1. The most important organism involved in the manufacture of Koji is

A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis

2. The most commonly used medium for the build-up of cultures and the production of baker’s yeast consists of

A. molasses and minerals
B. molasses, minerals and salts
C. molasses
D. molasses, lactose

3. The manufacture of baker’s yeast involve

A. S. cerevisiae
B. S. thermophilous
C. Bacillus subtilis
D. none of these

4. Which of the following organism is found at the initial stages in the batter of Idli?

A. Leuconostoc mesenteries
B. Aspergillus niger
C. Bacillus natio
D. None of these

5. Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds?

A. Aspergillus
B. Penicillium
C. Fusarium
D. All of these