FOOD TECHNOLOGY (09/07/2021)

Q1. Coconut Extract Agar Detects?

A.  Aflatoxin
B. Ochratoxin
C. Penicillin
D. Calcitonin

ANSWER: A.  Aflatoxin

  • Explanation: For The Detection Of Aflatoxin Formation By Aspergillus Spp., An Agar Medium Containing Commercial Coconut Extract And PH Adjusted To 6.9 Was Devised. In This Medium Aflatoxin-Positive, But Not Negative Isolates Showed A Characteristic Blue Or Blue-Green Fluorescence In Agar Surrounding The Colonies When Observed Under UV Light. Coconut Extract Agar Detects Aflatoxin.


Q2. Turbidostat And Chemostat Are?

A. Continuous Culture System
B. Instrument To Enumerate The Microbial Cells
C. Type Of Sterilizer
D. Type Of Fermenter

ANSWER: A. Continuous Culture System

  • Explanation: Chemostat And Turbidostat Are Continuous Culture Systems. Chemostats Are Continuous Culture Systems In Which The Growth Rate Of Microorganisms Is Controlled By A Single Nutrient Or Component Of The Media. Turbidostat Is A Form Of Continuous Culture System In Which The Particular Growth Rate Is Controlled By Internal Culture Reactions.


Q3. During The Dye Reduction Test The Resazurin Is Converted To?

A. Epinephrine
B. Resorufin
C. Restacline
D. None Of The Above

ANSWER- B. Resorufin

  • Explanation– In The Dye Reduction Test, When The Oxidation-Reduction Potential Is Reduced To +0.2 Volts, The Resazurin Dye, Which Is Blue In Colour, Undergoes An Irreversible Transition To A Pink Color Complex Called Resorufin. When The Redox Potential Is Reduced Further To + 0.1 Volts Or Less, The Colour Of The Dye Changes To Colorless (Dihydroresorufin), Which Is A Reversible Reaction.


Q4. DEFT Is Based On?

A. Conductance
B. Direct Microbial Count
C. Turbidity
D. Cellular Activity

ANSWER – B. Direct Microbial Count

  • Explanation– DEFT Is Based On The Direct Microbial Count. Direct Epifluorescent Filter Technique Is A Direct Method Used For Enumeration Of Microbes Based On Binding Properties Of Fluorochrome Acridine Orange. The Method Is Used For Counting Bacteria In Milk Which Uses Membrane Filtration And Epifluorescent Microscopy.


Q5. Rind Rot Is Observed In?

A. Raw Milk
B. Cheese
C. Evaporated Milk
D. Butter

ANSWER – B. Cheese

  • Explanation  – Rind Rot In Cheese Is Caused By Mites Or Mold. Moisture Accumulation On The Surface Of Hard Cheeses Permits Rind Rot Due To Yeasts, Molds, And Proteolytic Bacteria Growth, Sometimes Accompanied By Discoloration. It Is The Presence Of Soft, Discolored Areas On The Rind That Have Rotted Or Degraded.


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