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Total Questions : 116 | Page 4 of 12 pages
Question 31. Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp.
  1.    citric acid
  2.    ethanol
  3.    acetone butanol
  4.    streptomycin
 Discuss Question
Answer: Option C. -> acetone butanol
Question 32. Which of the following micro organism utilizes lactose as a carbon source in production of lactic acid from whey media?
  1.    Leuconostoc mesenteroides
  2.    Lactobacillus bulgaricus
  3.    Lactobacillus delbrueckii
  4.    Lactobacillus pentosus
 Discuss Question
Answer: Option B. -> Lactobacillus bulgaricus
Question 33. The organism which utilizes the pentose of sulphite waste liquor for lactic acid production is
  1.    Lactobacillus pentosus
  2.    Lactobacillus casei
  3.    Lactobacillus bulgaricus
  4.    Streptococcus lactis
 Discuss Question
Answer: Option A. -> Lactobacillus pentosus
Question 34. The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as
  1.    Orleans process
  2.    both (a) and (b)
  3.    packed generator
  4.    trickle method
 Discuss Question
Answer: Option B. -> both (a) and (b)
Question 35. Rickes et al. recovered active crystalline vitamin B12 from the culture of
  1.    Streptomyces lactis
  2.    Streptomyces olivaceus
  3.    Streptomyces griseus
  4.    Bacillus megaterium
 Discuss Question
Answer: Option C. -> Streptomyces griseus
Question 36. Chlorotetracycline a broad spectrum antibiotic is produced by
  1.    Streptomyces rimosus
  2.    Streptomyces erythreus
  3.    Streptomyces venezuelae
  4.    Streptomyces aureofaciens
 Discuss Question
Answer: Option D. -> Streptomyces aureofaciens
Question 37. The production of acetic acid from ethanol is an
  1.    anaerobic process
  2.    aerobic process
  3.    None of these
  4.    a combination of both
 Discuss Question
Answer: Option B. -> aerobic process
Question 38. Which of the following agents involve biosensors linking with electronic circuit?
  1.    Microorganisms
  2.    Either microorganisms or microbially derived enzymes
  3.    Neither microorganisms nor microbially derived enzymes
  4.    Microbially derived enzymes
 Discuss Question
Answer: Option D. -> Microbially derived enzymes
Question 39. Vinegar is a fermentation derived food product containing not less than
  1.    15% acetic acid
  2.    6% acetic acid
  3.    25% acetic acid
  4.    4% acetic acid
 Discuss Question
Answer: Option D. -> 4% acetic acid
Question 40. β-carotene is also known as
  1.    vitamin D
  2.    vitamin C
  3.    vitamin A
  4.    provitamin A
 Discuss Question
Answer: Option D. -> provitamin A

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