Discussion
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- Question
The aerated submerged bacterial fermentation to produce vitamin B12 employs strains of
Options- A. Propionibacterium
- B. Pseudomonas
- C. Acetobacter
- D. both (a) and (b)
- Correct Answer
- both (a) and (b)
- 1. Which of the following organism produces enzyme taka diastase?
Options- A. A. oryzae
- B. B. subtilis
- C. A. niger
- D. S. cerevisiae Discuss
- 2. The organism used to produce L-glutamic acid is
Options- A. Micrococcus glutamicus
- B. Brevibacterium aminogenes
- C. Arthrobacter globiformis
- D. all of these Discuss
- 3. Cycloserine may be isolated from the cultures of
Options- A. S. orchidaceus
- B. S. lavendulae
- C. S. garyphalus
- D. All of these Discuss
- 4. The Candida species require fermentation equipment lined with plastic because they are extremely sensitive to
Options- A. traces of cobalt
- B. traces of nickel
- C. traces of iron
- D. none of these Discuss
- 5. The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as
Options- A. packed generator
- B. trickle method
- C. Orleans process
- D. both (a) and (b) Discuss
- 6. The major organism used in the microbial production of citric acid is
Options- A. Penicillin notatum
- B. Rhizopus nigrificins
- C. Aspergillus niger
- D. Lactobacillis delbrueckii Discuss
- 7. Concentrate of fruits and vegetable juices
Options- A. favor the growth of A. niger and A. flavus species
- B. favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
- C. favor the growth of Saprophytic bacteria
- D. none of the above Discuss
- 8. Yeast are most likely to grow in frozen fruits during
Options- A. slow thawing
- B. refrigeration
- C. ambient temperature
- D. none of these Discuss
- 9. The predominant micro-organisms in frozen foods are
Options- A. bacteria
- B. micro-coccus
- C. yeast and moulds
- D. none of these Discuss
- 10. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
Options- A. When thawed vegetables are held at refrigerated temperature for any considerable period
- B. When thawed vegetables are held at room temperature for any considerable period
- C. When thawed vegetables are held below refrigerated temperature for any considerable period
- D. None of the above Discuss
Industrially Useful Microbial Processes problems
Search Results
Correct Answer: A. oryzae
Correct Answer: all of these
Correct Answer: All of these
Correct Answer: traces of iron
Correct Answer: both (a) and (b)
Correct Answer: Aspergillus niger
Correct Answer: favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species
Correct Answer: slow thawing
Correct Answer: yeast and moulds
Correct Answer: When thawed vegetables are held at room temperature for any considerable period
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