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
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
Question 3
Cycloserine may be isolated from the cultures of
A. S. orchidaceus
B. S. lavendulae
C. S. garyphalus
D. All of the above
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
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
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
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
Question 8
The 95% ethanol is equivalent to
A. 190 proof
B. 110 proof
C. 170 proof
D. 120 proof
Question 9
Which species from the followings is resistant to methyl tryptophan?
A. Candida utilis
B. E. coli
C. B. subtilis
D. Hansenula anomala
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
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
Question 12
Fungal amylases using stationary culture with wheat bran utilizes
A. A. oryzae
B. A. niger
C. A. flavus
D. S. cerevisiae
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
Question 14
Which of the following organism produces enzyme taka diastase?
A. A. oryzae
B. B. subtilis
C. A. niger
D. S. cerevisiae
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
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
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
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
Question 19
The sugar concentration of molasses used in fermentation should be
A. 10-18%
B. 20-30%
C. 4-5%
D. 30-38%
Question 20
Bacitracin, an antibiotic similar to penicillin, is produced by
A. Bacillus polymyxa
B. Streptomyces erythreus
C. Bacillus licheniformis
D. Aspergillus fumigatus
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
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
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
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
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
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
Question 27
Chlorotetracycline a broad spectrum antibiotic is produced by
A. Streptomyces aureofaciens
B. Streptomyces rimosus
C. Streptomyces venezuelae
D. Streptomyces erythreus
Question 28
Cycloserine may be isolated from the cultures of
A. S. orchidaceus
B. S. lavendulae
C. S. garyphalus
D. All of these
Question 29
β-carotene is also known as
A. vitamin A
B. provitamin A
C. vitamin C
D. vitamin D
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
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
Question 32
Penicillin G is also known as
A. hydroxy benzyl penicillin
B. phenoxy methyl penicillin
C. benzyl penicillin
D. 2-pentenyl penicillin
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
Question 34
Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp.
A. citric acid
B. acetone butanol
C. streptomycin
D. ethanol
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
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
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)
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
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
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
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
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%
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
Question 44
The organism used to produce L-glutamic acid is
A. Micrococcus glutamicus
B. Brevibacterium aminogenes
C. Arthrobacter globiformis
D. all of these
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
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
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)
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
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
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
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)
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
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
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
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)
Question 56
Which of the following is a heterofermentative micro-organism?
A. Leuconostoc mesenteroides
B. Lactobacillus delbrueckii
C. Lactobacillus bulgaricus
D. Lactobacillus pentose
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
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
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
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
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