Food and Industrial Microbiology

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92. Streptokinase is also termed as

1 point

a. Fibrionolysin

b. Catalase

c. Coagulase

d. Hyaluronidase

Clear selection

145. The 95% ethanol is equivalent to

1 point

a. 190 proof

b. 110 proof

c. 170 proof

d. 120 proof

Clear selection

39. The part that is used for vigorous stirring and agitation of media........... .

1 point

a. Impeller

b. Motor

c. Sparger

d. Spindle

Clear selection

15. The first bacteriological study of canning was made by ?

1 point

a. Russell

b. S.C. Prescott

c. W. Underwood

d. Both b and c

Clear selection

48. ................. is a food infection?

1 point

a. Salmonellosis

b. Botulism

c. Staphylococcal intoxication

d. none of these

Clear selection

153. Which fermentor is commonly used for product recovery?

1 point

a. Aerated stirred tank batch fermentor

b. batch fermentor

c. Uplift aerated fermentor

d. None of the above

Clear selection

3. The penicillin produced in large scale submerged fermentations are *

1 point

a. Penicillin-A

b. Penicillin-D

c. Penicillin-G

d. None of these

139. Bacitracin is produced by

1 point

a. Bacillus polymyxa

b. Streptomyces erythreus

c. Bacillus licheniformis

d. Aspergillus fumigatus

Clear selection

34. .................... is the source of vit A in food supplement?

1 point

a. Rhodotorula gracilis

b. Streptococcus

c. yeast

d. Both a and b

Clear selection

12. keeping quality of food is related with ? *

1 point

a. moisture

b. pH

c. temperature

d. water activity

121. Among these is the property of antifoaming agent used during the fermentation, except?

1 point

a. Be autoclavable

b. Have no effect on taste and odour

c. non toxic to micro-organisms

d. Reduced growth of microorganisms

Clear selection

84. In fermentor the top portion left without broth is called

1 point

a. Shaft

b. Headspace

c. Impeller

d. Sparger

Clear selection

128. DNA Dependant RNA Polymerase in Archaebacteria is ........................... in nature ? *

1 point

a. Complex

b. Simple

c. moderate

d. Both a and b

147. During fermentation, pyruvic acid is converted into organic products such as

1 point

a. glucose and fructose

b. Starch and cellulose

c. Ethyl alcohol and lactic acid

d. Citric and Iso citric acid

Clear selection

88. Thermo resistant bacteria are important in the preservation of foods by

1 point

a. Freezing

b. Canning

c. Chemicals

d. Irradiation

Clear selection

82. Basic principle in industrial microbiology is

1 point

a. Suitable growth conditions

b. Fermentation

c. Providing aseptic conditions

d. All of these

Clear selection

11. Food item act as a good buffering agent? *

1 point

a. fruit juice

b. milk

c. Sauerkraut

d. soft drinks

143. Penicillin F is also called as

1 point

a. 2-Pentenyl Penicillin

b. n-heptyl Penicillin

c. Phenoxy Methyl Penicillin

d. Benzyl Penicillin

Clear selection

51. Flat sour spoilage of acid foods is caused by

1 point

a. B. coagulans

b. B. pepo

c. Both a and b

d. B. stearothermophilus

Clear selection

140. The sugar content of molasses used in fermentation should be

1 point

a. 10-18%

b. 20-30%

c. 4-5%

d. 30-38%

Clear selection

41. Shrivelling in fermented pickles result from the physical effect of *

1 point

a. too strong salt solution

b. too strong sugar solution

c. too strong vinegar solution

d. all of these

85. For thorough mixing of medium and inoculum the part of fermentor useful is

1 point

a. Shaft

b. Headspace

c. Impeller

d. Sparger

Clear selection

55. vacuum packaged meats are spoiled by

1 point

a. B. thermosphacta

b. Lactobacilli

c. Both a and b

d. none of these

Clear selection

66. In chilled shrimp -----------------is chiefly responsible for spoilage

1 point

a. Achromobacter

b. Psuedomonas

c. Micrococcus or Bacillus species

d. molds or yeasts

Clear selection

126. .................... is the construction material used for resisting corrosion in fermentors.

1 point

a. Copper chamber

b. Iron chamber

c. Stainless steel

d. Wooden chamber

Clear selection

33. The best medium used for the production of Penicillin is ? *

1 point

a. Corn steep liquor

b. Nutrient agar

c. Sulphite waste liquor

d. Whey

132. High yielding penicillin are obtained from

1 point

a. NRRL, 1951

b. Q-176

c. Q-179

d. none of the above

Clear selection

24. The Bacteria used as a terminal electron acceptor and form hydrogen sulfide for sulfur compound in food?

1 point

a. Dehalococcus

b. Desulfatomaculum

c. Sulfitobacterium

d. Sulfolobus

Clear selection

144. Pectinase is obtained by

1 point

a. A. oryzae

b. A. niger

c. A. flavus

d. All of the above

Clear selection

40. A chemostat is also known as ?

1 point

a. Bacterial filter

b. Bacteriogen

c. Bacteriogen vessel

d. Bactogen

Clear selection

38. Size of fermentor depends on which one of the parameters?

1 point

a. total capacity

b. total media

c. total volume

d. all of the above

Clear selection

154. Among the following is not a biopesticide resulting never act as biocontrol agent?

1 point

a. Bacillus sp.

b. Klebsiella sp.

c. Proteus sp.

d. Psuedomonas sp.

Clear selection

4. The strain used for the large scale production of penicillin is *

1 point

a. Penicillium chrysogenum

b. P. notatum

c. Streptomyces Aurecus

d. Saccharomyces sp

52. The immediate source of the flat sour bacteria is usually the

1 point

a. Plant equipment

b. Sugar

c. Suagr

d. Soil

Clear selection

68. At higher temperatures, the souring of oysters may be the result of fermentation of sugars by

1 point

a. coliform bacteria

b. Streptococci

c. Lactobacilli or yeasts

d. all of these

Clear selection

27. To Which among the following bacterial genera group Lancefield grouping system has been assigned? *

1 point

a. Lactobacillus

b. Leuconostoc

c. Staphylococcus

d. Streptococcus

49. The Staphylococcal intoxication refers to the presence of

1 point

a. enterotoxin

b. neurotoxin

c. mycotoxin

d. Both b and c

Clear selection

105. In the citric acid production, the pH to be maintained in the fermenter is

1 point

a. 7.0

b. 5.0 to 6.0

c. 8.0 to 9.0

d. 1.0 to 6.0

Clear selection

120. The by-product during streptomycin production is

1 point

a. Vitamin A

b. Proline

c. Vitamin B12

d. None of these

Clear selection

135. Neomycin –B is obtained from

1 point

a. Streptomyces niveus

b. Streptomyces fradiae

c. Streptomyces spheroides

d. Streptomyces griseus

Clear selection

149. B. flavum strain can be used for the production of

1 point

a. L-Threonine

b. L-Proline

c. L-Isoluecine and L-Histidine

d. All of the above

Clear selection

14. Nagler reaction detects ------?

1 point

a. Clostridium botulinum

b. Clostridium perfringens

c. Clostridium tetani

d. Corynebacterium diphtheriae

Clear selection

115. The raw material for citric acid production is

1 point

a. Corn d. None of these

b. Molasses

c. Starch

d. None of these

Clear selection

29. Raw material used for citric acid production is ?

1 point

a. corn

b. molasses

c. starch

d. none of the above

Clear selection

108. In the production of ethanol industrially the yeast used is *

1 point

a. K.pneumoniae

b. Kluyveromyces fragilis

c. S. cerevisiae

d. Both b and c

74. Most spoilage bacteria grow at

1 point

a. acidic pH

b. alkaline pH

c. Neutral pH

d. any of the pH

Clear selection

104. Streptokinase is produced by

1 point

a. Staphylococcus aureus

b. Streptococcus pneumoniae

c. Str. faecalis

d. Str. pyogenes

Clear selection

13. Methods for obtaining immobilized enzymes is .................... *

1 point

a. Adsorption

b. Encapsulation

c. Covalent binding

d. all the above

37. Foam is controlled in fermentation by the application of ?

1 point

a. Biological agent

b. Chemical agent

c. Physical agent

d. all of the above

Clear selection

111. Batch fermentation is also called

1 point

a. Closed system

b. Open system

c. Fed-batch system

d. None of these

Clear selection

56. More spoilage of eggs is caused by

1 point

a. bacteria than moulds

b. molds than bacteria

c. synergistically

d. none of the above

Clear selection

142. ...................... is not an industrial product made by the fungus Aspergillus niger?

1 point

a. Galactosidase

b. Citric acid

c. Gluconic acid

d. Lysine

Clear selection

71. The microbial examination of coliform bacteria in foods preferably use

1 point

a. MacConkey broth

b. Violet red bile agar

c. eosine Methylene blue agar

d. all of these

Clear selection

23. The by-product for acetone-butanol fermentation is ?

1 point

a. Iso propanol

b. Penicillin

c. Riboflavin

d. None of the above

Clear selection

81. Protoplasts can be prepared from

1 point

a. Gram positive bacteria

b. Gram negative bacteria

c. Both a & b

d. none of these

Clear selection

103. Vitamin B12 can be estimated and determined by using organism

1 point

a. Lactobacillus sps

b. Lactobacillus leichmanni

c. Bacillus subtilis

d. E.Coli

Clear selection

59. cheese cancer of swiss is caused by

1 point

a. oospora crustacea

b. oospora caseovorans

c. oospora aurianticum

d. none of these

Clear selection

83. If the microorganisms are allowed to nutrient medium is called

1 point

a. Submerged fermentation

b. Surface fermentation

c. Dual fermentation

d. All of these

Clear selection

151. The hybridoma cells grow selectively in which medium?

1 point

a. Hypoxanthine aminopterinthyminine

b. Polyethylene glycol

c. Hypoxanthing-guaningphosphoribosyl transferase

d. Both b and c

Clear selection

150. Among these ....................... Ascomycetes are used for riboflavin production?

1 point

a. Eremnothecium ashbyii

b. Ashbya gossypii

c. Candida guilliermondia

d. Both a and b

Clear selection

78. Yeast and mould count determination requires *

1 point

a. nutrient agar

b. acidified potato glucose agar

c. MacConke

d. Violet red bile agar

80. Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show

1 point

a. coagulase activity

b. Protease activity

c. catalase activity

d. none of these

Clear selection

107. Citric acid is used as

1 point

a. Flavouring agent in food

b. As an antioxident

c. As preservative

d. All of the above

Clear selection

98. Pyruvate decarboxylase acetaldehyde + CO2 = This reaction is specially observed in

1 point

a. Lactic acid fermentors

b. Ethanol fermentors

c. Algae

d. Plants

Clear selection

62. Black mold rot is caused by

1 point

a. A. flavus

b. A. niger

c. Trichoderma

d. Trichothecium roseum

Clear selection

157. In Industries, the type of the fermentor mostly used is ?

1 point

a. Solid state

b. Submerged

c. Surface

d. None of the above

Clear selection

25. Lactenin and anticoliform factor are the food inhibitors, present in ?

1 point

a. cranberries

b. egg white

c. milk

d. orange juice

Clear selection

160. For production of metabolites, growth of industrial micro organisms occur in ?

1 point

a. Culture vessel

b. Fermentor

c. Reactor

d. None of the above

Clear selection

122. By fusing which among these, a successful hybridoma was produced?

1 point

a. Myeloma cells and plasmids

b. Plasma cells and bacterial cells

c. Plasma cells and Myeloma cells

d. Plasma cells and plasmids

Clear selection

123. Which method of strain improvement allows recombination between multiple parents at each generation?

1 point

a. Genome reshuffling

b. Mutation

c. rDNA technology

d. Southern blotting

Clear selection

57. Bulgarian butter milk is made with the help of

1 point

a. Lactobacillus bulgaricus

b. Streptococcus lactis

c. Streptococcus thermophilus

d. S. cremoris

Clear selection

61. The predominant micro-organisms in frozen food are

1 point

a. bacteria

b. Micrococcus

c. molds and yeasts

d. none of these

Clear selection

54. Molds causing spoilage of eggs include species of

1 point

a. Cladosporium

b. Mucor

c. Thamnidium

d. all of these

Clear selection

96. L. lysine is produced from

1 point

a. Corynebacterium glutamicum

b. Corynebacterium sps.

c. Mycobacterium sps.

d. None of these

Clear selection

9. An illness is considered when caused by---?

1 point

a. Campylobacter

b. Clostridium

c. Eschericia

d. Salmonella

Clear selection

31. .....................distillation is used for obtaining 95% alcohol *

1 point

a. flash

b. Fractional

c. Azeotropic

d. Successive

127. The method used for strain improvement is ?

1 point

a. Genetic recombiantion

b. Protoplast fusion

c. Recombinant DNA technique

d. All of the above

Clear selection

73. Water activity can act as

1 point

a. an intrinsic factor determining the likelihood of microbial proliferation

b. a processing factor

c. an extrinsic factor

d. all of the above

Clear selection

101. The outstanding example of traditional microbial fermentation product is

1 point

a. Vinegar

b. Penicillin

c. Citric acid

d. Tetracyclin

Clear selection

70. Normally, due to the holding of chilled fish

1 point

a. Psuedomonas increase in numbers

b. Achromobacter decrease

c. Flavobacteria increase temporarily and then decrease

d. all of the above

Clear selection

6. which one of the following will minimize deterioration of fats and oils ?

1 point

a. Anticakeing agents

b. Antioxidants

c. Emulsifiers

d. Preservatives

Clear selection

65. The predominant kind of bacteria causing spoilage in fish at chilling temperature is

1 point

a. species of Psuedomonas

b. Micrococcus

c. Bacillus

d. none of these

Clear selection

79. Aerobic Colony Count (ACC), is also known as

1 point

a. Total Viable Count (TVC)

b. Aerobic Plate Count (APC)

c. Standard Plate Count (SPC)

d. all of these

Clear selection

36. The food material which is considered as most likely to be contaminated with mercury?

1 point

a. Beef

b. Poultry

c. Salmon

d. Vegetables

Clear selection

64. Yeast are most likely to grow in frozen fruits during

1 point

a. slow thawing

b. refrigeration

c. ambient temperature

d. none of these

Clear selection

155. The substance that is very necessary for enzyme activity is ?

1 point

a. Coenzyme

b. Enzyme

c. Inducer

d. Polypeptide

Clear selection

93. Vinegar fermentation involves

1 point

a. Yeasts only

b. Yeasts with lactic bacteria

c. Yeasts with acetic acid bacteria

d. Yeasts with butric acid bacteria

Clear selection

136. Amyloglucosidase is produced by

1 point

a. Rhizopus niveus

b. Endomycopsis fibuliger

c. Sclerotina libertina

d. Both a and b

Clear selection

109. Clostridium acetobutylicum is used for the production of

1 point

a. Acetone - Butanol

b. Ethanol

c. Vitamin-B12

d. None of these

Clear selection

156. ................... microbe is used for method development of SCP production from sulfite waste water?

1 point

a. Albugo

b. Fusarium

c. Kluyveromyces

d. Paecilomyces

Clear selection

158. ................ among these is known as flavoring agent in food?

1 point

a. Acetic acid

b. Citric acid

c. Formic acid

d. Glutamic acid

Clear selection

22. Cranberries and other berries are source of which one of the following natural food inhibitor?

1 point

a. Benzalkonium chloride

b. Benzoic acid

c. Formic acid

d. Propionic acid

Clear selection

67. The chief spoilage organism on smoked fish are

1 point

a. molds

b. bacteria

c. fungi

d. Both b and c

Clear selection

131. Penicillin was first produced commercially using

1 point

a. Stationary mat culture

b. deep tank aerated fermentors

c. continuous fermentation

d. none of the above

Clear selection

45. The organism that is found at the initial stages in the batter of idli is ?

1 point

a. Leuconostoc mesenteroides

b. Aspergillus niger

c. Bacillus natio

d. none of these

Clear selection

141. Taka disease is produced by ?

1 point

a. A. oryzae

b. B.subtilis

c. A. niger

d. S.cerevisiae

Clear selection

42. Gassy spoilage of green olives is usually caused by

1 point

a. Enterobacter

b. Bacillus sp

c. Clostridium sp

d. all of these

Clear selection

69. The red or pink color of the fish is generally caused from the growth of

1 point

a. Sarcina

b. Micrococcus or Bacillus species

c. Molds or yeasts

d. all of these

Clear selection

148. A major organism used in commercial bioleaching for copper recovery is

1 point

a. Desulfovibrio desulfuricans

b. Psuedomonas aeruginosa

c. Aspergillus niger

d. Thiobacillus ferrroxidans

Clear selection

18. Water activity value for Chocolate and confectionery items ?

1 point

a. 0.2-0.3

b. 0.5-0.6

c. 0.8-0.9

d. 0.95-0.99

Clear selection

86. Submerged fermentations are

1 point

a. Batch fermentation

b. Continuous fermentation

c. Both a and b

d. None of these

Clear selection

134. The other name of invertase enzyme is

1 point

a. Sucrase

b. Sachcharase]

c. isomerase

d. Both a and b

Clear selection

16. Suitable pH for growth spoilage bacteria ?

1 point

a. Acidic pH

b. Alkaline pH

c. Neutral pH

d. none of the above

Clear selection

89. The micro-organism useful for fermentation are

1 point

a. Bacteria

b. yeast

c. Fungi

d. none of the above

Clear selection

138. Species of the genus Streptomyces are known for

1 point

a. Antibiotics production

b. Beer production

c. Cheese production

d. nitrification

Clear selection

35.The fungus from which Fumaric acid obtained is ?

1 point

a. Aspergillus niger

b. Penicillium sp.

c. Rhizopus stolonifer

d. Saccharomyces cerevisiae

Clear selection

102. In alchoholic fermentation, CO2 is evolved during

1 point

a. Decarboxylatin of pyruvic acid

b. Formation of acetaldehyde

c. Oxidation of acetaldehyde

d. Both a and b

Clear selection

77. The different ACCs between food categories reflect the

1 point

a. expected level of contamination of the raw material

b. potential shelf life

c. potential for microbial growth during storage

d. all of the above

Clear selection

53. The one responsible for a musty flavor is ?

1 point

a. Actinomycetes

b. Flavobacterium

c. . Both a and b

d. Psuedomonas

Clear selection

21. Among these which Starter culture is used for industrial production of alcohol?

1 point

a. Top yeast

b. Middle yeast

c. Bottom yeast

d. Feeder yeast

Clear selection

8. Cross flow filteration is also known ...?

1 point

a. Continuous filter

b. Rotary filter

c. Stacked filter

d. Tangential filteration

Clear selection

44. The most commonly used medium for the buildup of cultures and the production of baker’s yeast consist of

1 point

a. molasses and minerals

b. molasses, minerals and salt

c. molasses

d. molasses and lactose

Clear selection

106. The pyruvate, dehydrogenasemultienzyme complex does not occur in

1 point

a. Aerobic bacteria

b. Microphilic bacteria

c. Facultative anaerobic bacteria

d. strictly anaerobic bacteria

Clear selection

116. Citric acid is produced in aerobic conditions by the fungi

1 point

a. Aspergillus

b. Mucor

c. Penicillin

d. All of these

Clear selection

30. Aspergillus niger is generally used for the production of the................... compound

1 point

a. citric acid

b. ethanol

c. Lactic acid

d. Penicillin

Clear selection

26. An outstanding example of traditional microbial fermentation product is ?

1 point

a. citric acid

b. penicillin

c. tetracycline

d. vinegar

Clear selection

58. Swelling of the can is caused primarily by

1 point

a. gas forming, anaerobic spore formers

b. gas forming, aerobic spore formers

c. Both a and b

d. none of these

Clear selection

60. The yoghurt is made from

1 point

a. Lactobacillus bulgaricus

b. Streptococcus thermophilus

c. S. cremoris

d. Both a and b

Clear selection

113. Cellulose are produced from

1 point

a. S.cereviceae

b. A. niger

c. Trichoderma Koeningi

d. None of these

Clear selection

10. Which of the following is not a contaminants In milk .....?

1 point

a. Erwinia

b. Proteus

c. Psuedomonas

d. Streptococcus

Clear selection

159. The subunit of DNA dependant RNA polymerase in Eubacteria is ...............

1 point

a. Simple

b. moderate

c. Complex

d. None of the above

Clear selection

137. βcarotene is also known as

1 point

a. Vitamin A

b. Pro vitamin A

c. Vitamin C

d. Vitamin D

Clear selection

50. The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of

1 point

a. antibiotic

b. analgesic

c. antitoxin

d. antipyretic

Clear selection

72. The higher bacteriostatic effect at a given pH is for ?

1 point

a. Acetic acid

b. Tartaric acid

c. Citric acid

d. Maleic acid

Clear selection

112. Raw-material used for the production of alcohol is

1 point

a. Molasses

b. Starch

c. Sulphite waste water

d. All of these

Clear selection

63. Watery soft rot is found mostly in

1 point

a. fruits

b. vegetables

c. cereals

d. all of these

Clear selection

152. In the genetic engineering, the enzyme that is commonly used?

1 point

a. Exonuclease and ligase

b. Ligase and Polymerase

c. Endonuclease and ligase

d. Exonuclease and Polymerase

Clear selection

129. Narginase is obtained from

1 point

a. A.niger

b. A. flavus

c. A. oryza

d. S.cerevisiae

Clear selection

125. The best vector for cloning is ?

1 point

a. Relaxed control plasmid

b. stringent control plasmid

c. None of the above

d. Both a and b

Clear selection

76. What are the intrinsic factors for the microbial growth?

1 point

a. pH

b. moisture

c. oxidation-reduction potential

d. all of these

Clear selection

20. The water activity of pure water is……?

1 point

a. 0

b. 0.5

c. 0.99

d. 1.0

Clear selection

87. If more than one microorganism is used to obtain the required product, that type of fermentation is called

1 point

a. Batch

b. Continuous Fermentation

c. dual

d. Fed batch

Clear selection

119. For acetic acid production the methods followed are

1 point

a. Orleans process

b. Rapid process

c. Submerged process

d. All of these

Clear selection

75. Nacl can act as

1 point

a. antagonist at optimal concentrations

b. synergistically added in excess of optimum level

c. Both a and b

d. none of the above

Clear selection

46. The manufacture of Baker’s yeast involve

1 point

a. S. cerevisiae

b. S. thermophilus

c. Bacillus subtilis

d. none of these

Clear selection

130. Pencillin G is also known as

1 point

a. hydroxyl benzyl penicillin

b. Phenoxy Methyl Penicillin

c. Benzyl Penicillin

d. 2-Pentenyl Penicillin

Clear selection

146. The species that is resistant to methyl tryptophan is ?

1 point

a. Candida utilis

b. E. coli

c. Bacillus subtilis

d. Hansenula anomala

Clear selection

47. Which among the following toxin causing botulism is less toxic to human beings?

1 point

a. Type A

b. Type B

c. Type C

d. none of these

Clear selection

17. Enzyme responsible for alcoholic fermentation is ...............

1 point

a. ketolase

b. oxidase

c. peroxidase

d. zymase

Clear selection

43. Abnormal fermentation of cabbage may result in a cheese like odour caused by

1 point

a. Propionic acid

b. Butyric acid

c. Caproic and Valeric acid

d. all of these

Clear selection

Option 1

Clear selection

99. one of the standard cloning vector widely used in gene cloning is

1 point

a. Ti pasmid

b. EMBL 3

c. pBR 322

d. EMBL 4

Clear selection

5. Which of following fungi does not produce mycotoxin ?

1 point

a. Aspergillus flavus

b. Aspergillus ochraceus

c. Aspergillus parasiticus

d. pencillium viridicatum

Clear selection

124. The first archaeal organism to have its genome sequenced is?

1 point

a. Halobacterium

b. Methanococcus jannaschii

c. Pyrococcus furiosus

d. None of the above

Clear selection

110. Industrial Production of Vitamin-B12 is from

1 point

a. Propionibacterium sps.

b. Pseudomonas sps.

c. Both a and b

d. None of these

Clear selection

91. Industrial microbiology, mainly depends on the phenomenon

1 point

a. Pasteurisation

b. Fermentation

c. Vaccination

d. Both b and c

Clear selection

90. Transgenic animals are for improvement of the quality of

1 point

a. Milk

b. Meat

c. Eggs

d. All of the above

Clear selection

7. Nitrite inhibit the growth of which one of following micro organism?

1 point

a. Salmonella spp.

b. Bacillus cereus

c. Clostridium botulinum

d. Listeria monocytogens

Clear selection

100. First genetically engineered and biotechnologically produced vaccine was against

1 point

a. AIDS

b. Small pox

c. Herpes simplex

d. Hepatitis B.

Clear selection

19. Family of spirulina ............ ?

1 point

a. Cyanophyceae

b. Pheophyceae

c. Rhodophyceae

d. Xanthophyceae

Clear selection

2.Oscillatoria is found in which one of the following sources?

1 point

a. bread

b. Meat scytonema

c. Milk and cheese products

d. water supply

Clear selection

117. Pectinase is industrially produced from

1 point

a. S.cereviceae

b. A. niger

c. Trichoderma Koeningi

d. None of these

Clear selection

114. Aspergillus niger is used generally for the production of

1 point

a. Ethanol

b. Penicillin

c. Citric acid

d. Lactic acid

Clear selection

94. Over heating of fermentator during fermentation is controlled by

1 point

a. Cooling jacket

b. Steam

c. Cool air

d. None of these

Clear selection

97. Industrially important Antibiotic producing organisms shall be isolated by

1 point

a. Disk plate method

b. Direct plate method

c. Serial dilution method

d. Crowded plate method

Clear selection

118. For amylase production the micro organism required is

1 point

a. B. subtilis

b. S. cereviceae

c. A. niger

d. None of these

Clear selection

95. Antifoam agent is

1 point

a. Silicon compounds

b. Corn oil

c. Soyabean oil

d. All of these

Clear selection

1. ------- is a source of Achromobacter

1 point

a. bread

d. water supply

b. Meat scytonema

c. Milk and cheese products

Clear selection

32. ................... produces lactic acid when corn dextrose is employed in fermentation media *

1 point

a. L. bulgaricus

b. S. lactis

c. L. pentosus

d. L. delbruckii

133. The medium utilized for fungal citric acid production should be deficient in

1 point

a. Phosphate

b. Manganeese

c. Iron

d. All of the above

Clear selection

28. The microbe required for Streptomycin production?

1 point

a. Streptomyces griseus

b. Streptomyces niger

c. Saccharomyces cerevisiae

d. All of the above

Clear selection

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