121 + Mcqs in Industrially Useful Microbial Processes Page 1 McqOptions

1.	strain can be used for the production of
A.	L-Threonine
B.	L-Proline
C.	L-Isoleucine and L-Histidine
D.	All of the above
Answer» E.

Discussion

2.	Riboflavin is a by-product of __________ fermentation carried out by spp.
A.	citric acid
B.	acetone butanol
C.	streptomycin
D.	ethanol
Answer» C. streptomycin

Discussion

3.	The strain can be used for the production of
A.	L-ornithine
B.	L-phenylalanine
C.	L-glutamine
D.	all of these
Answer» E.

Discussion

4.	Species of the genus are known for
A.	the production of antibiotics
B.	the production of beer
C.	the production of cheese
D.	nitrification
Answer» B. the production of beer

Discussion

5.	The organism can be used commercially for the production of
A.	gramicidin A
B.	tyrothricin(bacitracin tyrocidin complex)
C.	tyrocidin
D.	all of the above
Answer» E.

Discussion

6.	The aerated submerged bacterial fermentation to produce vitamin B employs strains of
A.	both (a) and (b)
Answer» E.

Discussion

7.	The biotin level in obtaining L-gluatmic acid by fermentation using is critical because
A.	too low level prevents growths, hence L-glutamic acid production
B.	too high level prevents L-glutamic acid production
C.	both (a) and (b)
D.	none of the above
Answer» D. none of the above

Discussion

8.	The species require fermentation equipment lined with plastic because they are extremely sensitive to
A.	traces of cobalt
B.	traces of nickel
C.	traces of iron
D.	none of these
Answer» D. none of these

Discussion

9.	It is mandatory that cultures and fermentation residues be sterilized before discard in case of and because they are
A.	plant pathogens
B.	human pathogens
C.	plant mutants
D.	none of these
Answer» B. human pathogens

Discussion

10.	Which of the following when used in proper concentration stimulates the fermentation of vitamin B and can be used to counteract toxicity of iron in species?
A.	Co
B.	Ni
C.	Zn
D.	Ca
Answer» B. Ni

Discussion

11.	Which of the following is not an industrial product made by the fungus ?
A.	Galactosidase
B.	Citric acid
C.	Gluconic acid
D.	Lysine
Answer» E.

Discussion

12.	Most productive species among the different vitamin B producing Pseudomonads is
A.	none of these
Answer» B.

Discussion

13.	The precursor used for production of vitamin B by Streptomyces olivaceus is
A.	cobalt chloride
B.	cobalt sulphate
C.	calcium chloride
D.	calcium sulphate
Answer» B. cobalt sulphate

Discussion

14.	Which of the following microorganism can yield vitamin B using methanol as a carbon source?
A.	All of the above
Answer» E.

Discussion

15.	The immediate precursor for glumatic acid production by is
A.	lysine
B.	oxoacetate
C.	citrate
D.	2-oxo-glutarate
Answer» E.

Discussion

16.	The sulphite waste liquor fermentation employs use of because of its ability to ferment
A.	sucrose
B.	pentose
C.	glucose
D.	maltose
Answer» C. glucose

Discussion

17.	Which of the following cephalosporin is more active than penicillin against various species of ?
A.	Cephalosporin N
B.	Cephalosporin C
C.	Synnematin
D.	Both (a) and (c)
Answer» E.

Discussion

18.	is useful as a bacterial
A.	source of antibiotics
B.	producer of vitamins
C.	herbicide
D.	pesticide
Answer» E.

Discussion

19.	Which of the following species is used for vitamin B production by fermentation process?
A.	All of these
Answer» E.

Discussion

20.	Chlorotetracycline a broad spectrum antibiotic is produced by
A.	<i>Streptomyces aureofaciens</i>
B.	<i>Streptomyces rimosus</i>
C.	<i>Streptomyces venezuelae</i>
D.	<i>Streptomyces erythreus</i>
Answer» B. <i>Streptomyces rimosus</i>

Discussion

21.	The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over
A.	20 mm diameter zone using the cylinder plate method of assay
B.	24 mm diameter zone using the cylinder plate method of assay
C.	200 mm diameter zone using the cylinder plate method of assay
D.	None of the above
Answer» C. 200 mm diameter zone using the cylinder plate method of assay

Discussion

22.	The organism B. brevis can be used commercially for the production of
A.	gramicidin A
B.	tyrothricin(bacitracin tyrocidin complex)
C.	tyrocidin
D.	all of the above
Answer» E.

Discussion

23.	Penicillin G is also known as
A.	hydroxy benzyl penicillin
B.	phenoxy methyl penicillin
C.	benzyl penicillin
D.	2-pentenyl penicillin
Answer» D. 2-pentenyl penicillin

Discussion

24.	Rickes et al. recovered active crystalline vitamin B12 from the culture of
A.	<i>Streptomyces griseus</i>
B.	<i>Bacillus megaterium</i>
C.	<i>Streptomyces olivaceus</i>
D.	<i>Streptomyces lactis</i>
Answer» B. <i>Bacillus megaterium</i>

Discussion

25.	Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp.
A.	citric acid
B.	acetone butanol
C.	streptomycin
D.	ethanol
Answer» C. streptomycin

Discussion

26.	The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as
A.	packed generator
B.	trickle method
C.	Orleans process
D.	both (a) and (b)
Answer» E.

Discussion

27.	The production of acetic acid from ethanol is an
A.	anaerobic process
B.	aerobic process
C.	a combination of both
D.	none of the above
Answer» C. a combination of both

Discussion

28.	Which of the following is known for greater stability of the riboflavin producing capacity?
A.	<i>Eremothecium ashbyii</i>
B.	<i>Ashbya gossypii</i>
C.	<i>Candida flareri</i>
D.	None of these
Answer» C. <i>Candida flareri</i>

Discussion

29.	The species of Acetobacter which produces cellulosic strands to hold the cells in lime layer is
A.	<i>Acetobacter curvum</i>
B.	<i>Accetobacter orleanense</i>
C.	<i>Acetobacter xylinum</i>
D.	<i>Acetobacter schuetzenbachii</i>
Answer» D. <i>Acetobacter schuetzenbachii</i>

Discussion

30.	The commonly used media for submerged bacterial fermentation at commercial scale is
A.	beet molasses
B.	liver extract
C.	germinated seed
D.	none of these
Answer» B. liver extract

Discussion

31.	The strain C. glutamicum can be used for the production of
A.	L-ornithine
B.	L-phenylalanine
C.	L-glutamine
D.	all of these
Answer» E.

Discussion

32.	The maximum concentration of ethanol that is achieved by successive distillation of fermentation broth in continuous stills is
A.	60%
B.	95%
C.	70%
D.	99%
Answer» C. 70%

Discussion

33.	-carotene is also known as
A.	vitamin A
B.	provitamin A
C.	vitamin C
D.	vitamin D
Answer» C. vitamin C

Discussion

34.	Which of the following agents involve biosensors linking with electronic circuit?
A.	Microorganisms
B.	Microbially derived enzymes
C.	Either microorganisms or microbially derived enzymes
D.	Neither microorganisms nor microbially derived enzymes
Answer» C. Either microorganisms or microbially derived enzymes

Discussion

35.	The submerged fermentation of vinegar utilizes special fermentor designs known as
A.	acetator
B.	cavitator
C.	packed vinegar generator
D.	both (a) and (b)
Answer» E.

Discussion

36.	The major organism used in the microbial production of citric acid is
A.	<i>Penicillin notatum</i>
B.	<i>Rhizopus nigrificins</i>
C.	<i>Aspergillus niger</i>
D.	<i>Lactobacillis delbrueckii</i>
Answer» D. <i>Lactobacillis delbrueckii</i>

Discussion

37.	A major organism used in commercial bioleaching for copper recovery is
A.	<i>Desulfovibrio desulfuricans</i>
B.	<i>Pseudomonas aeruginosa</i>
C.	<i>Aspergillus niger</i>
D.	<i>Thiobacillus ferrooxidans</i>
Answer» E.

Discussion

38.	During fermentation, pyruvic acid is converted into organic products such as
A.	glucose and fructose
B.	starch and cellulose
C.	ethyl alcohol and lactic acid
D.	citric acid and isocitric acid
Answer» D. citric acid and isocitric acid

Discussion

39.	The organism which utilizes the pentose of sulphite waste liquor for lactic acid production is
A.	<i>Streptococcus lactis</i>
B.	<i>Lactobacillus bulgaricus</i>
C.	<i>Lactobacillus casei</i>
D.	<i>Lactobacillus pentosus</i>
Answer» E.

Discussion

40.	The aerated submerged bacterial fermentation to produce vitamin B12 employs strains of
A.	<i>Propionibacterium</i>
B.	<i>Pseudomonas</i>
C.	<i>Acetobacter</i>
D.	both (a) and (b)
Answer» E.

Discussion

41.	B. flavum strain can be used for the production of
A.	L-Threonine
B.	L-Proline
C.	L-Isoleucine and L-Histidine
D.	All of the above
Answer» E.

Discussion

42.	Which of the following micro organism utilizes lactose as a carbon source in production of lactic acid from whey media?
A.	<i>Lactobacillus bulgaricus</i>
B.	<i>Lactobacillus delbrueckii</i>
C.	<i>Lactobacillus pentosus</i>
D.	<i>Leuconostoc mesenteroides</i>
Answer» B. <i>Lactobacillus delbrueckii</i>

Discussion

43.	The recovery of vitamin from fermentation broth is carried out prior to
A.	acidification
B.	alcohol treatment
C.	autolysis
D.	none of these
Answer» D. none of these

Discussion

44.	Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from
A.	<i>A. niger</i>
B.	<i>A.flavus</i>
C.	<i>A. oryzae</i>
D.	<i>S. cerevisiae</i>
Answer» B. <i>A.flavus</i>

Discussion

45.	Species of the genus Streptomyces are known for
A.	the production of antibiotics
B.	the production of beer
C.	the production of cheese
D.	nitrification
Answer» B. the production of beer

Discussion

46.	The organism used to produce L-glutamic acid is
A.	<i>Micrococcus glutamicus</i>
B.	<i>Brevibacterium aminogenes</i>
C.	<i>Arthrobacter globiformis</i>
D.	all of these
Answer» E.

Discussion

47.	Which of the following is a heterofermentative micro-organism?
A.	<i>Leuconostoc mesenteroides</i>
B.	<i>Lactobacillus delbrueckii</i>
C.	<i>Lactobacillus bulgaricus</i>
D.	<i> Lactobacillus pentose</i>
Answer» C. <i>Lactobacillus bulgaricus</i>

Discussion

48.	A major organic acid produced by a microbial process used in foods is
A.	sulfuric acid
B.	citric acid
C.	oxalic acid
D.	uric acid
Answer» C. oxalic acid

Discussion

49.	Alcohol production from starch and raw sugar utilizes selected strains of
A.	<i>Saccharomyces cerevisiae</i>
B.	<i>Candida pseudotropicalis</i>
C.	<i>Candida utilis</i>
D.	none of these
Answer» B. <i>Candida pseudotropicalis</i>

Discussion

50.	Vinegar is a fermentation derived food product containing not less than
A.	4% acetic acid
B.	15% acetic acid
C.	25% acetic acid
D.	6% acetic acid
Answer» B. 15% acetic acid

Discussion

Explore topic-wise MCQs in Microbiology.

strain can be used for the production of

Riboflavin is a by-product of __________ fermentation carried out by spp.

The strain can be used for the production of

Species of the genus are known for

The organism can be used commercially for the production of

The aerated submerged bacterial fermentation to produce vitamin B employs strains of

The biotin level in obtaining L-gluatmic acid by fermentation using is critical because

The species require fermentation equipment lined with plastic because they are extremely sensitive to

It is mandatory that cultures and fermentation residues be sterilized before discard in case of and because they are

Which of the following when used in proper concentration stimulates the fermentation of vitamin B and can be used to counteract toxicity of iron in species?

Which of the following is not an industrial product made by the fungus ?

Most productive species among the different vitamin B producing Pseudomonads is

The precursor used for production of vitamin B by Streptomyces olivaceus is

Which of the following microorganism can yield vitamin B using methanol as a carbon source?

The immediate precursor for glumatic acid production by is

The sulphite waste liquor fermentation employs use of because of its ability to ferment

Which of the following cephalosporin is more active than penicillin against various species of ?

is useful as a bacterial

Which of the following species is used for vitamin B production by fermentation process?

Chlorotetracycline a broad spectrum antibiotic is produced by

The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over

The organism B. brevis can be used commercially for the production of

Penicillin G is also known as

Rickes et al. recovered active crystalline vitamin B12 from the culture of

Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp.

The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as

The production of acetic acid from ethanol is an

Which of the following is known for greater stability of the riboflavin producing capacity?

The species of Acetobacter which produces cellulosic strands to hold the cells in lime layer is

The commonly used media for submerged bacterial fermentation at commercial scale is

The strain C. glutamicum can be used for the production of

The maximum concentration of ethanol that is achieved by successive distillation of fermentation broth in continuous stills is

-carotene is also known as

Which of the following agents involve biosensors linking with electronic circuit?

The submerged fermentation of vinegar utilizes special fermentor designs known as

The major organism used in the microbial production of citric acid is

A major organism used in commercial bioleaching for copper recovery is

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

The organism which utilizes the pentose of sulphite waste liquor for lactic acid production is

The aerated submerged bacterial fermentation to produce vitamin B12 employs strains of

B. flavum strain can be used for the production of

Which of the following micro organism utilizes lactose as a carbon source in production of lactic acid from whey media?

The recovery of vitamin from fermentation broth is carried out prior to

Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from

Species of the genus Streptomyces are known for

The organism used to produce L-glutamic acid is

Which of the following is a heterofermentative micro-organism?

A major organic acid produced by a microbial process used in foods is

Alcohol production from starch and raw sugar utilizes selected strains of

Vinegar is a fermentation derived food product containing not less than