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Total Questions : 116 | Page 2 of 12 pages
Question 11. Why high concentration of sugars are not employed in the fermentation medium?
  1.    None of these
  2.    Calcium lactate is not produced
  3.    High sugar concentration itself crystallizes
  4.    Calcium lactate crystallizes from the medium and slows down the process of fermentation
 Discuss Question
Answer: Option D. -> Calcium lactate crystallizes from the medium and slows down the process of fermentation
Question 12. Which of the following is not an industrial product made by the fungus Aspergillus niger?
  1.    Lysine
  2.    Galactosidase
  3.    Citric acid
  4.    Gluconic acid
 Discuss Question
Answer: Option A. -> Lysine
Question 13. Fungal amylases using stationary culture with wheat bran utilizes
  1.    A. oryzae
  2.    A. flavus
  3.    A. niger
  4.    S. cerevisiae
 Discuss Question
Answer: Option A. -> A. oryzae
Question 14. Which of the following organism produces enzyme taka diastase?
  1.    S. cerevisiae
  2.    A. oryzae
  3.    B. subtilis
  4.    A. niger
 Discuss Question
Answer: Option B. -> A. oryzae
Question 15. Alcohol production from starch and raw sugar utilizes selected strains of
  1.    Candida pseudotropicalis
  2.    Candida utilis
  3.    Saccharomyces cerevisiae
  4.    none of these
 Discuss Question
Answer: Option C. -> Saccharomyces cerevisiae
Question 16. The sugar concentration of molasses used in fermentation should be
  1.    10-18%
  2.    20-30%
  3.    4-5%
  4.    30-38%
 Discuss Question
Answer: Option A. -> 10-18%
Question 17. Bacitracin, an antibiotic similar to penicillin, is produced by
  1.    Bacillus polymyxa
  2.    Aspergillus fumigatus
  3.    Streptomyces erythreus
  4.    Bacillus licheniformis
 Discuss Question
Answer: Option D. -> Bacillus licheniformis
Question 18. Most productive species among the different vitamin B12 producing Pseudomonads is
  1.    P. aureofaciens
  2.    none of these
  3.    P. denitrificans
  4.    P. ovalis
 Discuss Question
Answer: Option C. -> P. denitrificans
Question 19. The enzyme which converts optically active isomers of lactic acid to the optically inactive racemic mixture is
  1.    dehydrogenase
  2.    racemase
  3.    invertase
  4.    isomerase
 Discuss Question
Answer: Option B. -> racemase
Question 20. The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus glutamicus is critical because
  1.    too low level prevents growths, hence L-glutamic acid production
  2.    None of these
  3.    both (a) and (b)
  4.    too high level prevents L-glutamic acid production
 Discuss Question
Answer: Option C. -> both (a) and (b)

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