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Industrial Microbiology- Part 2
See all quizzes of Industrial Microbiology- Part 2 here:
1 The capacity of laboratory fermentors is
a. 12–15 liters b. 2000 gallons
c. 500 liters d. 10000 gallons
2. For the production of ethanol the raw
material used is
a. Molasses
b. Cellulose
c. Sulphite waste liquor
d. None of these
3. Different methods of strain improvement
are
a. Protoplast fusion
b. Recombinant DNA technique
c. Genetic recombination
d. All of these
4. Protoplasts can be prepared from
a. Gram positive bacteria
b. Gram negative bacteria
c. Both a & b
d. None of these
5. Upto the production of desirable
production in the fermentor is called
a. Upstream process
b. Downstream process
c. Surface fermentation
d. None of these
6. The purification and recovery of the
production after fermentation is called
a. Upstream process
b. Downstream process
c. Surface fermentation
d. None of these
7. If the microorganisms are allowed to
nutrient medium is called
a. Submerged fermentation
b. Surface fermentation
c. Dual fermentation
d. All of these
8. Submerged fermentations are
a. Batch fermentation
b. Continuous fermentation
c. Both a and b
d. None of these
9. Batch fermentation is also called
a. Closed system b. Open system
c. Fed-batch system d. None of these
10. 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
11. L. lysine is produced from
a. Coryne bacterium glutamicum
b. Corynebacterium sps.
c. Mycobacterium sps.
d. None of these
12. Methods used to get immobilized enzymes:
a. Adsorption b. Encapsulation
c. Covalent bonding d. All of these
13. Raw-material used for the production of
alcohol is
a. Molasses
b. Starch
c. Sulphite waste water
d. All of these
14. Microorganisms used for alcohol production
a. Saccharomyces sereviceae
b. Bacillus subtilis
c. Penicillium chrysogenum
d. None of these
15. For streptomycin production the microorganisms
required are
a. Streptomyces griseus
b. Streptomyces niger
c. Saccharomyces cereviceae
d. All of these
16. The by-product during streptomycin
production is
a. Vitamin A b. Proline
c. Vitamin B12 d. None of these
17. For acetic acid production the methods
followed are
a. Orleans process
b. Rapid process
c. Submerged process
d. All of these
18. For amylase production the micro
organism required is
a. B. subtilis b. S. cereviceae
c. A. nigar d. None of these
19. Pectinase is industrially produced from
a. S.cereviceae b. Trichoderma Koningi
c. A. nigar d. None of these
20. Cellulose are produced from
a. S.cereviceae b. Trichoderma Koningi
c. A. nigar d. None of these
21. Industrial Production of Vitamin-B12 is
from
a. Propionibacterium sps.
b. Pseudomonas sps.
c. Both a and b
d. None of these
22. Clostridium acetobutylicum is used for the
production of
a. Acetone – Butanol b. Ethanol
c. Vitamin-B12 d. None of these
23. In the production of ethanol industrially
the yeast used is
a. K.pneumoniae b. Kluyreromyces fragilis
c. S. cerevisiae d. Both b and c
24. Citric acid is used as
a. Flavouring agent in food
b. As an antioxident
c. As preservative
d. All of the above
25. Citric acid is produced in aerobic
conditions by the fungi
a. Aspergillus b. Penicillin
c. Mucor d. All of these
26. The raw material for citric acid production
is
a. Corn b. Molasses
c. Starch d. None of these
27. Aspergillus niger is used generally for the
production of
a. Ethanol b. Penicillin
c. Citric acid d. Lactic acid
28. 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
29. The required temperature for the
production of citric acid is
a. 10oC – 80oC b.30oC – 50oC
c. 20oC – 50oC d.25oC – 30oC
30. The penicillin produced in large scale
submerged fermentations are
a. Penicillin-A b. Penicillin-D
c. Penicillin-G d. None of these
31. 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
32. 6-amino penicillic acid is prepared from
penicillin sps by
a. Acylase
b. Punicillin acylase
c. Penicillinone
d. None of these
33. The pH, to be maintained for the
production of penicillin is
a. 7.5 b. 6.5
c. 8.0 d. 5.0
