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Biology MCQs with Answers


This is Biology MCQs section with detailed explanations for preparation of screening tests, interviews for government jobs. In this section candidate will learn MCQs on variety of topics from the subject.

  1. 41 Lactic acid bacteria in meats may be responsible for
  2. 42 Which of the cause(s) has/have been suggested for the chill rings in sausage?
  3. 43 Black spot in meat are produced mainly by
    1. Cladosporium

    2. Thamnidium

    3. Mucor

    4. Rhizopus

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  4. 44 Which of the following microorganism spoil poultry in polyethylene bags?
  5. 45 In storage atmospheres of high humidity variety of molds may cause
    1. superficial fungal spoilage

    2. bacterial spoilage

    3. both (a) and (b)

    4. none of these

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  6. 46 Black rots in eggs is most commonly caused by
  7. 47 Green rots in eggs is chiefly caused by
  8. 48 Which of the following microorganisms grow in beef at a temperature of 15°C and above?
    1. Micrococci

    2. Pseudomonas

    3. Both (a) and (b)

    4. Lactobacillus

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  9. 49 Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?
    1. P. expansum

    2. P. asperulum

    3. P. oxalicum

    4. All of these

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  10. 50 Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
    1. Micrococcus

    2. Flavobacterium

    3. both (a) and (b)

    4. Pseudomonas syncyanea

    See Answer

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