Microbes in Household Products: NEET MCQs with Answers

8 free questions on Microbes in Household Products for NEET (UG), starting with previous-year NEET and AIPMT questions. Try each one, then tap Show answer for the answer and a short explanation.

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Question 1

Previous-year question
Conversion of milk to curd improves its nutritional value by increasing the amount of [NEET 2018]
  1. Vitamin A
  2. Vitamin D
  3. Vitamin E
  4. Vitamin B12
Show answer
Answer: (D) Vitamin B12
Explanation: Lactic acid bacteria raise the vitamin B12 content of curd; this is why curd is nutritionally superior to the milk from which it is made.

Question 2

Previous-year question
In cheese manufacture, the microorganisms are important for [AIPMT 1994]
  1. the ripening only
  2. the souring of milk only
  3. the development of resistance to spoilage only
  4. both the souring and the ripening processes
Show answer
Answer: (D) both the souring and the ripening processes
Explanation: Microorganisms play a dual role in cheese making. Lactic acid bacteria sour the milk, acidifying it so that the milk proteins coagulate and form the curd; the curd then undergoes a ripening process in which its characteristic flavour, texture and aroma develop.

Question 3

Previous-year question
During the making of bread, the loaf becomes porous due to the release of CO₂ by the action of [AIPMT 2002]
  1. yeast
  2. bacteria
  3. virus
  4. protozoans
Show answer
Answer: (A) yeast
Explanation: During fermentation, yeast consumes the sugars of the dough and produces carbon dioxide as a by-product. The CO₂ is trapped in the dough, causing it to rise and creating the air pockets that make bread porous.

Question 4

Previous-year question
Dough kept overnight in warm weather becomes soft and spongy because of [AIPMT 2004]
  1. absorption of carbon dioxide from the atmosphere
  2. fermentation
  3. cohesion
  4. osmosis
Show answer
Answer: (B) fermentation
Explanation: Yeast present in the dough ferments the sugars anaerobically and releases carbon dioxide continuously. The trapped gas raises the dough and makes it soft and spongy.

Question 5

Previous-year question
Probiotics are [AIPMT 2007]
  1. cancer-inducing microbes
  2. a new kind of food allergen
  3. live microbial food supplements
  4. safe antibiotics
Show answer
Answer: (C) live microbial food supplements
Explanation: Probiotics are dietary supplements containing potentially beneficial live bacteria or yeast, lactic acid bacteria being the commonest. They help prevent and treat some illnesses by promoting a healthy gut flora and immune system.

Question 6

Previous-year question
The conversion of milk into curd improves its nutritional value by increasing the amount of [NEET 2018]
  1. vitamin-D
  2. vitamin-A
  3. vitamin-B₁₂
  4. vitamin-E
Show answer
Answer: (C) vitamin-B₁₂
Explanation: Lactobacillus produces acids that coagulate and partially digest the milk proteins. A small amount of curd added to fresh milk acts as the starter, and multiplication of these lactic acid bacteria raises the vitamin-B₁₂ content along with a number of organic acids.

Question 7

Previous-year question
Probiotics are [2007]
  1. live microbial food supplements
  2. cancer-inducing microbes
  3. safe antibiotics
  4. a new kind of food allergen
Show answer
Answer: (A) live microbial food supplements
Explanation: Probiotics are preparations of living beneficial bacteria, chiefly Lactobacillus, taken to restore the natural gut flora. They check the growth of harmful organisms, aid digestion and are commonly supplied in curd and fermented milk products.
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Question 8

Previous-year question
Yeast is used in the production of [2012]
  1. bread and beer
  2. citric acid and lactic acid
  3. cheese and butter
  4. lipase and pectinase
Show answer
Answer: (A) bread and beer
Explanation: Saccharomyces cerevisiae ferments sugars to ethanol and carbon dioxide. The carbon dioxide makes bread dough rise and become porous, while in brewing it is the ethanol that is wanted. Citric acid comes from Aspergillus and lactic acid from Lactobacillus.

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