Biology DPP by Ambika Ma’am DPP
Microbes in Human Welfare
1. Which of the following microbe is made up of protein 9. ‘Swiss cheese’ bears large holes due to the production
only? of CO2 by which microbe?
(1) Virus (2) Bacteria (1) Lactobacillus
(3) Viroids (4) Prions (2) Saccharomyces cerevisiae
2. Which of the following microbes can be grown on (3) Propionibacterium sharmanii
nutritive media and form colonies? (4) Aspergillus niger
I. Bacteria II. Fungi 10. Roquefort cheese is ripened by growing a specific
III. Viruses IV. Viroids fungus on it which gives it a particular _________.
(1) I and II (1) Texture (2) Large holes
(2) III and IV (3) Flavour (4) Colour
(3) I, II and III 11. The dough which is used for making idli and dosa is
(4) I, II, III and IV fermented by
3. Respiratory disease are caused by (1) Saccharomyces cerevisiae
(1) Salmonella typhi (2) HIV (2) A bacterium
(3) Mycobacterium (4) Adenoviruses (3) Lactobacillus
4. Organic farming includes (4) Propionibacterium sharmanii
(1) Use of fertilizers and pesticides of biological 12. Which gas is responsible for the puffed-up appearance
origin of dough?
(2) IPM (Integrated Pest Management) (1) CO2 (2) O2
(3) Locally developed pest resistant varieties (3) SO2 (4) NO2
(4) All of the above 13. Which bacterium helps in the production of ‘Swiss
5. Which vitamin is synthesized by LAB? cheese’?
(1) Vitamin B2 (2) Vitamin B6 (1) Propionibacterium sharmanii
(3) Vitamin B5 (4) Vitamin B12 (2) Trichoderma polysporum
6. What is the beneficial role of LAB in our stomach? (3) Saccharomyces cerevisiae
(1) Causes souring of milk by decreasing nutritional (4) Aspergillus niger
quality 14. Which of the following microbe is used for ripening of
(2) Increases the amount of vitamin-D Swiss cheese?
(3) Checks disease causing microbes (1) Penicillium roqueforti
(4) It produces alkali which coagulate and partially (2) Penicillium camemberti
digest the milk proteins (3) Propionibacterium sharmanii
7. Which microbe helps us in the preparation of bread? (4) Streptomyces griseus
(1) Bacteria (2) Yeast 15. Which of the following options contains the end
(3) Fungi (4) Algae products formed during anaerobic respiration in yeast?
8. The traditional drink of south India is made by (1) H2O, CO2 and energy
fermenting sap from _________ tree. (2) H2S, C2H12O6 and energy
(1) Eucalyptus (2) Coconut (3) CO2, C2H5OH and energy
(3) Palm (4) Date (4) H2O and CO2
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, 16. High yield of vitamin B12 (Cyanocobalamin) is obtained 24. Cheese are classified on the basis of
from (1) Flavour (2) Colour
(1) Propionibacterium freudenreichii (3) Texture (4) All of these
(2) P. Sharmanii 25. Curd, cheese and butter are produced with the use of
(3) Pseudomonas denitrificana (1) Yeast (2) Penicillium
(4) All of these (3) Streptococcus (4) None of these
17. The large holes in cheddar cheese are formed due the 26. Lactic acid bacteria convert milk into curd and
amount of CO2 released by a bacterium named. improves its nutritional quality by enhancing vitamin
(1) Leuconostoc mesenteroides (1) A (2) B
(2) Streptococcus (3) C (4) D
(3) Zymomonas mobilis 27. Match the following organisms with the products they
(4) Propionibacterium sharmanii. produce (2019)
18. The most abundant prokaryotes helpful to human in Column-I Column-II
making curd from milk and in the production of A. Lactobacillus i. Cheese
antibiotics are the ones categorized as B. Saccharomyces ii. Curd
(1) Cyanobacteria cerevisiae
(2) Archaebacteria C. Aspergillus niger iii. Citric Acid
(3) Chemosynthetic autotrophs D. Acetobacter aceti iv. Bread
(4) Heterotrophic bacteria v. Acetic Acid
19. The starter or inoculum is added to the fresh milk in Select the correct option.
order to convert milk into curd and improves its (1) A-(ii), B-(iv), C-(v), D-(iii)
nutritional quality by increasing (2) A-(ii), B-(iv), C-(iii), D-(v)
(1) vitamins B12 (2) proteins (3) A-(iii), B-(iv), C-(v), D-(i)
(3) calcium (4) all of these (4) A-(ii), B-(i), C-(iii), D-(v)
20. Swiss cheese is formed by the bacterium 28. Conversion of milk to curd improves its nutritional
(1) Aspergillus niger value by increasing the amount of:
(2) Lactobacillus (1) Vitamin D (2) Vitamin A
(3) Propionibacterium sharmanii (3) Vitamin B12 (4) Vitamin E
(4) Penicillium roqueforti 29. Brewer’s yeast is used for ___A___ of malted cereals
21. Roquefort cheese is formed by ripening with …A… for a and fruit juices to produce ___B___.
particular flavour. Here A refers to (1) A - Distillation; B - CO2
(1) Yeast (2) Fungi (2) A - Distillation; B - organic acid
(3) Bacteria (4) None of these (3) A - Fermentation; B - CO
22. Which of the following food items are produced (4) A - Fermentation; B – Alcohol
through fermentation by the microorganisms? 30. _________ is the alcoholic beverage obtained without
I. Idli II Dosa distillation.
III Toddy IV Cheese (1) Whiskey (2) Brandy
Choose the correct option (3) Wine (4) Rum
(1) I, II and III 31. Identify the correct statements with respect to
(2) I, III and IV antibiotics
(3) II, III and IV (i) Fleming, Chain and Florey were awarded the
(4) All of these Nobel prize in 1947
23. Large hole in Swiss cheese are due to production of (ii) Antibiotics have greatly improved our capacity
large amount of CO2 by a to treat deadly diseases
(1) Bacteria (iii) Penicillin was used to treat American soldiers
(2) Fungi wounded in World War II
(3) Yeast (1) (i) and (ii) (2) (i) and (iii)
(4) Lactobacillus (3) (ii) and (iii) (4) All are correct
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Microbes in Human Welfare
1. Which of the following microbe is made up of protein 9. ‘Swiss cheese’ bears large holes due to the production
only? of CO2 by which microbe?
(1) Virus (2) Bacteria (1) Lactobacillus
(3) Viroids (4) Prions (2) Saccharomyces cerevisiae
2. Which of the following microbes can be grown on (3) Propionibacterium sharmanii
nutritive media and form colonies? (4) Aspergillus niger
I. Bacteria II. Fungi 10. Roquefort cheese is ripened by growing a specific
III. Viruses IV. Viroids fungus on it which gives it a particular _________.
(1) I and II (1) Texture (2) Large holes
(2) III and IV (3) Flavour (4) Colour
(3) I, II and III 11. The dough which is used for making idli and dosa is
(4) I, II, III and IV fermented by
3. Respiratory disease are caused by (1) Saccharomyces cerevisiae
(1) Salmonella typhi (2) HIV (2) A bacterium
(3) Mycobacterium (4) Adenoviruses (3) Lactobacillus
4. Organic farming includes (4) Propionibacterium sharmanii
(1) Use of fertilizers and pesticides of biological 12. Which gas is responsible for the puffed-up appearance
origin of dough?
(2) IPM (Integrated Pest Management) (1) CO2 (2) O2
(3) Locally developed pest resistant varieties (3) SO2 (4) NO2
(4) All of the above 13. Which bacterium helps in the production of ‘Swiss
5. Which vitamin is synthesized by LAB? cheese’?
(1) Vitamin B2 (2) Vitamin B6 (1) Propionibacterium sharmanii
(3) Vitamin B5 (4) Vitamin B12 (2) Trichoderma polysporum
6. What is the beneficial role of LAB in our stomach? (3) Saccharomyces cerevisiae
(1) Causes souring of milk by decreasing nutritional (4) Aspergillus niger
quality 14. Which of the following microbe is used for ripening of
(2) Increases the amount of vitamin-D Swiss cheese?
(3) Checks disease causing microbes (1) Penicillium roqueforti
(4) It produces alkali which coagulate and partially (2) Penicillium camemberti
digest the milk proteins (3) Propionibacterium sharmanii
7. Which microbe helps us in the preparation of bread? (4) Streptomyces griseus
(1) Bacteria (2) Yeast 15. Which of the following options contains the end
(3) Fungi (4) Algae products formed during anaerobic respiration in yeast?
8. The traditional drink of south India is made by (1) H2O, CO2 and energy
fermenting sap from _________ tree. (2) H2S, C2H12O6 and energy
(1) Eucalyptus (2) Coconut (3) CO2, C2H5OH and energy
(3) Palm (4) Date (4) H2O and CO2
1
, 16. High yield of vitamin B12 (Cyanocobalamin) is obtained 24. Cheese are classified on the basis of
from (1) Flavour (2) Colour
(1) Propionibacterium freudenreichii (3) Texture (4) All of these
(2) P. Sharmanii 25. Curd, cheese and butter are produced with the use of
(3) Pseudomonas denitrificana (1) Yeast (2) Penicillium
(4) All of these (3) Streptococcus (4) None of these
17. The large holes in cheddar cheese are formed due the 26. Lactic acid bacteria convert milk into curd and
amount of CO2 released by a bacterium named. improves its nutritional quality by enhancing vitamin
(1) Leuconostoc mesenteroides (1) A (2) B
(2) Streptococcus (3) C (4) D
(3) Zymomonas mobilis 27. Match the following organisms with the products they
(4) Propionibacterium sharmanii. produce (2019)
18. The most abundant prokaryotes helpful to human in Column-I Column-II
making curd from milk and in the production of A. Lactobacillus i. Cheese
antibiotics are the ones categorized as B. Saccharomyces ii. Curd
(1) Cyanobacteria cerevisiae
(2) Archaebacteria C. Aspergillus niger iii. Citric Acid
(3) Chemosynthetic autotrophs D. Acetobacter aceti iv. Bread
(4) Heterotrophic bacteria v. Acetic Acid
19. The starter or inoculum is added to the fresh milk in Select the correct option.
order to convert milk into curd and improves its (1) A-(ii), B-(iv), C-(v), D-(iii)
nutritional quality by increasing (2) A-(ii), B-(iv), C-(iii), D-(v)
(1) vitamins B12 (2) proteins (3) A-(iii), B-(iv), C-(v), D-(i)
(3) calcium (4) all of these (4) A-(ii), B-(i), C-(iii), D-(v)
20. Swiss cheese is formed by the bacterium 28. Conversion of milk to curd improves its nutritional
(1) Aspergillus niger value by increasing the amount of:
(2) Lactobacillus (1) Vitamin D (2) Vitamin A
(3) Propionibacterium sharmanii (3) Vitamin B12 (4) Vitamin E
(4) Penicillium roqueforti 29. Brewer’s yeast is used for ___A___ of malted cereals
21. Roquefort cheese is formed by ripening with …A… for a and fruit juices to produce ___B___.
particular flavour. Here A refers to (1) A - Distillation; B - CO2
(1) Yeast (2) Fungi (2) A - Distillation; B - organic acid
(3) Bacteria (4) None of these (3) A - Fermentation; B - CO
22. Which of the following food items are produced (4) A - Fermentation; B – Alcohol
through fermentation by the microorganisms? 30. _________ is the alcoholic beverage obtained without
I. Idli II Dosa distillation.
III Toddy IV Cheese (1) Whiskey (2) Brandy
Choose the correct option (3) Wine (4) Rum
(1) I, II and III 31. Identify the correct statements with respect to
(2) I, III and IV antibiotics
(3) II, III and IV (i) Fleming, Chain and Florey were awarded the
(4) All of these Nobel prize in 1947
23. Large hole in Swiss cheese are due to production of (ii) Antibiotics have greatly improved our capacity
large amount of CO2 by a to treat deadly diseases
(1) Bacteria (iii) Penicillin was used to treat American soldiers
(2) Fungi wounded in World War II
(3) Yeast (1) (i) and (ii) (2) (i) and (iii)
(4) Lactobacillus (3) (ii) and (iii) (4) All are correct
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