a. Nutrient agar
b. Corn steep liquor
c. Sulfite waste liquor
d. Whey
2. Industrially important Antibiotic producing organisms shall be isolated by
a. Disk plate method
b. Direct plate method
c. Serial dilution method
d. Crowded plate method
3. Industrial alchohol will be produced by using starter culture
a. Top yeast
b. Middle yeast
c. Bottom yeast
d. Feeder yeast
4. Pyruvate decarboxylase acetaldehyde + CO2 = This reaction is specially observed in
a. Lactic acid fermentors
b. Ethanol fermentors
c. Algae
d. Plants
5. The pyruvate, dehydrogenase ? multienzyme complex does not occur in
a. Aerobic bacteria
b. Microphilic bacteria
c. Facultative anaerobic bacteria
d. Strictly anaerobic bacteria
6. A major ingradient of penicillin production media is
a. Corn meal
b. Corn steep liquor
c. Cane steep liquor
d. None of these
7. the outstanding example of traditional microbial fermentation product is
a. Vinegar
b. Penicillin
c. Citric acid
d. Tetracyclin
8. Which of the following involves the formation of nitrate from ammonia
a. Ammonification
b. Denitrification
c. Nitrification
d. Nitrogen fixation
9. First genetically engineered and biotechnologically produced vaccine was against
a. AIDS
b. Small pox
c. Herpes simplex
d. Hepatitis B.
10. one of the standard cloning vector widely used in gene cloning is
a. Ti pasmid
b. EMBL 3
c. pBR 322
d. EMBL 4
11. In alchoholic fermentation, CO2 is evolved during
a. Decarboxylatin of pyruvic acid
b. Formation of acetaldehyde
c. Oxidation of acetaldehyde
d. Both a and b
12. In the industrial production of streptomycin, the secondary metabolite or by products is
a. Vitamin – B12
b. Vitamin – C
c. Vitamin – B6
d. Ethanol
13. Tobacco and tea leaves are fermented to give flavour and taste. This type of fermentation is known as
a. Alcohol fermentation
b. Curing
c. Degradation
d. Lactic acid fermentation
14. Vinegar fermentation involves
a. Yeasts only
b. Yeasts with lactic bacteria
c. Yeasts with acetic acid bacteria
d. Yeasts with butric acid bacteria
15. Carcinoma refers to
a. Malignant tumours of the connective tissue
b. Malignant tumors of the skin or mucous membrane
c. Malignant tumours of the colon
d. Malignant tumors of the connective tissue
16. By-product of acetone-butanol fermentation include
a. Riboflavin
b. Penicillin
c. Isopropanol
d. All of these
17. Transgenic animals are for improvement of the quality of
a. Milk
b. Meat
c. Eggs
d. All of the above
18. Thermo resistant bacteria are important in the preservation of foods by
a. Freezing
b. Canning
c. Chemicals
d. Irradiation
19. The fungus used in the industrial production of citric acid:
a. Rhizopus Oryzac
b. Fusarium moniliformae
c. Rhizopus nigricans
d. Aspergillus nigricans
20. Penicilin is commercially produced by
a. P.notatum
b. P.chrysogenum
c. P.citrinum
d. P.roquefortii
21. The most commonly used microorganism in alchohol fermentation is
a. A spergilus niger
b. Bacillus subtilis
c. Sacharomyces cerevisiae
d. Escherichia coli
22. Vitamin B12 can be estimated and determined by using organism
a. Lactobacillus sps
b. Lactobacillus Leichmanni
c. Bacillus subtilis
d. E.Coli
23. Batch fermentation is also called
a. Closed system
b. Open system
c. Fed-Batch system
d. Sub-merger system
24. To differentiate lactose and non-lactose fermentors the medium used is
a. Mac Conkey’s medium
b. Stuart’s medium
c. Sugar medium
d. Citrate medium
25. The micro-organism useful for fermentation are
a. Bacteria
b. Yeast
c. Fungi
d. None of these
26. Industrial microbiology, mainly depends on the phenomenon
a. Pasteurisation
b. Fermentation
c. Vaccination
d. Both b and c
27. Streptokinase is also termed as
a. Fibrionolysin
b. Catalase
c. Coagulase
d. Hyaluronidase
28. Streptokinase is produced by
a. Staphylococcus aureus
b. Streptococcus pneumoniae
c. Str. faecalis
d. Str. pyogenes
29. Large vessel containing all the parts and condition necessary for the growth of desired microorganisms is called
a. Bio reactor
b. Auto reactor
c. Impeller
d. None of these
30. Basic principle in industrial microbiology is
a. Suitable growth conditions
b. Fermentation
c. Providing aseptic conditions
d. All of these
31. For thorough mixing of medium of medium and inoculum the part of fermentor useful is
a. Shaft
b. Headspace
c. Impeller
d. Sparger
32. Infermentor the top portion left without broth is called
a. Shaft
b. Head space
c. Impeller
d. Sparger
33. Over heating of fermentator during fermentation is controlled by
a. Cooling jacket
b. Steam
c. Cool air
d. None of these
34. Antifoam agent is
a. Silicon compounds
b. Corn oil
c. Soyabean oil
d. All of these
35. The capacity of laboratory fermentors is
a. 12–15 liters
b. 2000 gallons
c. 500 liters
d. 10000 gallons
36. For the production of ethanol the raw material used is
a. Molasses
b. Cellulose
c. Sulphite waste liquor
d. None of these
37. Different methods of strain improvement are
a. Protoplast fusion
b. Recombinant DNA technique
c. Genetic recombination
d. All of these
38. Protoplasts can be prepared from
a. Gram positive bacteria
b. Gram negative bacteria
c. Both a & b
d. None of these
39. Upto the production of desirable production in the fermentor is called
a. Upstream process
b. Downstream process
c. Surface fermentation
d. None of these
40. The purification and recovery of the production after fermentation is called
a. Upstream process
b. Downstream process
c. Surface fermentation
d. None of these
41. If the microorganisms are allowed to nutrient medium is called
a. Submerged fermentation
b. Surface fermentation
c. Dual fermentation
d. All of these
42. Submerged fermentations are
a. Batch fermentation
b. Continuous fermentation
c. Both a and b
d. None of these
43. Batch fermentation is also called
a. Closed system
b. Open system
c. Fed-batch system
d. None of these
44. If more than one microorganism is used to obtain the required product, that type of fermentation is called
a. Batch
b. Continuous
c. Dual
d. Fed-batch
45. L. lysine is produced from
a. Coryne bacterium glutamicum
b. Corynebacterium sps.
c. Mycobacterium sps.
d. None of these
46. Methods used to get immobilized enzymes:
a. Adsorption
b. Encapsulation
c. Covalent bonding
d. All of these
47. Raw-material used for the production of alcohol is
a. Molasses
b. Starch
c. Sulphite waste water
d. All of these
48. Microorganisms used for alcohol production
a. Saccharomyces sereviceae
b. Bacillus subtilis
c. Penicillium chrysogenum
d. None of these
49. For streptomycin production the microorganisms required are
a. Streptomyces griseus
b. Streptomyces niger
c. Saccharomyces cereviceae
d. All of these
50. The by-product during streptomycin production is
a. Vitamin A
b. Proline
c. Vitamin B12
d. None of these
51. For acetic acid production the methods followed are
a. Orleans process
b. Rapid process
c. Submerged process
d. All of these
52. For amylase production the micro organism required is
a. B. subtilis
b. S. cereviceae
c. A. nigar
d. None of these
53. Pectinase is industrially produced from
a. S.cereviceae
b. Trichoderma Koningi
c. A. nigar
d. None of these
54. Cellulose are produced from
a. S.cereviceae
b. Trichoderma Koningi
c. A. nigar
d. None of these
55. Industrial Production of Vitamin-B12 is from
a. Propionibacterium sps.
b. Pseudomonas sps.
c. Both a and b
d. None of these
56. Clostridium acetobutylicum is used for the production of
a. Acetone - Butanol
b. Ethanol
c. Vitamin-B12
d. None of these
57. In the production of ethanol industrially the yeast used is
a. K.pneumoniae
b. Kluyreromyces fragilis
c. S. cerevisiae
d. Both b and c
58. Citric acid is used as
a. Flavouring agent in food
b. As an antioxident
c. As preservative
d. All of the above
59. Citric acid is produced in aerobic conditions by the fungi
a. Aspergillus
b. Penicillin
c. Mucor
d. All of these
60. The raw material for citric acid production is
a. Corn
b. Molasses
c. Starch
d. None of these
61. Aspergillus niger is used generally for the production of
a. Ethanol
b. Penicillin
c. Citric acid
d. Lactic acid
62. In the citric acid production, the pH to be maintained in the fernmenter is
a. 7.0
b. 5.0 to 6.0
c. 8.0 to 9.0
d. 1.0 to 6.0
63. The required temperature for the production of citric acid is
a. 10oC – 80oC
b.30oC – 50oC
c. 20oC – 50oC
d.25oC – 30oC
64. The penicillin produced in large scale submerged fermentations are
a. Penicillin-A
b. Penicillin-D
c. Penicillin-G
d. None of these
65. The strain of fungi used for the large scale production of penicillin is
a. Penicillium chrysogenum
b. P-notatum
c. Streptomyces Aurecus
d. Saccharomyces sps
66. 6-amino penicillic acid is prepared from penicillin sps by
a. Acylase
b. Punicillin acylase
c. Penicillinone
d. None of these
67. The pH, to be maintained for the production of penicillin is
a. 7.5
b. 6.5
c. 8.0
d. 5.0
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