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Industrially Useful Microbial Processes MCQ Questions & Answers

Industrially Useful Microbial Processes MCQs : This section focuses on the "Industrially Useful Microbial Processes". These Multiple Choice Questions (MCQs) should be practiced to improve the Industrially Useful Microbial Processes skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

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

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Question 2

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

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Question 3

Cycloserine may be isolated from the cultures of

A. S. orchidaceus
B. S. lavendulae
C. S. garyphalus
D. All of the above

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Question 4

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

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Question 5

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

A. plant pathogens
B. human pathogens
C. plant mutants
D. None of these

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Question 6

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

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Question 7

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 the above

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Question 8

The 95% ethanol is equivalent to

A. 190 proof
B. 110 proof
C. 170 proof
D. 120 proof

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Question 9

Which species from the followings is resistant to methyl tryptophan?

A. Candida utilis
B. E. coli
C. B. subtilis
D. Hansenula anomala

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Question 10

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

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Question 11

Alcohol production from starch and raw sugar utilizes selected strains of

A. Saccharomyces cerevisiae
B. Candida pseudotropicalis
C. Candida utilis
D. None of these

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Question 12

Fungal amylases using stationary culture with wheat bran utilizes

A. A. oryzae
B. A. niger
C. A. flavus
D. S. cerevisiae

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Question 13

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 these

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Question 14

Which of the following organism produces enzyme taka diastase?

A. A. oryzae
B. B. subtilis
C. A. niger
D. S. cerevisiae

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Question 15

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

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Question 16

The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus 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 these

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Question 17

Most productive species among the different vitamin B12 producing Pseudomonads is

A. P. denitrificans
B. P. ovalis
C. P. aureofaciens
D. None of these

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Question 18

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

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Question 19

The sugar concentration of molasses used in fermentation should be

A. 10-18%
B. 20-30%
C. 4-5%
D. 30-38%

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Question 20

Bacitracin, an antibiotic similar to penicillin, is produced by

A. Bacillus polymyxa
B. Streptomyces erythreus
C. Bacillus licheniformis
D. Aspergillus fumigatus

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Question 21

Which of the following Ascomycetes are used for riboflavin production?

A. Eremnothecium ashbyii
B. Ashbya gossypii
C. Candida guilliermondia
D. Both A and B

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Question 22

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

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Question 23

A major organism used in commercial bioleaching for copper recovery is

A. Desulfovibrio desulfuricans
B. Pseudomonas aeruginosa
C. Aspergillus niger
D. Thiobacillus ferrooxidans

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Question 24

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

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Question 25

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 these

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Question 26

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

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Question 27

Chlorotetracycline a broad spectrum antibiotic is produced by

A. Streptomyces aureofaciens
B. Streptomyces rimosus
C. Streptomyces venezuelae
D. Streptomyces erythreus

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Question 28

Cycloserine may be isolated from the cultures of

A. S. orchidaceus
B. S. lavendulae
C. S. garyphalus
D. All of these

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Question 29

β-carotene is also known as

A. vitamin A
B. provitamin A
C. vitamin C
D. vitamin D

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Question 30

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

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Question 31

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

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Question 32

Penicillin G is also known as

A. hydroxy benzyl penicillin
B. phenoxy methyl penicillin
C. benzyl penicillin
D. 2-pentenyl penicillin

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Question 33

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

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Question 34

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

A. citric acid
B. acetone butanol
C. streptomycin
D. ethanol

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Question 35

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

A. Streptomyces griseus
B. Bacillus megaterium
C. Streptomyces olivaceus
D. Streptomyces lactis

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Question 36

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

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Question 37

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

A. Propionibacterium
B. Pseudomonas
C. Acetobacter
D. both (a) and (b)

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Question 38

The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus 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

View Answer

Question 39

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

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Question 40

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

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Question 41

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

A. Penicillin notatum
B. Rhizopus nigrificins
C. Aspergillus niger
D. Lactobacillis delbrueckii

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Question 42

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%

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Question 43

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

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Question 44

The organism used to produce L-glutamic acid is

A. Micrococcus glutamicus
B. Brevibacterium aminogenes
C. Arthrobacter globiformis
D. all of these

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Question 45

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

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Question 46

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

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Question 47

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)

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Question 48

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

A. acidification
B. alcohol treatment
C. autolysis
D. none of these

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Question 49

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

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Question 50

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

A. L-ornithine
B. L-phenylalanine
C. L-glutamine
D. all of these

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Question 51

The submerged fermentation of vinegar utilizes special fermentor designs known as

A. acetator
B. cavitator
C. packed vinegar generator
D. both (a) and (b)

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Question 52

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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Question 53

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

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Question 54

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

View Answer

Question 55

Which of the following Ascomycetes are used for riboflavin production?

A. Eremnothecium ashbyii
B. Ashbya gossypii
C. Candida guilliermondia
D. Both (a) and (b)

View Answer

Question 56

Which of the following is a heterofermentative micro-organism?

A. Leuconostoc mesenteroides
B. Lactobacillus delbrueckii
C. Lactobacillus bulgaricus
D. Lactobacillus pentose

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Question 57

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

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Question 58

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

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Question 59

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

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Question 60

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

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Question 61

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

View Answer