1. Which one of the following
is called as the ‘brewers yeast’
a) Saccharomyces ludwigib) Saccharomyces cerevisiaec) Saccharomyces boulardiid) Saccharomyces pastorianus
2. Butanol is obtained by
fermenting molasses by
a) Clostridium butyricum and Clostridium acetobutylicumb) Clostridium butyricum and Clostridium tetanaic) Clostridium butyricum and lactobacillusd) Clostridium butyricum and Clostridium oceanicum
3. Which of the following is the
source of Vitamin A
a) Sterptococcusb) Rhodotorula gracilisc) both a and bd) Yeast
4. Yeast cells are good source of
a) Vitamin A and Bb) Vitamin A and Dc) Vitamin B and Dd) all of these
5. Roquefort cheese is ripened by
 |
| Roquefort cheese |
a) Penicillium roquefortib) Penicillium camembertic) all Penicillium spd) Penicillium rhizogenes
6. Penicillium
camemberti is used for ripening of
a) roqueforti cheeseb) Camembert cheesec) all cheesed) fruits
7. Unicelled microbes grown as
source of proteins are called
a) microbial proteinsb) single cell proteinsc) unicelled proteinsd) none of these
8. Which of the following are rich
source of protein
a) Spirulina and Chlorellab) Chlorella and Scendesmusc) Scenedesmusd) all of the above
9. Zymase is obtained from
a) Saccharomyces ludwigib) Saccharomyces cerevisiaec) Saccharomyces ludwigid) Saccharomyces boulardii
10. Pectinase is obtained from
a) Saccharomyces cerevisiaeb) Aspergillus spc) Spirulinad) Penicillium sp
11. Glucose oxidase is
obtained from
a) Saccharomyces cerevisiaeb) Aspergillus nigerc) Spirulinad) Penicillium sp
12. Bacillus thuringiensis
is used as
a) insecticideb) fungicidec) microbicidal agentd) rodenticide
13. Petroleum degrading
species include
a) Nocardiab) Micrococcusc) Penicilliumd) all of the above
14. Kojic acid is
obtained from
a) Nocardiab) Micrococcusc) Penicilliumd) Aspergillus
15. Fumaric acid is obtained
from
a) Saccharomyces cerevisiaeb) Aspergillus nigerc) Rhizopus stoloniferd) Penicillium sp1. b)Saccharomyces cerevisiaeAnswers:
2. a) Clostridium butyricum and Clostridium acetobutylicum
3. b) Rhodotorula gracilis
4. c) Vitamin B and D
5. a) Penicillium roqueforti
6. b) Camembert cheese
7. b) single cell proteins
8. d) all of the above
9. b) Saccharomyces cerevisiae
10. d) Penicillium sp
11. b) Aspergillus niger
12. a) insecticide
13. d) all of the above
14. d) Aspergillus
15. c) Rhizopus stolonifer
Tags:
brewers yeast
Butanol
Fumaric acid
Glucose oxidase
Microbiolgy MCQs
Pectinase
Penicillium camemberti
Roquefort cheese
Zymase