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MCQs

Total Questions : 116 | Page 11 of 12 pages
Question 101. . The commonly used media for submerged bacterial fermentation at commercial scale is
  1.    beet molasses
  2.    liver extract
  3.    germinated seed
  4.    none of these
 Discuss Question
Answer: Option A. -> beet molasses
Question 102. . Species of the genus Streptomyces are known for
  1.    the production of antibiotics
  2.    the production of beer
  3.    the production of cheese
  4.    nitrification
 Discuss Question
Answer: Option A. -> the production of antibiotics
Question 103. . Which of the following microorganism produces only L(+) - lactic acid without further racemization ?
  1.    Leuconostoc mesenteroides
  2.    Lactobacillus delbrueckii
  3.    Rhizopus oryzae
  4.    Lactobacillus bulgaricus
 Discuss Question
Answer: Option C. -> Rhizopus oryzae
Question 104. . The recovery of vitamin from fermentation broth is carried out prior to
  1.    acidification
  2.    alcohol treatment
  3.    autolysis
  4.    none of these
 Discuss Question
Answer: Option C. -> autolysis
Question 105. . Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from
  1.    A. niger
  2.    A.flavus
  3.    A. oryzae
  4.    S. cerevisiae
 Discuss Question
Answer: Option A. -> A. niger
Question 106. . Protease, which is used for flavouring of sake and haze removal in sake is produced by
  1.    A. oryzae
  2.    A. flavus
  3.    B. cereus
  4.    A. niger
 Discuss Question
Answer: Option A. -> A. oryzae
Question 107. . 
Penicillin G is also known as
  1.    hydroxy benzyl penicillin
  2.    phenoxy methyl penicillin
  3.    benzyl penicillin
  4.    2-pentenyl penicillin
 Discuss Question
Answer: Option C. -> benzyl penicillin
Question 108. . The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over
  1.    20 mm diameter zone using the cylinder plate method of assay
  2.    24 mm diameter zone using the cylinder plate method of assay
  3.    200 mm diameter zone using the cylinder plate method of assay
  4.    None of the above
 Discuss Question
Answer: Option B. -> 24 mm diameter zone using the cylinder plate method of assay
Question 109. . A major organic acid produced by a microbial process used in foods is
  1.    sulfuric acid
  2.    citric acid
  3.    oxalic acid
  4.    uric acid
 Discuss Question
Answer: Option B. -> citric acid
Question 110. . The organism B. brevis can be used commercially for the production of
  1.    gramicidin A
  2.    tyrothricin(bacitracin tyrocidin complex)
  3.    tyrocidin
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above

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