MCQOPTIONS
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MCQOPTIONS
This section includes 108 Mcqs, each offering curated multiple-choice questions to sharpen your Operating System knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Which of the following organisms have shown the ability of phosphate solubilization in red wine? |
| A. | S.cerevisiae |
| B. | Gluconobacter oxydans |
| C. | Bacillus subtilis |
| D. | None of these |
| Answer» C. Bacillus subtilis | |
| 2. |
Bacillus thuringiensis is useful as a bacterial |
| A. | source of antibiotics |
| B. | producer of vitamins |
| C. | herbicide |
| D. | pesticide |
| Answer» E. | |
| 3. |
Which of the following microorganism can yield vitamin B12 using methanol as a carbon source? |
| A. | Methanobacterium soehngenii |
| B. | Methanobacillus omelianski |
| C. | Protaminobacter ruber |
| D. | All of the above |
| Answer» E. | |
| 4. |
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. | |
| 5. |
Production of L-lysine can be carried out by |
| A. | C. glutamicum |
| B. | B. flavum FA 1-30 |
| C. | B. flavum |
| D. | All of these |
| Answer» E. | |
| 6. |
Flavor can be enhanced from the |
| A. | L-Alanine |
| B. | D-L-Alanine |
| C. | L-Aspartic acid |
| D. | all of these |
| Answer» E. | |
| 7. |
In Corynebacterium glutamicum, tryptophan biosynthesis is regulated by the activity of |
| A. | DAHP synthetase |
| B. | Anthranilate synthase |
| C. | Both (a) and (b) |
| D. | Phosphoenol pyruvate |
| Answer» D. Phosphoenol pyruvate | |
| 8. |
Neomycin-B is obtained from |
| A. | Streptomyces niveus |
| B. | Streptomyces fradiae |
| C. | Streptomyces spheroides |
| D. | Streptomyces griseus |
| Answer» C. Streptomyces spheroides | |
| 9. |
Erythromycin a broad spectrum antibiotic is obtained with the help of |
| A. | Streptomyces rimosus |
| B. | Streptomyces venezuelae |
| C. | Streptomyces erythreus |
| D. | Streptomyces halstedii |
| Answer» D. Streptomyces halstedii | |
| 10. |
The organisum used for production of streptomycin is |
| A. | Streptomyces rimosus |
| B. | Streptomyces griseus |
| C. | Streptomyces aureofaciens |
| D. | Streptomyces erythreus |
| Answer» C. Streptomyces aureofaciens | |
| 11. |
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 | |
| 12. |
Which of the following cephalosporin is more active than penicillin against various species of Salmonella? |
| A. | Cephalosporin N |
| B. | Cephalosporin C |
| C. | Synnematin |
| D. | Both (a) and (c) |
| Answer» E. | |
| 13. |
Which of the following is a cephalosporin? |
| A. | Cephalosporin N |
| B. | Synnematin |
| C. | Cephalosporin C |
| D. | All of these |
| Answer» E. | |
| 14. |
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 | |
| 15. |
The present day high yielding penicillin are obtained from |
| A. | Penicillium chrysogenum (NRRL, 1951) |
| B. | Penicillium chrysogenum (Q-176) |
| C. | Penicillium chrysogenum (Q-179) |
| D. | none of the above |
| Answer» C. Penicillium chrysogenum (Q-179) | |
| 16. |
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 | |
| 17. |
Which of the following is not a penicillin? |
| A. | Penicillin G |
| B. | Penicillin X |
| C. | Penicillin V |
| D. | Penicillin Y |
| Answer» E. | |
| 18. |
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 | |
| 19. |
An "International Unit" of penicillin activity established in 1944 is amount of penicillin equivalent to |
| A. | 0.6 micrograms of crystalline penicillin G of about 98% purity |
| B. | 0.6 micrograms of crystalline penicillin F of about 98% purity |
| C. | 0.8 micrograms of crystalline penicillin G of about 98% purity |
| D. | 0.8 micrograms of crystalline penicillin G of about 90% purity |
| Answer» B. 0.6 micrograms of crystalline penicillin F of about 98% purity | |
| 20. |
The penicillin F which was produced at first, required the mold |
| A. | Penicillium chrysogenum |
| B. | Pencillium notatum |
| C. | Pencillium chrysogenum Q-176 |
| D. | none of the above |
| Answer» C. Pencillium chrysogenum Q-176 | |
| 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 | |
| 22. |
The medium required for glutamic acid mainly consist of |
| A. | glucose |
| B. | molasses |
| C. | sucrose |
| D. | lactose |
| Answer» B. molasses | |
| 23. |
Who was the first scientist to observe the antibiotic and therapeutic properties of penicillin? |
| A. | Louis Pasteur |
| B. | Alexander Fleming |
| C. | S. C. Prescott |
| D. | E. P. Abraham |
| Answer» C. S. C. Prescott | |
| 24. |
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 | |
| 25. |
The organism used to produce L-glutamic acid is |
| A. | Micrococcus glutamicus |
| B. | Brevibacterium aminogenes |
| C. | Arthrobacter globiformis |
| D. | all of these |
| Answer» E. | |
| 26. |
Which of the following organism is utilized to obtain commercial L-lysine by direct method? |
| A. | Micrococcus glutamicus |
| B. | Mutated strain of Micrococcus glutamicus |
| C. | Brevibacterium aminogenes |
| D. | Mutated strain of Brevibacterium aminogenes |
| Answer» C. Brevibacterium aminogenes | |
| 27. |
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. | |
| 28. |
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 | |
| 29. |
The method used for obtaining citric acid as fermentation product are commonly known as |
| A. | submerged aerated fermentation |
| B. | stationary tray fermentation |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» D. none of these | |
| 30. |
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 | |
| 31. |
The medium utilized for fungal citric acid production should be deficient in |
| A. | phosphate |
| B. | manganese |
| C. | iron |
| D. | all of these |
| Answer» E. | |
| 32. |
The organism commercially used for fungal fermentation to obtain citric acid is |
| A. | A. oryzae |
| B. | A.flavus |
| C. | A. niger |
| D. | S. cerevisiae |
| Answer» D. S. cerevisiae | |
| 33. |
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. | A. niger |
| B. | B. subtilis |
| C. | B. cereus |
| D. | A.flavus |
| Answer» B. B. subtilis | |
| 34. |
The other name of invertase enzyme is |
| A. | sucrase |
| B. | saccharase |
| C. | isomerase |
| D. | both (a) and (b) |
| Answer» E. | |
| 35. |
Which of the following are commercially used for bacterial amylases production? |
| A. | Bacillus subtilis |
| B. | Bacillus diastaticus |
| C. | Clostridium acetobutylicum |
| D. | Both (a) and (b) |
| Answer» E. | |
| 36. |
Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from |
| A. | A. niger |
| B. | A.flavus |
| C. | A. oryzae |
| D. | S. cerevisiae |
| Answer» B. A.flavus | |
| 37. |
Protease, which is used for flavouring of sake and haze removal in sake is produced by |
| A. | A. oryzae |
| B. | A. flavus |
| C. | B. cereus |
| D. | A. niger |
| Answer» B. A. flavus | |
| 38. |
Invertase has its application in confectionaries to prevent crystallization of sugar. It is obtained from |
| A. | A. oryzae |
| B. | A. niger |
| C. | S. cerevisae |
| D. | B. subtilis |
| Answer» D. B. subtilis | |
| 39. |
Microbial rennet, which is used in cheese manufacture is produced by |
| A. | Mucor spp |
| B. | Aspergillus spp |
| C. | Bacillus spp |
| D. | Saccharomyces spp |
| Answer» C. Bacillus spp | |
| 40. |
Amyloglucosidase is used in glucose production. It is produced by |
| A. | Rhizopus niveus |
| B. | Endomycopsis fibuliger |
| C. | Sclerotina libertina |
| D. | both (a) and (b) |
| Answer» E. | |
| 41. |
Which of the following is true about β-ionone, non-ionic detergent used in β carotene fermentation medium? |
| A. | It is a precursor of β-carotene fermentation process |
| B. | It is regarded as "steering" factor associated with bringing about the presence and activity of the enzymes responsible for β-carotene formation |
| C. | It is an inducer of β carotene fermentation process |
| D. | None of the above |
| Answer» C. It is an inducer of β carotene fermentation process | |
| 42. |
The organism commonly used for the production of β carotene is/ are |
| A. | Phycomyces blakesleeanus |
| B. | Cnoanephora cucurbitarum |
| C. | Blakeslea trispora |
| D. | all of these |
| Answer» E. | |
| 43. |
Which of the following is known for greater stability of the riboflavin producing capacity? |
| A. | Eremothecium ashbyii |
| B. | Ashbya gossypii |
| C. | Candida flareri |
| D. | None of these |
| Answer» C. Candida flareri | |
| 44. |
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 | |
| 45. |
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 | |
| 46. |
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 | |
| 47. |
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 | |
| 48. |
Which of the following species is used for vitamin B12 production by fermentation process? |
| A. | Streptomyces griseus |
| B. | Streptomyces olivaceus |
| C. | Bacillus megaterium |
| D. | All of these |
| Answer» E. | |
| 49. |
The species of Acetobacter which produces cellulosic strands to hold the cells in lime layer is |
| A. | Acetobacter curvum |
| B. | Accetobacter orleanense |
| C. | Acetobacter xylinum |
| D. | Acetobacter schuetzenbachii |
| Answer» D. Acetobacter schuetzenbachii | |
| 50. |
"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 | |