Life Sciences
GATE XL topic:food-microbiology PYQs
Build your understanding with focused practice from past exam papers.
Questions 21–30 of 33. Imported answers require independent review unless marked reviewed.
Question 10
Open questionXL-UNAT1 markNeeds review
The initial population of a bacterial strain increases from 1×10⁴ cells per mL to 1×10⁶ cells per mL in 120 minutes. The generation time for this strain (round off to 2 decimal places) is ______ minutes.
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Open questionXL-UMCQ2 marksNeeds review
Which among the given options correctly explains the nature of the microbial culture represented by lines 1, 2 and 3 in the following figure?
Your answerChoose one option.
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 12
Open questionXL-UMCQ2 marksNeeds review
Match the mold in Column I with its asexual/sexual spore shown in Column II.
Column I: P Aspergillus; Q Geotrichum; R Rhizopus; S Oomyces.
Column II: 1 Arthospore; 2 Oospores; 3 Conidia; 4 Sporangiospores
Your answerChoose one option.
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 15
Open questionXL-UMCQ2 marksNeeds review
Match the following microbial species in Column I with related disease caused by them as shown in Column II.
Column I: P Vibrio sp.; Q Shigella sp.; R E. coli; S Salmonella typhi.
Column II: 1 Gastroenteritis; 2 Typhoid; 3 Cholera; 4 Bacillary dysentery
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 4
Open questionXL-UMCQ1 markNeeds review
Which of the following is a Gram positive bacteria?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 13
Open questionXL-UMCQ2 marksNeeds review
Match the spoilage symptom in Group I with the causative microorganism in Group II
Group I
P. Green rot of eggs
Q. Putrid smell in canned fish
R. Red bread
S. Yellow discoloration of meat
Group II
Micrococus spp.
Serretia marcescens
Pseudomonas fluorescen
Clostridium sporogens
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 14
Open questionXL-UMCQ2 marksNeeds review
Match the fermented product in Group I with the base material in Group II
Group I
P. Sake
Q. Churpi
R. Natto
S. Sauerkraut
Group II
Milk
Cabbage
Rice
Soybean
Your answerChoose one option.
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 19
Open questionXL-UNAT2 marksNeeds review
A microbial sample taken at 10 AM contained 1x10⁵ CFU/mL. The count reached to 1x10¹⁰ CFU/mL at 8 PM of the same day. The growth rate (h⁻¹) of the microorganism would be ______.(up to two decimal points)
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 97
Open questionXL-UMCQ1 markNeeds review
In which of the following products, ‘must’ is used as the substrate for fermentation?
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Open questionXL-UMCQ1 markNeeds review
Identify the foodborne illness which is not caused by bacteria.
Your answerChoose one option.
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