Industrial Microbiology MCQ 002

11. In alchoholic fermentation, CO2 is evolved during
a. Decarboxylatin of pyruvic acid
b. Formation of acetaldehyde
c. Oxidation of acetaldehyde
d. Both a and b
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12. In the industrial production of streptomycin, the secondary metabolite or byproducts is
a. Vitamin – B12
b. Vitamin – C
c. Vitamin – B6
d. Ethanol
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13. Tobacco and tea leaves are fermented to give flavour and taste. This type of fermentation is nown as
a. Alcohol fermentation
b. Curing
c. Degradation
d. Lactic acid fermentation
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14. Vinegar fermentation involves
a. Yeasts only
b. Yeasts with lactic bacteria
c. Yeasts with acetic acid bacteria
d. Yeasts with butric acid bacteria
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15. Carcinoma refers to
a. Malignant tumours of the connective tissue
b. Malignant tumors of the skin or mucous membrane
c. Malignant tumours of the colon
d. Malignant tumors of the connective tissue
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16. By-product of acetone-butanol fermentation include
a. Riboflavin
b. Penicillin
c. Isopropanol
d. All of these
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17. Transgenic animals are for improvement of the quality of
a. Milk
b. Meat
c. Eggs
d. All of the above
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18. Thermo resistant bacteria are important in the preservation of foods by
a. Freezing
b. Canning
c. Chemicals
d. Irradiation
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19. The fungus used in the industrial production of citric acid:
a. Rhizopus Oryzac
b. Fusarium moniliformae
c. Rhizopus nigricans
d. Aspergillus nigricans
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20. Penicilin is commercially produced by
a. P.notatum
b. P.chrysogenum
c. P.citrinum
d. P.roquefortii
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