MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Fermentation Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Proline is a class 1 wort amino acid based on the effect of fermentation performance. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
Bioaccumulation is a faster process. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
Biosorption is a ____________ process. |
| A. | Active |
| B. | Passive |
| C. | Controlled |
| D. | Feedback |
| Answer» C. Controlled | |
| 4. |
SUT1 gene is involved in _______________ |
| A. | Sterol uptake |
| B. | Carbohydrate uptake |
| C. | Protein uptake |
| D. | Metal ion uptake |
| Answer» B. Carbohydrate uptake | |
| 5. |
What do you mean by aerobic sterol exclusion? |
| A. | High uptake occurs |
| B. | No uptake occurs |
| C. | Low uptake occurs |
| D. | Moderate uptake occurs |
| Answer» C. Low uptake occurs | |
| 6. |
Glycine belongs to _____________ in order of assimilation during fermentation. |
| A. | Class A |
| B. | Class B |
| C. | Class C |
| D. | Class D |
| Answer» D. Class D | |
| 7. |
Which of the following is a Class A amino acid? |
| A. | Histidine |
| B. | Lysine |
| C. | Leucine |
| D. | Proline |
| Answer» C. Leucine | |
| 8. |
Who recognized different amino acid transport systems in yeast? |
| A. | Bilson |
| B. | Maurico |
| C. | Grenson |
| D. | Horak |
| Answer» E. | |
| 9. |
Who concluded the patterns of loss of glucose? |
| A. | Maurico and Salmon |
| B. | Does and Bilson |
| C. | Bisson and Fraenkel |
| D. | Vakeria and Hinchliffe |
| Answer» B. Does and Bilson | |
| 10. |
SUC2 helps in the hydrolyzes of _____________ |
| A. | Sucrose and Glucose |
| B. | Maltose and Sucrose |
| C. | Sucrose and Raffinose |
| D. | Glucose and Maltose |
| Answer» D. Glucose and Maltose | |
| 11. |
Who introduced the first method of dextrin utilization? |
| A. | Vakeria and Hinchliffe |
| B. | Oura |
| C. | Bisson and Fraenkel |
| D. | Does and Bisson |
| Answer» B. Oura | |
| 12. |
Which of the following is not utilized by the brewing strains? |
| A. | Dextrins |
| B. | Starch |
| C. | Maltotriose |
| D. | Melibiose |
| Answer» B. Starch | |
| 13. |
Which of the following carbohydrate is assimilated first? |
| A. | Sucrose |
| B. | Maltotriose |
| C. | Glucose |
| D. | Fructose |
| Answer» B. Maltotriose | |
| 14. |
Ale strains of Saccharomyces cerevisiae cannot easily ferment ______________ |
| A. | Fructose |
| B. | Trehalose |
| C. | Sucrose |
| D. | Raffinose |
| Answer» C. Sucrose | |