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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

β-carotene is also known as

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

View Answer

Question 2

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%

View Answer

Question 3

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 4

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

Question 5

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 6

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 7

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

View Answer

Question 8

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

View Answer

Question 9

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 10

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 11

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 12

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 13

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 14

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 15

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 16

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 17

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

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

View Answer

Question 18

A major organism used in commercial bioleaching for copper recovery is

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

View Answer

Question 19

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 20

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

View Answer

Question 21

Which of the following is a heterofermentative micro-organism?

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

View Answer

Question 22

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 23

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 24

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 25

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 26

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 27

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

View Answer

Question 28

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 29

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

View Answer

Question 30

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 31

The 95% ethanol is equivalent to

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

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Question 32

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 33

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 34

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 35

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 36

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 37

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

View Answer

Question 38

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 39

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 40

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 41

Bacitracin, an antibiotic similar to penicillin, is produced by

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

View Answer

Question 42

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

View Answer

Question 43

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

View Answer

Question 44

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

View Answer

Question 45

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 46

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 47

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 48

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 49

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 50

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

View Answer

Question 51

Cycloserine may be isolated from the cultures of

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

View Answer

Question 52

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 53

Most productive species among the different vitamin B12 producing Pseudomonads is

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

View Answer

Question 54

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 55

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

View Answer

Question 56

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

View Answer

Question 57

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 58

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 59

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

View Answer

Question 60

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 61

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

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

View Answer