Industrially Useful Microbial Processes

Q1: Bacitracin, an antibiotic similar to penicillin, is produced by

A Bacillus polymyxa

B Streptomyces erythreus

C Bacillus licheniformis

D Aspergillus fumigatus

Q2: Which of the following are true for the heterofermentative microorganism producing lactic acid?

A Only trace amounts of end products other than lactic acid

B Some lactic acid with carbon dioxide, ethyl alcohol, acetic acid and trace amount of few other products

C They are used for commercial lactic acid production

D None of the above

Q3: The first penicillin isolated by Alexander Fleming, penicillin F is also called

A 2-Pentenyl Penicillin

B n-heptyl penicillin

C phenoxymethyl penicillin

D benzyl penicillin

Q4: Species of the genus Streptomyces are known for

A the production of antibiotics

B the production of beer

C the production of cheese

D nitrification

Q5: The enzyme which converts optically active isomers of lactic acid to the optically inactive racemic mixture is

A isomerase

B racemase

C dehydrogenase

D invertase

Q6: Rickes et al. recovered active crystalline vitamin B12 from the culture of

A Streptomyces griseus

B Bacillus megaterium

C Streptomyces olivaceus

D Streptomyces lactis

Q7: Fungal amylases using stationary culture with wheat bran utilizes

A A. oryzae

B A. niger

C A. flavus

D S. cerevisiae

Q8: Protease, which is used for flavouring of sake and haze removal in sake is produced by

A A. oryzae

B A. flavus

C B. cereus

D A. niger

Q9: It is mandatory that cultures and fermentation residues be sterilized before discard in case ofEremothecium ashbyii and Ashbya gossypii because they are

A plant pathogens

B human pathogens

C plant mutants

D none of these

Q10: Penicillin G is also known as

A hydroxy benzyl penicillin

B phenoxy methyl penicillin

C benzyl penicillin

D 2-pentenyl penicillin

Q11: Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp.

A citric acid

B acetone butanol

C streptomycin

D ethanol

Q12: Which of the following is not an industrial product made by the fungus Aspergillus niger?

A Galactosidase

B Citric acid

C Gluconic acid

D Lysine

Q13: Which of the following microorganism produces only L(+) - lactic acid without further racemization ?

A Leuconostoc mesenteroides

B Lactobacillus delbrueckii

C Rhizopus oryzae

D Lactobacillus bulgaricus

Q14: Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from

A A. niger

B A.flavus

C A. oryzae

D S. cerevisiae

Q15: The organism used to produce L-glutamic acid is

A Micrococcus glutamicus

B Brevibacterium aminogenes

C Arthrobacter globiformis

D all of these

Q16: Alcohol production from starch and raw sugar utilizes selected strains of

A Saccharomyces cerevisiae

B Candida pseudotropicalis

C Candida utilis

D none of these

Q17: Which of the following is known for greater stability of the riboflavin producing capacity?

A Eremothecium ashbyii

B Ashbya gossypii

C Candida flareri

D None of these

Q18: The commonly used media for submerged bacterial fermentation at commercial scale is

A beet molasses

B liver extract

C germinated seed

D none of these

Q19: Cycloserine may be isolated from the cultures of

A S. orchidaceus

B S. lavendulae

C S. garyphalus

D All of these

Q20: Which of the following organism produces enzyme taka diastase?

A A. oryzae

B B. subtilis

C A. niger

D S. cerevisiae

Q21: A major organism used in commercial bioleaching for copper recovery is

A Desulfovibrio desulfuricans

B Pseudomonas aeruginosa

C Aspergillus niger

D Thiobacillus ferrooxidans

Q22: Most productive species among the different vitamin B12 producing Pseudomonads is

A P. denitrificans

B P. ovalis

C P. aureofaciens

D none of these

Q23: The Candida species require fermentation equipment lined with plastic because they are extremely sensitive to

A traces of cobalt

B traces of nickel

C traces of iron

D none of these

Q24: Which of the following is a heterofermentative micro-organism?

A Leuconostoc mesenteroides

B Lactobacillus delbrueckii

C Lactobacillus bulgaricus

D Lactobacillus pentose

Q25: β-carotene is also known as

A vitamin A

B provitamin A

C vitamin C

D vitamin D

Q26: The strain C. glutamicum can be used for the production of

A L-ornithine

B L-phenylalanine

C L-glutamine

D all of these

Q27: Which of the following organism is utilized for the production of D-L-alanine?

A Microbacterium ammoniaphilum

B Brevibacterium flavum

C Arthrobacter paraffineus

D C. glutamicum

Q28: The submerged fermentation of vinegar utilizes special fermentor designs known as

A acetator

B cavitator

C packed vinegar generator

D both (a) and (b)

Q29: Which of the following was the first amino acid to be produced commercially?

A L-glutamic acid

B L-lysine

C L-cystine

D L-methionine

Q30: The aerated submerged bacterial fermentation to produce vitamin B12 employs strains of

A Propionibacterium

B Pseudomonas

C Acetobacter

D both (a) and (b)

Q31: The organism which utilizes the pentose of sulphite waste liquor for lactic acid production is

A Streptococcus lactis

B Lactobacillus bulgaricus

C Lactobacillus casei

D Lactobacillus pentosus

Q32: Which species from the followings is resistant to methyl tryptophan?

A Candida utilis

B E. coli

C B. subtilis

D Hansenula anomala

Q33: Why high concentration of sugars are not employed in the fermentation medium?

A Calcium lactate is not produced

B Calcium lactate crystallizes from the medium and slows down the process of fermentation

C High sugar concentration itself crystallizes

D None of the above

Q34: A major organic acid produced by a microbial process used in foods is

A sulfuric acid

B citric acid

C oxalic acid

D uric acid

Q35: The production of acetic acid from ethanol is an

A anaerobic process

B aerobic process

C a combination of both

D none of the above

Q36: The species of Acetobacter which produces cellulosic strands to hold the cells in lime layer is

A Acetobacter curvum

B Accetobacter orleanense

C Acetobacter xylinum

D Acetobacter schuetzenbachii

Q37: The maximum concentration of ethanol that is achieved by successive distillation of fermentation broth in continuous stills is

A 60%

B 95%

C 70%

D 99%

Q38: Which of the following micro organism utilizes lactose as a carbon source in production of lactic acid from whey media?

A Lactobacillus bulgaricus

B Lactobacillus delbrueckii

C Lactobacillus pentosus

D Leuconostoc mesenteroides

Q39: Which of the following when used in proper concentration stimulates the Ascomycetes fermentation of vitamin B12 and can be used to counteract toxicity of iron in Candida species?

A Co

B Ni

C Zn

D Ca

Q40: The sugar concentration of molasses used in fermentation should be

A 10-18%

B 20-30%

C 4-5%

D 30-38%

Q41: Pectinase, an enzyme used for increasing yield and for clarifying juice is obtained by

A A. oryzae

B A. niger

C A.flavus

D all of these

Q42: The organism B. brevis can be used commercially for the production of

A gramicidin A

B tyrothricin(bacitracin tyrocidin complex)

C tyrocidin

D all of the above

Q43: B. flavum strain can be used for the production of

A L-Threonine

B L-Proline

C L-Isoleucine and L-Histidine

D All of the above

Q44: The biotin level in obtaining L-gluatmic acid by fermentation usingMicrococcus glutamicus is critical because

A too low level prevents growths, hence L-glutamic acid production

B too high level prevents L-glutamic acid production

C both (a) and (b)

D none of the above

Q45: The major organism used in the microbial production of citric acid is

A Penicillin notatum

B Rhizopus nigrificins

C Aspergillus niger

D Lactobacillis delbrueckii

Q46: The recovery of vitamin from fermentation broth is carried out prior to

A acidification

B alcohol treatment

C autolysis

D none of these

Q47: The 95% ethanol is equivalent to

A 190 proof

B 110 proof

C 170 proof

D 120 proof

Q48: Which of the following substance is employed to neutralize the lactic acid as it is produced (because lactic acid bacteria do not tolerate high concentrations of acid?

A CaCO3

B (NH4)2 HPO4

C MgSO4

D Na2SO4

Q49: The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as

A packed generator

B trickle method

C Orleans process

D both (a) and (b)

Q50: During fermentation, pyruvic acid is converted into organic products such as

A glucose and fructose

B starch and cellulose

C ethyl alcohol and lactic acid

D citric acid and isocitric acid

Q51: Chlorotetracycline a broad spectrum antibiotic is produced by

A Streptomyces aureofaciens

B Streptomyces rimosus

C Streptomyces venezuelae

D Streptomyces erythreus

Q52: The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over

A 20 mm diameter zone using the cylinder plate method of assay

B 24 mm diameter zone using the cylinder plate method of assay

C 200 mm diameter zone using the cylinder plate method of assay

D None of the above

Q53: Which of the following agents involve biosensors linking with electronic circuit?

A Microorganisms

B Microbially derived enzymes

C Either microorganisms or microbially derived enzymes

D Neither microorganisms nor microbially derived enzymes

Q54: Which of the following Ascomycetes are used for riboflavin production?

A Eremnothecium ashbyii

B Ashbya gossypii

C Candida guilliermondia

D Both (a) and (b)

Q55: Vinegar is a fermentation derived food product containing not less than

A 4% acetic acid

B 15% acetic acid

C 25% acetic acid

D 6% acetic acid


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