MCQOPTIONS
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MCQOPTIONS
This section includes 121 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
The 95% ethanol is equivalent to |
| A. | 190 proof |
| B. | 110 proof |
| C. | 170 proof |
| D. | 120 proof |
| Answer» B. 110 proof | |
| 52. |
Fungal amylases using stationary culture with wheat bran utilizes |
| A. | <i>A. oryzae</i> |
| B. | <i>A. niger</i> |
| C. | <i>A. flavus</i> |
| D. | <i>S. cerevisiae</i> |
| Answer» B. <i>A. niger</i> | |
| 53. |
Why high concentration of sugars are not employed in the fermentation medium? |
| A. | Calcium lactate is not produced |
| B. | Calcium lactate crystallizes from the medium and slows down the process of fermentation |
| C. | High sugar concentration itself crystallizes |
| D. | None of the above |
| Answer» C. High sugar concentration itself crystallizes | |
| 54. |
Which of the following organism produces enzyme taka diastase? |
| A. | <i>A. oryzae</i> |
| B. | <i>B. subtilis</i> |
| C. | <i>A. niger</i> |
| D. | <i>S. cerevisiae</i> |
| Answer» B. <i>B. subtilis</i> | |
| 55. |
Which of the following when used in proper concentration stimulates the Ascomycetes fermentation of vitamin B12 and can be used to counteract toxicity of iron in Candida species? |
| A. | Co |
| B. | Ni |
| C. | Zn |
| D. | Ca |
| Answer» B. Ni | |
| 56. |
Pectinase, an enzyme used for increasing yield and for clarifying juice is obtained by |
| A. | <i>A. oryzae</i> |
| B. | <i>A. niger</i> |
| C. | <i>A.flavus</i> |
| D. | all of these |
| Answer» E. | |
| 57. |
Which species from the followings is resistant to methyl tryptophan? |
| A. | <i>Candida utilis</i> |
| B. | <i>E. coli</i> |
| C. | <i>B. subtilis</i> |
| D. | <i>Hansenula anomala</i> |
| Answer» D. <i>Hansenula anomala</i> | |
| 58. |
Which of the following is not an industrial product made by the fungus Aspergillus niger? |
| A. | Galactosidase |
| B. | Citric acid |
| C. | Gluconic acid |
| D. | Lysine |
| Answer» E. | |
| 59. |
Which of the following are true for the heterofermentative microorganism producing lactic acid? |
| A. | Only trace amounts of end products other than lactic acid |
| B. | Some lactic acid with carbon dioxide, ethyl alcohol, acetic acid and trace amount of few other products |
| C. | They are used for commercial lactic acid production |
| D. | None of the above |
| Answer» C. They are used for commercial lactic acid production | |
| 60. |
The biotin level in obtaining L-gluatmic acid by fermentation using Micrococcus glutamicus 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 | |
| 61. |
Most productive species among the different vitamin B12 producing Pseudomonads is |
| A. | <i>P. denitrificans</i> |
| B. | <i>P. ovalis</i> |
| C. | <i>P. aureofaciens</i> |
| D. | none of these |
| Answer» B. <i>P. ovalis</i> | |
| 62. |
The enzyme which converts optically active isomers of lactic acid to the optically inactive racemic mixture is |
| A. | isomerase |
| B. | racemase |
| C. | dehydrogenase |
| D. | invertase |
| Answer» C. dehydrogenase | |
| 63. |
The sugar concentration of molasses used in fermentation should be |
| A. | 10-18% |
| B. | 20-30% |
| C. | 4-5% |
| D. | 30-38% |
| Answer» B. 20-30% | |
| 64. |
Bacitracin, an antibiotic similar to penicillin, is produced by |
| A. | <i>Bacillus polymyxa</i> |
| B. | <i>Streptomyces erythreus</i> |
| C. | <i>Bacillus licheniformis</i> |
| D. | <i>Aspergillus fumigatus</i> |
| Answer» D. <i>Aspergillus fumigatus</i> | |
| 65. |
Which of the following was the first amino acid to be produced commercially? |
| A. | L-glutamic acid |
| B. | L-lysine |
| C. | L-cystine |
| D. | L-methionine |
| Answer» C. L-cystine | |
| 66. |
The Candida 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 | |
| 67. |
Cycloserine may be isolated from the cultures of |
| A. | <i>S. orchidaceus</i> |
| B. | <i>S. lavendulae</i> |
| C. | <i>S. garyphalus</i> |
| D. | All of these |
| Answer» E. | |
| 68. |
The first penicillin isolated by Alexander Fleming, penicillin F is also called |
| A. | 2-Pentenyl Penicillin |
| B. | n-heptyl penicillin |
| C. | phenoxymethyl penicillin |
| D. | benzyl penicillin |
| Answer» B. n-heptyl penicillin | |
| 69. |
It is mandatory that cultures and fermentation residues be sterilized before discard in case of Eremothecium ashbyii and Ashbya gossypii because they are |
| A. | plant pathogens |
| B. | human pathogens |
| C. | plant mutants |
| D. | none of these |
| Answer» B. human pathogens | |
| 70. |
Which of the following organism is utilized for the production of D-L-alanine? |
| A. | <i>Microbacterium ammoniaphilum</i> |
| B. | <i>Brevibacterium flavum</i> |
| C. | <i>Arthrobacter paraffineus</i> |
| D. | <i>C. glutamicum</i> |
| Answer» B. <i>Brevibacterium flavum</i> | |
| 71. |
Which of the following Ascomycetes are used for riboflavin production? |
| A. | <i>Eremnothecium ashbyii</i> |
| B. | <i>Ashbya gossypii</i> |
| C. | <i>Candida guilliermondia</i> |
| D. | Both (a) and (b) |
| Answer» E. | |
| 72. |
The precursor used for production of vitamin B12 by Streptomyces olivaceus is |
| A. | cobalt chloride |
| B. | cobalt sulphate |
| C. | calcium chloride |
| D. | calcium sulphate |
| Answer» B. cobalt sulphate | |
| 73. |
Most biopolymers produced by micro-organisms are |
| A. | cell wall constituents |
| B. | nucleic acids |
| C. | histones |
| D. | exopolysaccharides |
| Answer» E. | |
| 74. |
The sulphite waste liquor fermentation employs use of Candida utilis because of its ability to ferment |
| A. | sucrose |
| B. | pentose |
| C. | glucose |
| D. | maltose |
| Answer» C. glucose | |
| 75. |
Microbial rennet, which is used in cheese manufacture is produced by |
| A. | <i>Mucor spp</i> |
| B. | <i>Aspergillus spp</i> |
| C. | <i>Bacillus spp</i> |
| D. | <i>Saccharomyces spp</i> |
| Answer» C. <i>Bacillus spp</i> | |
| 76. |
Cephalosporin an antibiotic closely related to penicillin in structure and antibiotic activity are produced by species of |
| A. | Cephalosporium |
| B. | Cephalospodium |
| C. | Pseudomonas |
| D. | Bacillus |
| Answer» C. Pseudomonas | |
| 77. |
The production of alcohol from lactose of whey is generally carried out by |
| A. | <i>Saccharomyces cerevisiae</i> |
| B. | <i>Candida pseudotropicalis</i> |
| C. | <i>Candida utilis</i> |
| D. | none of these |
| Answer» C. <i>Candida utilis</i> | |
| 78. |
Which of the following is not a principal media for industrial alcohol production by fermentation? |
| A. | Black strap molasses |
| B. | Sulphite waste liquor |
| C. | Wood waste |
| D. | Glucose |
| Answer» E. | |
| 79. |
Which of the following are commercially used for bacterial amylases production? |
| A. | <i>Bacillus subtilis</i> |
| B. | <i>Bacillus diastaticus</i> |
| C. | <i>Clostridium acetobutylicum</i> |
| D. | Both (a) and (b) |
| Answer» E. | |
| 80. |
The man who first discovered the chemical that causes souring of milk was |
| A. | Pasteur |
| B. | Scheele |
| C. | Watson |
| D. | Ronald Ross |
| Answer» C. Watson | |
| 81. |
Which of the following species is used for vitamin B12 production by fermentation process? |
| A. | <i>Streptomyces griseus</i> |
| B. | <i>Streptomyces olivaceus</i> |
| C. | <i>Bacillus megaterium</i> |
| D. | All of these |
| Answer» E. | |
| 82. |
Malt used to ferment beer is prepared by |
| A. | roasting barley |
| B. | washing the barley with water and drying it in air |
| C. | soaking barley in water followed by germination and drying |
| D. | treating barley with bovine amylase followed by roasting |
| Answer» D. treating barley with bovine amylase followed by roasting | |
| 83. |
Which of the following is not a penicillin? |
| A. | Penicillin G |
| B. | Penicillin X |
| C. | Penicillin V |
| D. | Penicillin Y |
| Answer» E. | |
| 84. |
Penicillin was first produced commercially using |
| A. | stationary mat culture |
| B. | deep tank aerated fermentations |
| C. | continuous fermentation |
| D. | none of the above |
| Answer» B. deep tank aerated fermentations | |
| 85. |
Glucoseoxidase, which had been commercially employed to remove glucose from egg white and whole eggs before drying is obtained by submerged aerated fermentation using |
| A. | <i>A. niger</i> |
| B. | <i>B. subtilis</i> |
| C. | <i>B. cereus</i> |
| D. | <i>A.flavus</i> |
| Answer» B. <i>B. subtilis</i> | |
| 86. |
Which of the following microorganism can yield vitamin B12 using methanol as a carbon source? |
| A. | <i>Methanobacterium soehngenii</i> |
| B. | <i>Methanobacillus omelianski</i> |
| C. | <i>Protaminobacter ruber</i> |
| D. | All of the above |
| Answer» E. | |
| 87. |
The method of distillation used to obtain alcohol greater than 95 percent is called |
| A. | fractional distillation |
| B. | flash evaporation |
| C. | azeotropic distillation |
| D. | successive distillation |
| Answer» D. successive distillation | |
| 88. |
The organism commercially used for fungal fermentation to obtain citric acid is |
| A. | <i>A. oryzae</i> |
| B. | <i>A.flavus</i> |
| C. | <i>A. niger</i> |
| D. | <i>S. cerevisiae</i> |
| Answer» D. <i>S. cerevisiae</i> | |
| 89. |
Which of the following organisms have shown the ability of phosphate solubilization in red wine? |
| A. | <i>S.cerevisiae</i> |
| B. | <i>Gluconobacter oxydans</i> |
| C. | <i>Bacillus subtilis</i> |
| D. | None of these |
| Answer» C. <i>Bacillus subtilis</i> | |
| 90. |
The organism commonly used for the production of carotene is/ are |
| A. | <i>Phycomyces blakesleeanus</i> |
| B. | <i>Cnoanephora cucurbitarum</i> |
| C. | <i>Blakeslea trispora</i> |
| D. | all of these |
| Answer» E. | |
| 91. |
Erythromycin a broad spectrum antibiotic is obtained with the help of |
| A. | <i>Streptomyces rimosus</i> |
| B. | <i>Streptomyces venezuelae</i> |
| C. | <i>Streptomyces erythreus</i> |
| D. | <i>Streptomyces halstedii</i> |
| Answer» D. <i>Streptomyces halstedii</i> | |
| 92. |
Production of L-lysine can be carried out by |
| A. | <i>C. glutamicum</i> |
| B. | <i>B. flavum FA 1-30</i> |
| C. | <i>B. flavum</i> |
| D. | All of these |
| Answer» E. | |
| 93. |
The citric acid is recovered from the fermentation broth as |
| A. | calcium citrate |
| B. | magnesium citrate |
| C. | zinc citrate |
| D. | none of these |
| Answer» B. magnesium citrate | |
| 94. |
The first commercial fermention carried out to obtain L-lysine is known as |
| A. | dual fermentation |
| B. | indirect fermentation |
| C. | direct fermentation |
| D. | both (a) and (b) |
| Answer» E. | |
| 95. |
The precursor of Penicillin G is |
| A. | phenoxy acetic acid |
| B. | phenyl acetic acid |
| C. | hydroxy phenyl acetic acid |
| D. | none of these |
| Answer» C. hydroxy phenyl acetic acid | |
| 96. |
The medium utilized for fungal citric acid production should be deficient in |
| A. | phosphate |
| B. | manganese |
| C. | iron |
| D. | all of these |
| Answer» E. | |
| 97. |
The beet molasses is pretreated with __________ to reduce great quantity of trace metals. |
| A. | ferrocyanide or ferricyanide |
| B. | ethylenediamine tetrachloro acetic acid |
| C. | hydrochloric acid |
| D. | sulphuric acid |
| Answer» B. ethylenediamine tetrachloro acetic acid | |
| 98. |
"Vinegar mother" in Orleans process is |
| A. | inoculum of acetobacter bacteria used |
| B. | considerable slime and film growth of Acetobacter bacteria on the surface of the alcoholic broth |
| C. | cellulosic strands produced by Acetobacter bacteria to hold cells together |
| D. | none of the above |
| Answer» C. cellulosic strands produced by Acetobacter bacteria to hold cells together | |
| 99. |
The medium required for glutamic acid mainly consist of |
| A. | glucose |
| B. | molasses |
| C. | sucrose |
| D. | lactose |
| Answer» B. molasses | |
| 100. |
Flavor can be enhanced from the |
| A. | L-Alanine |
| B. | D-L-Alanine |
| C. | L-Aspartic acid |
| D. | all of these |
| Answer» E. | |