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Home/ Education/ Exam/ NEET/ Biology/NEET 2025 MCQ with Answer Explanation : Microbes in Human Walefare.

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On: October 4, 2024 Posted in Biology, Education, Exam, NEET Comments: 0 Views: 169

NEET 2025 MCQ with Answer Explanation : Microbes in Human Walefare.

  1. In cheese production, which enzyme is used for coagulation of milk?
    A. Lactase
    B. Renin
    C. Amylase
    D. Lipase

Answer: B. Renin

Explanation:
Renin, also called rennet, is used in the cheese-making process to coagulate milk, separating it into curds and whey, the first step in cheese production.

  1. The gas produced during the fermentation process in the rumen of cattle is:
    A. Oxygen
    B. Methane
    C. Hydrogen
    D. Carbon dioxide

Answer: B. Methane

Explanation:
Microorganisms in the rumen of cattle produce methane as a byproduct of the fermentation process when they digest cellulose.

  1. Which of the following is used in the production of wine and beer?
    A. Aspergillus
    B. Saccharomyces cerevisiae
    C. Lactobacillus
    D. Pseudomonas

Answer: B. Saccharomyces cerevisiae

Explanation:
Saccharomyces cerevisiae is used in the fermentation process to produce alcohol in wine and beer by converting sugars into ethanol and carbon dioxide.

  1. The biogas plant’s primary microbe for methane production is:
    A. Methanococcus
    B. Azospirillum
    C. Rhizobium
    D. Lactobacillus

Answer: A. Methanococcus

Explanation:
Methanococcus is an archaeon that produces methane during anaerobic digestion of organic waste in biogas plants.

  1. The microorganism responsible for the synthesis of vitamin B2 (Riboflavin) is:
    A. Clostridium
    B. Ashbya gossypii
    C. Aspergillus
    D. Lactobacillus

Answer: B. Ashbya gossypii

Explanation:
Ashbya gossypii is a filamentous fungus used industrially to synthesize vitamin B2 (riboflavin), which is essential for energy metabolism.

  1. The fermentation of cocoa beans for chocolate production is carried out by:
    A. Lactobacillus
    B. Saccharomyces cerevisiae
    C. Aspergillus
    D. Leuconostoc

Answer: A. Lactobacillus

Explanation:
Lactobacillus species help in the fermentation process of cocoa beans, contributing to the development of chocolate’s flavor profile.

  1. Which microorganism is used in the commercial production of butanol?
    A. Saccharomyces cerevisiae
    B. Clostridium acetobutylicum
    C. Lactobacillus bulgaricus
    D. Penicillium notatum

Answer: B. Clostridium acetobutylicum

Explanation:
Clostridium acetobutylicum is used in the fermentation process to produce butanol, an important solvent and potential biofuel.

  1. Rhizobium forms a symbiotic relationship with:
    A. Non-leguminous plants
    B. Leguminous plants
    C. Algae
    D. Ferns

Answer: B. Leguminous plants

Explanation:
Rhizobium bacteria form symbiotic relationships with the roots of leguminous plants, where they fix atmospheric nitrogen into a form the plants can use.

  1. The bacterium used to produce insulin through genetic engineering is:
    A. Escherichia coli
    B. Streptococcus
    C. Bacillus
    D. Clostridium

Answer: A. Escherichia coli

Explanation:
Escherichia coli is genetically modified to produce human insulin, a major breakthrough in biotechnology used for diabetes treatment.

  1. Which of the following microorganisms is used in biological control of plant diseases?
    A. Rhizobium
    B. Trichoderma
    C. Saccharomyces
    D. Lactobacillus

Answer: B. Trichoderma

Explanation:
Trichoderma species are used in biological control as they can outcompete plant pathogens, helping to protect crops from diseases naturally.

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