6. The enzyme, which hydrolyses the murein is

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

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

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

8. Bacteria are

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

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

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

10. Coliform bacteria on fermentation of carbohydrates yields

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