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6. The enzyme, which hydrolyses the murein is

A. perxoidase
B. tannase
C. lysozyme
D. none of these

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7. Bacterial spoilage is identified by which of the following morphological characteristics?

A. Encapsulation
B. Endospores
C. Cell aggregation
D. All of these

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8. Bacteria are

A. saprophytic
B. symbiotic
C. hyper parasitic
D. all of these

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9. Gram-negative bacteria, responsible for food poisoning, is/are

A. Salmonella
B. Pseudomonas
C. Clostridia
D. None of these

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10. Coliform bacteria on fermentation of carbohydrates yields

A. lactic acid
B. acetic acid
C. formic acid
D. all of these

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