McqMate
These multiple-choice questions (MCQs) are designed to enhance your knowledge and understanding in the following areas: Bachelor of Agriculture (BSc agri) .
Chapters
| 951. |
Batch fermentation is also called |
| A. | Closed system |
| B. | Open system |
| C. | Fed-Batch system |
| D. | Sub-merger system |
| Answer» A. Closed system | |
| 952. |
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 | |
| 953. |
The micro-organism useful for fermentation are |
| A. | Bacteria |
| B. | Yeast |
| C. | Fungi |
| D. | None of these |
| Answer» B. Yeast | |
| 954. |
Industrial microbiology, mainly depends on the phenomenon |
| A. | Pasteurisation |
| B. | Fermentation |
| C. | Vaccination |
| D. | Both b and c |
| Answer» B. Fermentation | |
| 955. |
Streptokinase is also termed as |
| A. | Fibrionolysin |
| B. | Catalase |
| C. | Coagulase |
| D. | Hyaluronidase |
| Answer» A. Fibrionolysin | |
| 956. |
Streptokinase is produced by |
| A. | Staphylococcus aureus |
| B. | Streptococcus pneumoniae |
| C. | Str. faecalis |
| D. | Str. pyogenes |
| Answer» D. Str. pyogenes | |
| 957. |
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 | |
| 958. |
Basic principle in industrial microbiology is |
| A. | Suitable growth conditions |
| B. | Fermentation |
| C. | Providing aseptic conditions |
| D. | All of these |
| Answer» B. Fermentation | |
| 959. |
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 | |
| 960. |
Infermentor the top portion left without broth is called |
| A. | Shaft |
| B. | Head space |
| C. | Impeller |
| D. | Sparger |
| Answer» B. Head space | |
| 961. |
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 | |
| 962. |
Antifoam agent is |
| A. | Silicon compound |
| B. | Corn oil |
| C. | Soyabean oil |
| D. | All of these |
| Answer» D. All of these | |
| 963. |
The capacity of laboratory fermentors is |
| A. | 12–15 liter |
| B. | 2000 gallons |
| C. | 500 liters |
| D. | 10000 gallons |
| Answer» A. 12–15 liter | |
| 964. |
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 | |
| 965. |
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 | |
| 966. |
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 | |
| 967. |
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 | |
| 968. |
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 | |
| 969. |
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 | |
| 970. |
Submerged fermentations are |
| A. | Batch fermentation |
| B. | Continuous fermentation |
| C. | Both a and b |
| D. | None of these |
| Answer» C. Both a and b | |
| 971. |
Batch fermentation is also called |
| A. | Closed system |
| B. | Open system |
| C. | Fed-batch system |
| D. | None of these |
| Answer» A. Closed system | |
| 972. |
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 | |
| 973. |
L. lysine is produced from |
| A. | Coryne bacterium glutamicum |
| B. | Corynebacterium sps. |
| C. | Mycobacterium sps. |
| D. | None of these |
| Answer» A. Coryne bacterium glutamicum | |
| 974. |
Methods used to get immobilized enzymes: |
| A. | Adsorption |
| B. | Encapsulation |
| C. | Covalent bonding |
| D. | All of these |
| Answer» D. All of these | |
| 975. |
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 | |
| 976. |
Microorganisms used for alcohol production |
| A. | Saccharomyces sereviceae |
| B. | Bacillus subtilis |
| C. | Penicillium chrysogenum |
| D. | None of these |
| Answer» A. Saccharomyces sereviceae | |
| 977. |
For streptomycin production the microorganisms required are |
| A. | Streptomyces griseus |
| B. | Streptomyces niger |
| C. | Saccharomyces cereviceae |
| D. | All of these |
| Answer» A. Streptomyces griseus | |
| 978. |
The by-product during streptomycin production is |
| A. | Vitamin A |
| B. | Proline |
| C. | Vitamin B12 |
| D. | None of these |
| Answer» C. Vitamin B12 | |
| 979. |
For acetic acid production the methods followed are |
| A. | Orleans process |
| B. | Rapid process |
| C. | Submerged process |
| D. | All of these |
| Answer» D. All of these | |
| 980. |
For amy lase product ion the m icro organism required is |
| A. | subtilis |
| B. | S. cereviceae |
| C. | A. nigar |
| D. | None of these |
| Answer» A. subtilis | |
| 981. |
Pectinase is industrially produced from |
| A. | S.cereviceae |
| B. | Trichoderma Koningi |
| C. | A. nigar |
| D. | None of these |
| Answer» C. A. nigar | |
| 982. |
Cellulose are produced from |
| A. | S.cereviceae |
| B. | Trichoderma Koningi |
| C. | A. nigar |
| D. | None of these |
| Answer» B. Trichoderma Koningi | |
| 983. |
Industrial Production of Vitamin-B12 is from |
| A. | Propionibacterium sps. |
| B. | Pseudomonas sps. |
| C. | Both a and b |
| D. | None of these |
| Answer» C. Both a and b | |
| 984. |
Clostridium acetobutylicum is used for the production of |
| A. | Acetone - Butanol |
| B. | Ethanol |
| C. | Vitamin-B12 |
| D. | None of these |
| Answer» B. Ethanol | |
| 985. |
In the production of ethanol industrially the yeast used is |
| A. | K.pneumoniae |
| B. | Kluyreromyces fragilis |
| C. | S. cerevisiae |
| D. | Both b and c |
| Answer» D. Both b and c | |
| 986. |
Citric acid is used as |
| A. | Flavouring agent in food |
| B. | As an antioxident |
| C. | As preservative |
| D. | All of the above |
| Answer» D. All of the above | |
| 987. |
C itr ic ac id is produced in aerob ic conditions by the fungi |
| A. | Aspergillu |
| B. | Penicillin |
| C. | Mucor |
| D. | All of these |
| Answer» D. All of these | |
| 988. |
The raw material for citric acid production is |
| A. | Corn |
| B. | Molasses |
| C. | Starch |
| D. | None of these |
| Answer» A. Corn | |
| 989. |
Aspergillus niger is used generally for the production of |
| A. | Ethanol |
| B. | Penicillin |
| C. | Citric acid |
| D. | Lactic acid |
| Answer» C. Citric acid | |
| 990. |
In the citric acid production, the pH to be maintained in the fernmenter is |
| A. | 7.0 |
| B. | 5.0 to 6.0 |
| C. | 8.0 to 9.0 |
| D. | 1.0 to 6.0 |
| Answer» B. 5.0 to 6.0 | |
| 991. |
The penicillin produced in large scale submerged fermentations are |
| A. | Penicillin-A |
| B. | Penicillin-D |
| C. | Penicillin-G |
| D. | None of these |
| Answer» C. Penicillin-G | |
| 992. |
The strain of fungi used for the large scale production of penicillin is |
| A. | Penicillium chrysogenum |
| B. | P-notatum |
| C. | Streptomyces Aurecus |
| D. | Saccharomyces sps |
| Answer» A. Penicillium chrysogenum | |
| 993. |
6-amino penicillic acid is prepared from penicillin sps by |
| A. | Acylase |
| B. | Punicillin acylase |
| C. | Penicillinone |
| D. | None of these |
| Answer» B. Punicillin acylase | |
| 994. |
The pH , to be ma inta ined for the production of penicillin is |
| A. | 7.5 |
| B. | 6.5 |
| C. | 8.0 |
| D. | 5.0 |
| Answer» B. 6.5 | |
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