Food Biotechnology MCQs (Quiz 3) Posted on May 22, 2026Author agropublishers 0 1. Escherichia coli is a _______ commonly found in the intestinal tract of humans and animals Bread-making yeast Lactic acid bacterium Filamentous fungus Bacterium 2. Ethanol fermentation mainly converts glucose into ______________________ Acetic acid and water Lactic acid and oxygen Proteins and amino acids Ethanol and carbon dioxide 3. Intrinsic factors affecting food spoilage include ______________________ Temperature Storage atmosphere pH of food Relative humidity 4. The major product formed after cellulase hydrolyzes cellulose is __________ Maltose Glucose Sucrose Fructose 5. Cold plasma technology is used in food processing mainly for ___________ Cooking Drying Fermentation Surface microbial decontamination 6. Which biotechnology technique was used in the Flavr Savr tomato? CRISPR-Cas9 Electrophoresis Antisense RNA technology Hybridoma technology 7. ______________ of the following is highly perishable to microbial degradation Rice Dry beans Milk Wheat flour 8. A food scientist wants to produce lactose-free milk using an enzymatic method. Which enzyme should be selected? Lipase Protease Amylase Lactase 9. Commercial pectin is most commonly extracted from ____________ Animal milk Yogurt Yeast cells Citrus peels and apple pomace 10. Which food biotechnology application commonly uses low-methoxyl pectin? Nitrogen fixation Low-sugar jams and jellies Fuel production Antibiotic synthesis Loading … Question 1 of 10
