1. –––––––––– are used as nitrogen source in fermentation media.
(A) Corn steep liquor
(B) Yeast extracts
(C) Soya meal
(D) All of these
2. –––––––––– have been particularly useful for biomass production for animal feed.
(A) Tray fermenters
(B) Column bioreactors
(C) Fluidized bed reactor
(D) None
3. Benzoate shows greatest antimicrobial activity at –––––––––– pH.
(A) 4
(B) 6
(C) 8
(D) 10
4. Homofermentative lactic acid bacteria lacks the enzyme :
(A) Aldolase
(B) Phosphoketolase
(C) Hexose isomerase
(D) All of these
5. Yoghurt is produced using a mixed culture of Streptococcus thermophiles and Lactobacillus
bulgaricus in the ratio :
(A) 2 : 1
(B) 2 : 3
(C) 1 : 1
(D) 1 : 2
6. Propionibacterium shermanii is added to –––––––––– cheese for flavour development and eye
formation.
(A) Camembert
(B) Blue
(C) Feta
(D) Swiss
7. –––––––––– is a staple food of West Africa prepared by fermenting root of cassava plant.
(A) Gari (B) Tempeh (C) Ogi (D) Miso
8. Sake is an alcoholic beverage prepared from :
(A) Steamed rice
(B) Coffee beans
(C) Apple juice
(D) Palm sap
9. ‘Black leg’ in potatoes is caused by –––––––––– sp.
(A) Erwinia
(B) Bacillus
(C) Xanthomonas
(D) Pseudomonas
10. Cereolysin is a thiol activated toxin produced by :
(A) Clostridium perfringens
(B) Bacillus cereus
(C) Staphylococcus aureus
(D) Campylobacter
Answers:
1. (D) All of these
2. (C) Fluidized bed reactor
3. (A) 4
4. (B) Phosphoketolase
5. (C) 1 : 1
6. (D) Swiss
7. (A) Gari
8. (A) Steamed rice
9. (A) Erwinia
10. (B) Bacillus cereus