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MCQs

Total Questions : 116 | Page 12 of 12 pages
Question 111. . 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 112. . 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 113. . 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
Question 114. . 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 115. . 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 116. . 
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

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