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NEET-UG Biology

Microbes in household products — practice questions

6 questions in the bank on this idea. Below are 6 of them, exactly as they appear in a test.

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  1. Question 1 · difficulty L1 · recall

    Which bacteria convert milk into curd?

    • A. Baculoviruses
    • B. Methanogens
    • C. Nitrogen-fixing cyanobacteria
    • D. Lactic acid bacteria

  2. Question 2 · difficulty L2 · understanding

    Why does bread dough rise after yeast is added?

    • A. Yeast releases carbon dioxide
    • B. Yeast releases oxygen by photosynthesis
    • C. Methanogens produce nitrogen gas
    • D. Bacteria remove water from the dough until the dough becomes porous

  3. Question 3 · difficulty L3 · understanding

    What is the reason behind production of large holes in 'Swiss Cheese'?

    • A. The production of large amount of CO2\mathrm{CO}_2 by Propionibacterium sharmanii
    • B. The production of large amount of CO2\mathrm{CO}_2 by Clostridium butylicum
    • C. The production of large amount of CO2\mathrm{CO}_2 and H2\mathrm{H}_2 by lactic acid bacteria called Lactobacillus
    • D. The production of large amount of CO2\mathrm{CO}_2 and H2\mathrm{H}_2 by Trichoderma polysporum

  4. Question 4 · difficulty L3 · understanding

    Which of the following microbes is NOT involved in the preparation of household products? A. Aspergillus niger B. Lactobacillus C. Trichoderma polysporum D. Saccharomyces cerevisiae E. Propionibacterium sharmanii Choose the correct answer from the options given below:

    • A. C and D only
    • B. C and E only
    • C. A and B only
    • D. A and C only

  5. Question 5 · difficulty L3 · application

    A traditional batter becomes soft and porous after microbial fermentation. What best explains the texture change?

    • A. All starch is removed from the batter
    • B. Fermentation gases become trapped
    • C. Fermentation eliminates water completely
    • D. Microbes convert the starch-rich batter entirely into insoluble cellulose

  6. Question 6 · difficulty L4 · analysis

    Milk is inoculated with a suitable starter culture and kept warm. Why does curd formation accelerate?

    • A. The starter removes all lactose physically
    • B. Warmth alone chemically converts milk proteins into curd without microbial action
    • C. The starter supplies active lactic acid bacteria
    • D. The bacteria produce methane that solidifies milk

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