McqMate
These multiple-choice questions (MCQs) are designed to enhance your knowledge and understanding in the following areas: Bachelor of Agriculture (BSc agri) .
Chapters
| 1. |
The best medium for the production of Penicillin is |
| A. | Nutrient agar |
| B. | Corn steep liquor |
| C. | Sulfite waste liquor |
| D. | Whey |
| Answer» B. Corn steep liquor | |
| 2. |
Industrially important Antibiotic producing organisms shall be isolated by |
| A. | Disk plate method |
| B. | Direct plate method |
| C. | Serial dilution method |
| D. | Crowded plate method |
| Answer» D. Crowded plate method | |
| 3. |
Industrial alchohol will be produced by using starter culture |
| A. | Top yeast |
| B. | Middle yeast |
| C. | Bottom yeast |
| D. | Feeder yeast |
| Answer» C. Bottom yeast | |
| 4. |
Pyruvate decarboxylase acetaldehyde + CO2 = This reaction is specially observed in |
| A. | Lactic acid fermentors |
| B. | Ethanol fermentors |
| C. | Algae |
| D. | Plants |
| Answer» B. Ethanol fermentors | |
| 5. |
The pyruvate, dehydrogenase → multienzyme complex does not occur in |
| A. | Aerobic bacteria |
| B. | Microphilic bacteria |
| C. | Facultative anaerobic bacteria |
| D. | Strictly anaerobic bacteria |
| Answer» B. Microphilic bacteria | |
| 6. |
A major ingradient of penicillin production media is |
| A. | Corn meal |
| B. | Corn steep liquor |
| C. | Cane steep liquor |
| D. | None of these |
| Answer» B. Corn steep liquor | |
| 7. |
the outstanding example of traditional microbial fermentation product is |
| A. | Vinegar |
| B. | Penicillin |
| C. | Citric acid |
| D. | Tetracyclin |
| Answer» A. Vinegar | |
| 8. |
Which of the following involves the formation of nitrate from ammonia |
| A. | Ammonification |
| B. | Denitrification |
| C. | Nitrification |
| D. | Nitrogen fixation |
| Answer» C. Nitrification | |
| 9. |
First genetically engineered and biotechnologically produced vaccine was against |
| A. | AID |
| B. | Small pox |
| C. | Herpes simplex |
| D. | Hepatitis B. |
| Answer» B. Small pox | |
| 10. |
one of the standard cloning vector widely used in gene cloning is |
| A. | Ti pasmid |
| B. | EMBL 3 |
| C. | pBR 322 |
| D. | EMBL 4 |
| Answer» C. pBR 322 | |
| 11. |
In alchoholic fermentation, CO2 is evolved during |
| A. | Decarboxylatin of pyruvic acid |
| B. | Formation of acetaldehyde |
| C. | Oxidation of acetaldehyde |
| D. | Both a and b |
| Answer» D. Both a and b | |
| 12. |
In the industrial production of streptomycin, the secondary metabolite or byproducts is |
| A. | Vitamin – B12 |
| B. | Vitamin – C |
| C. | Vitamin – B6 |
| D. | Ethanol |
| Answer» A. Vitamin – B12 | |
| 13. |
Tobacco and tea leaves are fermented to give flavour and taste. This type of fermentation is known as |
| A. | Alcohol fermentation |
| B. | Curing |
| C. | Degradation |
| D. | Lactic acid fermentation |
| Answer» B. Curing | |
| 14. |
Vinegar fermentation involves |
| A. | Yeasts only |
| B. | Yeasts with lactic bacteria |
| C. | Yeasts with acetic acid bacteria |
| D. | Yeasts with butric acid bacteria |
| Answer» C. Yeasts with acetic acid bacteria | |
| 15. |
Carcinoma refers to |
| A. | Malignant tumours of the connective tissue |
| B. | Malignant tumors of the skin or mucous membrane |
| C. | Malignant tumours of the colon |
| D. | Malignant tumors of the connective tissue |
| Answer» D. Malignant tumors of the connective tissue | |
| 16. |
By-product of acetone-butanol fermentation include |
| A. | Riboflavin |
| B. | Penicillin |
| C. | Isopropanol |
| D. | All of these |
| Answer» A. Riboflavin | |
| 17. |
Transgenic animals are for improvement of the quality of |
| A. | Milk |
| B. | Meat |
| C. | Eggs |
| D. | All of the above |
| Answer» D. All of the above | |
| 18. |
Thermo resistant bacteria are important in the preservation of foods by |
| A. | Freezing |
| B. | Canning |
| C. | Chemicals |
| D. | Irradiation |
| Answer» B. Canning | |
| 19. |
The fungus used in the industrial production of citric acid: |
| A. | Rhizopus Oryzac |
| B. | Fusarium moniliformae |
| C. | Rhizopus nigricans |
| D. | Aspergillus nigricans |
| Answer» D. Aspergillus nigricans | |
| 20. |
Penicilin is commercially produced by |
| A. | P.notatum |
| B. | P.chrysogenum |
| C. | P.citrinum |
| D. | P.roquefortii |
| Answer» B. P.chrysogenum | |
| 21. |
The most commonly used microorganism in alchohol fermentation is |
| A. | A spergilus niger |
| B. | Bacillus subtilis |
| C. | Sacharomyces cerevisiae |
| D. | Escherichia coli |
| Answer» A. A spergilus niger | |
| 22. |
V itam in B12 can be estimated and determined by using organism |
| A. | Lactobacillus sps |
| B. | Lactobacillus Leichmanni |
| C. | Bacillus subtilis |
| D. | E.Coli |
| Answer» B. Lactobacillus Leichmanni | |
| 23. |
Batch fermentation is also called |
| A. | Closed system |
| B. | Open system |
| C. | Fed-Batch system |
| D. | Sub-merger system |
| Answer» A. Closed system | |
| 24. |
To differentiate lactose and non-lactose fermentors the medium used is |
| A. | Mac Conkey’s medium |
| B. | Stuart’s medium |
| C. | Sugar medium |
| D. | Citrate medium |
| Answer» A. Mac Conkey’s medium | |
| 25. |
The micro-organism useful for fermentation are |
| A. | Bacteria |
| B. | Yeast |
| C. | Fungi |
| D. | None of these |
| Answer» B. Yeast | |
| 26. |
Industrial microbiology, mainly depends on the phenomenon |
| A. | Pasteurisation |
| B. | Fermentation |
| C. | Vaccination |
| D. | Both b and c |
| Answer» B. Fermentation | |
| 27. |
Streptokinase is also termed as |
| A. | Fibrionolysin |
| B. | Catalase |
| C. | Coagulase |
| D. | Hyaluronidase |
| Answer» A. Fibrionolysin | |
| 28. |
Streptokinase is produced by |
| A. | Staphylococcus aureus |
| B. | Streptococcus pneumoniae |
| C. | Str. faecalis |
| D. | Str. pyogenes |
| Answer» D. Str. pyogenes | |
| 29. |
Large vessel containing all the parts and condition necessary for the growth of desired microorganisms is called |
| A. | Bio reactor |
| B. | Auto reactor |
| C. | Impeller |
| D. | None of these |
| Answer» A. Bio reactor | |
| 30. |
Basic principle in industrial microbiology is |
| A. | Suitable growth conditions |
| B. | Fermentation |
| C. | Providing aseptic conditions |
| D. | All of these |
| Answer» B. Fermentation | |
| 31. |
For thorough mixing of medium of medium and inoculum the part of fermentor useful is |
| A. | Shaft |
| B. | Headspace |
| C. | Impeller |
| D. | Sparger |
| Answer» C. Impeller | |
| 32. |
Infermentor the top portion left without broth is called |
| A. | Shaft |
| B. | Head space |
| C. | Impeller |
| D. | Sparger |
| Answer» B. Head space | |
| 33. |
Over heating of fermentator during fermentation is controlled by |
| A. | Cooling jacket |
| B. | Steam |
| C. | Cool air |
| D. | None of these |
| Answer» A. Cooling jacket | |
| 34. |
Antifoam agent is |
| A. | Silicon compound |
| B. | Corn oil |
| C. | Soyabean oil |
| D. | All of these |
| Answer» D. All of these | |
| 35. |
The capacity of laboratory fermentors is |
| A. | 12–15 liter |
| B. | 2000 gallons |
| C. | 500 liters |
| D. | 10000 gallons |
| Answer» A. 12–15 liter | |
| 36. |
For the production of ethanol the raw material used is |
| A. | Molasses |
| B. | Cellulose |
| C. | Sulphite waste liquor |
| D. | None of these |
| Answer» C. Sulphite waste liquor | |
| 37. |
Different methods of strain improvement are |
| A. | Protoplast fusion |
| B. | Recombinant DNA technique |
| C. | Genetic recombination |
| D. | All of these |
| Answer» D. All of these | |
| 38. |
Protoplasts can be prepared from |
| A. | Gram positive bacteria |
| B. | Gram negative bacteria |
| C. | Both a & b |
| D. | None of these |
| Answer» B. Gram negative bacteria | |
| 39. |
Upto the product ion of des irab le production in the fermentor is called |
| A. | Upstream process |
| B. | Downstream process |
| C. | Surface fermentation |
| D. | None of these |
| Answer» B. Downstream process | |
| 40. |
The purification and recovery of the production after fermentation is called |
| A. | Upstream process |
| B. | Downstream process |
| C. | Surface fermentation |
| D. | None of these |
| Answer» B. Downstream process | |
| 41. |
If the microorganisms are allowed to nutrient medium is called |
| A. | Submerged fermentation |
| B. | Surface fermentation |
| C. | Dual fermentation |
| D. | All of these |
| Answer» B. Surface fermentation | |
| 42. |
Submerged fermentations are |
| A. | Batch fermentation |
| B. | Continuous fermentation |
| C. | Both a and b |
| D. | None of these |
| Answer» C. Both a and b | |
| 43. |
Batch fermentation is also called |
| A. | Closed system |
| B. | Open system |
| C. | Fed-batch system |
| D. | None of these |
| Answer» A. Closed system | |
| 44. |
If more than one microorganism is used to obtain the required product, that type of fermentation is called |
| A. | Batch |
| B. | Continuous |
| C. | Dual |
| D. | Fed-batch |
| Answer» C. Dual | |
| 45. |
L. lysine is produced from |
| A. | Coryne bacterium glutamicum |
| B. | Corynebacterium sps. |
| C. | Mycobacterium sps. |
| D. | None of these |
| Answer» A. Coryne bacterium glutamicum | |
| 46. |
Methods used to get immobilized enzymes: |
| A. | Adsorption |
| B. | Encapsulation |
| C. | Covalent bonding |
| D. | All of these |
| Answer» D. All of these | |
| 47. |
Raw-material used for the production of alcohol is |
| A. | Molasses |
| B. | Starch |
| C. | Sulphite waste water |
| D. | All of these |
| Answer» D. All of these | |
| 48. |
Microorganisms used for alcohol production |
| A. | Saccharomyces sereviceae |
| B. | Bacillus subtilis |
| C. | Penicillium chrysogenum |
| D. | None of these |
| Answer» A. Saccharomyces sereviceae | |
| 49. |
For streptomycin production the microorganisms required are |
| A. | Streptomyces griseus |
| B. | Streptomyces niger |
| C. | Saccharomyces cereviceae |
| D. | All of these |
| Answer» A. Streptomyces griseus | |
| 50. |
The by-product during streptomycin production is |
| A. | Vitamin A |
| B. | Proline |
| C. | Vitamin B12 |
| D. | None of these |
| Answer» C. Vitamin B12 | |
Done Studing? Take A Test.
Great job completing your study session! Now it's time to put your knowledge to the test. Challenge yourself, see how much you've learned, and identify areas for improvement. Don’t worry, this is all part of the journey to mastery. Ready for the next step? Take a quiz to solidify what you've just studied.