lack __________ structure/component?
A. outer membrane
B. murein
C. teichoic acid
D. plasma membrane
Question 4
Which of the following gram-positive bacteria causes pharyngitis (sore throat)?
A. Neisseria
B. Streptococcus
C. Staphylococcus
D. Mycobacterium
Question 5
Which of the following gram-negative bacteria is/are not aerobic?
A. Pseudomonas
B. Neisseria
C. Escherichia
D. None of these
Question 6
The enzyme, which hydrolyses the murein is
A. perxoidase
B. tannase
C. lysozyme
D. None of these
Question 7
Bacterial spoilage is identified by which of the following morphological characteristics?
A. Encapsulation
B. Endospores
C. Cell aggregation
D. All of the above
Question 8
Bacteria are
A. saprophytic
B. symbiotic
C. hyper parasitic
D. All of the above
Question 9
Gram-negative bacteria, responsible for food poisoning, is/are
A. Salmonella
B. Pseudomonas
C. Clostridia
D. None of these
Question 10
Coliform bacteria on fermentation of carbohydrates yields
A. lactic acid
B. acetic acid
C. formic acid
D. All of the above
Question 11
Gram-negative bacterium is/are
A. Escherichia
B. Clostridia
C. Staphylococci
D. All of these
Question 12
Thermus thermopiles is a
A. gram negative eubacteria
B. gram positive eubacteria
C. gram negative archebacteria
D. gram positive archebacteria
Question 13
Which of the following is a gram-positive bacteria?
A. Lactobacillus
B. Staphylococci
C. Streptococci
D. All of the above
Question 14
Bacteria are
A. saprophytic
B. symbiotic
C. hyper parasitic
D. all of these
Question 15
Bacterial spoilage is identified by which of the following morphological characteristics?
A. Encapsulation
B. Endospores
C. Cell aggregation
D. All of these
Question 16
Coliform bacteria on fermentation of carbohydrates yields
A. lactic acid
B. acetic acid
C. formic acid
D. all of these
Question 17
Gram-positive bacteria, responsible for food poisoning, is/are
A. Mycoplasmas
B. Pseudomonas
C. Clostridia
D. all of these
Question 18
Which of the following is a gram-positive bacteria?
A. Lactobacillus
B. Staphylococci
C. Streptococci
D. All of these
Question 19
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
Question 20
Basically, there are how many methods for introduction of DNA into the bacterial cells?
A. 1
B. 2
C. 3
D. 4
Question 21
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
Question 22
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
Question 23
E.coli is a gram negative bacterium.
A. True
B. False
Question 24
Gram-positive Bacillus, Streptococcus and Streptomyces include species that don’t exhibit natural competence.
A. True
B. False
Question 25
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
Question 26
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
Question 27
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
Question 28
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
Question 29
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
Question 30
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
Question 31
Bacteria which cause diseases in humans, animals and plants are called __________
A. Anaerobic bacteria
B. Aerobic bacteria
C. Pathogenic bacteria
D. Non pathogenic bacteria
Question 32
Cheese cancer of Swiss and similar cheese is caused by?
A. Oospora Crustacea
B. Oospora caseovorans
C. Oospora aurianticum
D. S. cremoris
Question 33
Coliform bacteria leads to _________
A. Off-flavor and smell
B. Gas formation
C. Off-flavor, smell and gas formation
D. Fruity taste
Question 34
Lactic acid bacteria ferment which of the following forming lactic acid?
A. Sucrose
B. Glucose
C. Lactose
D. Fructose
Question 35
Milk secreted in the udder is virtually sterile.
A. True
B. False
Question 36
Presence of coliform in milk pipelines after pasteurization indicates __________
A. Excessive hygiene
B. Poor sanitation
C. Rusting
D. Coating
Question 37
The yoghurt is made from ________
A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. S. cremoris
D. Mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus
Question 38
What is pigment or color production by bacteria called?
A. Cytogenesis
B. Phytogenesis
C. Chromogenesis
D. Chemogenesis
Question 39
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
Question 40
Which bacteria are also known as “The cheese destroyer”?
A. Propionic acid bacteria
B. Coliform
C. Lactic acid bacteria
D. Butyric acid bacteria
Question 41
Which bacteria is responsible for ripening Emmenthal cheese?
A. Lactobacillus helveticus and Lb. bulgaricus
B. L.acidophilus
C. Bifidobacteria
D. Streptococcus diacetylactis
Question 42
Which of the following is not a source of infection in milk?
A. Milker and cow
B. Litter
C. Ambient air
D. Heat
Question 43
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
Question 44
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