Category: Fermentation Technology Objective Questions

Fermentation Technology Multiple Choice Questions on “Media for Industrial Fermentations – Carbon Sources”.

1. Which of the following is not a criterion to create a media?
A. It should be able to produce the maximum yield of product
B. It should be able to produce the maximum concentration of product
C. It should be easily sterilized
D. It should permit the maximum rate of product formation, no matter how costly it isid5fd0ba5967a20″

Answer: D
Clarification: The medium should permit the maximum rate of product formation and it should be cheap and easily available throughout the year. It should be able to produce high yield and high concentration of the desired product.

2. Which of the following is absent in fermentation media?
A. Carbon
B. Nitrogen
C. Agar
D. Waterid5fd0ba5967a40″

Answer: C
Clarification: The fermentation media consists of carbon sources, nitrogen sources, water, minerals, antifoams, buffers, chelating agents, etc. Agar is the constituent of the nutrient media of the Petri plate.

3. Which of the following is not a Carbon source?
A. Blackstrap molasses
B. Corn molasses
C. Beet molasses
D. Yeast extractid5fd0ba5967a4e”

Answer: D
Clarification: The yeast extract is a nitrogen source. Blackstrap, corn, beet, hydrol molasses are the carbon sources. The carbon sources are very useful to the microorganisms for healthy metabolism and functioning.

4. Which of the following raw material is useful for the production of alcohol?
A. Waste liquor
B. Molasses
C. Starch
D. Alkanesid5fd0ba5967a59″

Answer: B
Clarification: The molasses-like blackstrap molasses, beet molasses, corn molasses are useful in the production of alcohol. Waste liquor, molasses, alkanes, etc. belong to the group of carbon sources.

5. The Maillard reaction is a chemical reaction between ______ and _______
A. amino acid and carboxylic acid
B. amino acid and reducing sugars
C. carboxylic acid and reducing sugar
D. carboxylic acid and carbonyl groupsid5fd0ba5967a62″

Answer: B
Clarification: The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives the food its brown colour. Sometimes overheating might also lead to Maillard reaction, causing the depletion of nutrients in the fermentation media and discolouration.

6. Which of the following is the raw material for lactic acid and SCP production?
A. Fruit juices
B. Beet molasses
C. Cheese Whey
D. Hydrocarbonsid5fd0ba5967a6c”

Answer: C
Clarification: Cheese Whey is a type of carbon source which is raw material used for the production of lactic acid and Single Cell Protein. The coagulants like citric acid, lemon juice, etc are also added to cheese whey.

7. Sulphite waste liquor is obtained from _______
A. Paper pulp industry
B. Wood industry
C. Liquor industry
D. Sulphur productionid5fd0ba5967a76″

Answer: A
Clarification: Sulphite waste liquor is obtained from the paper pulp industry which is useful for the production of ethyl alcohol from Saccharomyces cerevisiae. It is the most important yeast for the production of alcohol.

8. Which of the following is used in Silage production?
A. Cheese Whey
B. Rice straw
C. Wood molasses
D. Celluloseid5fd0ba5967a7e”

Answer: B
Clarification: Rice straw has been used as a fermentation medium in the production of silage, SCP, mushroom cultivation, etc. Rice straw is the vegetative part of the rice plant cut after harvesting. It is also used for the improvement of the soil.

9. Which of the following is not the class of vegetable oils?
A. Non-drying
B. Semi-drying
C. Drying
D. Heat-dryingid5fd0ba5967a87″

Answer: D
Clarification: The vegetable oils are classified into 3 major classes- Non-drying, Semi-drying, Drying which are also called Oleic, Linoleic, Linolenic acid respectively. Heat-drying is not a part or class of vegetable oils.

10. Which of the following is not the constituent of Beet molasses?
A. Biotin
B. Thiamine
C. Inositol
D. Cobalaminid5fd0ba5967a90″

Answer: D
Clarification: Cobalamin is not present in Beet molasses. The Beet molasses consists of biotin, thiamine, inositol, pantothenic acid, etc. Cobalamin or Vitamin B12 is not the constituent of Beet molasses.

11. Torula utilis requires ______ and ______
A. Hexose and pentose
B. Hexose and pyranose
C. Pyranose and pentose
D. Ketose and fructoseid5fd0ba5967a9a”

Answer: A
Clarification: Torula utilis requires both hexoses and pentoses. Torula utilis cells are mostly required for animal feed. It belongs to the kingdom fungi and is the species of yeast.

12. Which of the following is a by-product after starch extraction from maize?
A. Blackstrap molasses
B. Hydrol molasses
C. Corn steep liquor
D. Beet molassesid5fd0ba5967aa3″

Answer: C
Clarification: Corn steep liquor is a by-product after starch extraction from maize. It is also useful in alcohol production. It was used in the production of penicillin while culturing Penicillium.

13. Which of the following is used for glutamic acid production?
A. Sucrose
B. Hydrolyzed cassava starch
C. Oleic acid
D. Corn steepid5fd0ba5967aac”

Answer: B
Clarification: Hydrolyzed cassava starch is used as a major carbon source of production of glutamic acid in Japan. It is a very useful constituent of the fermentation media.

14. Grapes are used in the production of beer.
A. True
B. Falseid5fd0ba5967ab5″

Answer: B
Clarification: Grapes are useful in the production of wine. Grape juice is used as a carbon source in many fermentation industries. Saccharomyces cerevisiae ferments grapes for the production of wine.

15. The sources of complex carbohydrates are wood wastes, straws, cobs, beet molasses, hydrol molasses.
A. True
B. Falseid5fd0ba5967abd”

Answer: B
Clarification: The sources of complex carbohydrates are wood wastes, straws, cobs, saw meal, corn, etc. They have a wide range of importance in fermentation industries.

Fermentation Technology Multiple Choice Questions on “Aeration and Agitation – Determination of Kla Values”.

1. Which of the following is not a fermenter?
A. Bioflo
B. Biostat B
C. New Brunswick
D. Blustarid5fdb45a5b3df6″

Answer: D
Clarification: The famous well-known fermenters are Bioflo series, the B. Braun Biostat B fermenters, New Brunswick. These are all equipped with a dissolved oxygen meter.

2. The rate of oxygen tranfer is given by equation ____________
A. dC_L/dt = K_La (C* – C_L)
B. dC_L/dt = K_La (C*)
C. dC_L/dn = K_La (C_L)
D. dC_L/dn = K_La (C* – C_L)id5fdb45a5b3e22″

Answer: A
Clarification: The rate of oxygen transfer from air bubble to liquid phase is described as: dC_L/dt = K_La (C* – C_L) where, C_L is the concentration of DO in fermented broth, dC_L/dt is the change in oxygen concentration over a period of time, K_L is the mass transfer coefficient, a is the gas/liquid interface area per liquid volume, C* is the saturated DO concentration.

3. The unit of K_La is __________
A. cm²
B. h^-1
C. cm³
D. cm h^-1id5fdb45a5b3e32″

Answer: B
Clarification: The unit of the volumetric mass-transfer coefficient is h^-1. It is very difficult to determine the value of K_L and a alone, that is why it is also measured together. The unit of K_L is cm h^-1 and that of a is cm² cm^-3. Therefore, the unit of K_La is h^-1.

5. Which of the following is the method of determination of K_La values?
A. Oxygen-balance technique
B. Sulphite oxidation technique
C. Static method of gassing out
D. Dynamic method of gassing inid5fdb45a5b3e3e”

Answer: D
Clarification: The dynamic method of gassing-in is not a method of determination of the values of K_La. The K_La determination includes the Sulphite oxidation technique, Oxygen-balance technique, and gassing-out techniques.

6. Who described the sulphite oxidation technique?
A. Cooper
B. Humphrey
C. Wise
D. Taguchiid5fdb45a5b3e48″

Answer: A
Clarification: Cooper et al. in 1944 were the first to describe the sulphite oxidation technique for the determination of K_La values. He determined the OTR in aerated vessels by oxidation of sodium sulphite solution.

7. Which of the following does not require the measurement of DO concentration?
A. Oxygen-balance technique
B. Sulphite oxidation technique
C. Static method of gassing out
D. Dynamic method of gassing outid5fdb45a5b3e52″

Answer: B
Clarification: The sulphite oxidation balance technique does not require the measurement of dissolved oxygen concentration. It depends on the rate of conversion of sodium sulphite solution to sodium sulphate solution in the presence of a catalyst.

8. Which of the following is not a surface active contaminant?
A. Proteins
B. Fatty acids
C. Nucleic acids
D. Lipidsid5fdb45a5b3e5c”

Answer: C
Clarification: The surface active contaminants include proteins, amino acids, fatty acids, lipids, esters, etc. It has a major effect on the accuracy of sulphite oxidation technique.

9. Who described the static method of gassing-out?
A. Cooper
B. Humphrey
C. Wise
D. Taguchiid5fdb45a5b3e67″

Answer: C
Clarification: Wise in 1951 was the first to describe the static method of gassing-out. The technique was used in the measurement of K_La values where the concentration of oxygen is lowered by gassing out with the nitrogen gas.

10. Which of the following was used to gas out oxygen in the dynamic method of gassing-out?
A. Growing culture
B. Nitrogen gas
C. Dead cells
D. Heliumid5fdb45a5b3e70″

Answer: A
Clarification: The growing culture was used to gas out the oxygen in the dynamic method of gassing-out. The culture utilized all the oxygen by respiring in the fermenter for their growth and simultaneously the aeration was also stopped.

11. Who described the dynamic method of gassing out?
A. Cooper and Humphrey
B. Humphrey and Taguchi
C. Wise and Schwan
D. Taguchi and Schwanid5fdb45a5b3e79″

Answer: B
Clarification: Taguchi and Humphrey in 1996 described the dynamic method of gassing out. They utilized the respiratory growing culture in the fermenter to lower the oxygen level in the fermenter before the aeration was provided.

12. Which of the following is not a measuring parameter in oxygen-balance technique?
A. Area of the vessel
B. Temperature
C. Pressure
D. Volumeid5fdb45a5b3e82″

Answer: A
Clarification: The oxygen-balance technique involves the measurement of the parameters such as the temperature of gases at inlet and outlet, volume of broth in the vessel, air flow rate at inlet and outlet, mole fraction of oxygen at the inlet and outlet, the pressure at the fermenter inlet and outlet.

13. The oxygen balance technique is used for gas-gas transfer.
A. True
B. Falseid5fdb45a5b3e8b”

Answer: B
Clarification: The oxygen balance technique is used for gas-liquid transfer mass transfer and is used for the measurement of the K_La values. It involves the measurement of several parameters such as temperature, pressure, etc.

14. The above Crit value is the efficient value for oxygen concentration.
A. True
B. Falseid5fdb45a5b3e95″

Answer: A
Clarification: The Crit value is the critical value of the volumetric oxygen transfer coefficient. The value should be above critical value so that uptake of oxygen by the culture is not dependent or independent of the concentration of oxygen.

15. Who claimed that oxygen balance technique is suitable for only small-scale fermenters?
A. Cooper
B. Humphrey
C. Wang
D. Taguchiid5fdb45a5b3e9e”

Answer: C
Clarification: Wang et al. in 1979 claimed that oxygen balance technique is suitable for only small-scale fermenters because, at a large-scale, the difference in dissolved oxygen concentration may be up to a larger extent with inlet and outlet gases.

Basic Fermentation Technology Questions and Answers on “Fermentation Biochemistry – Wort Nutrients Assimilation”.

1. Ale strains of Saccharomyces cerevisiae cannot easily ferment ______________
A. Fructose
B. Trehalose
C. Sucrose
D. Raffinoseid5fdba58d328d3″

Answer: B
Clarification: Ale strains of Saccharomyces cerevisiae can ferment glucose, fructose, maltose, sucrose, galactose, raffinose, maltotriose. They cannot ferment trehalose easily. Lager strains of Saccharomyces cerevisiae are also able to ferment melibiose. Therefore, there is some variability between individual strains.

2. Which of the following carbohydrate is assimilated first?
A. Sucrose
B. Maltotriose
C. Glucose
D. Fructoseid5fdba58d328fb”

Answer: A
Clarification: Sucrose is utilized first and the hydrolysis causes an increase in the concentration of fructose. Fructose and Glucose are taken up more or less simultaneously and is disappeared from wort within 24 hours. After glucose, maltose is assimilated and at last, after maltose, maltotriose is utilized.

3. Which of the following is not utilized by the brewing strains?
A. Dextrins
B. Starch
C. Maltotriose
D. Melibioseid5fdba58d32909″

Answer: A
Clarification: Higher polysaccharides, the dextrins are not utilized by the brewing strains and these contribute to beer flavor by way of imparting fullness. Although many attempts have been made to utilize dextrins.

4. Who introduced the first method of dextrin utilization?
A. Vakeria and Hinchliffe
B. Oura
C. Bisson and Fraenkel
D. Does and Bissonid5fdba58d32913″

Answer: A
Clarification: Vakeria and Hinchliffe introduced the first method for the utilization of dextrins. They introduced an appropriate enzyme into the brewing yeast by genetic manipulations. These modifications lead to the utilization of dextrin.

5. SUC2 helps in the hydrolyzes of _____________
A. Sucrose and Glucose
B. Maltose and Sucrose
C. Sucrose and Raffinose
D. Glucose and Maltoseid5fdba58d3291c”

Answer: C
Clarification: In Saccharomyces cerevisiae, the enzyme encoded by the SUC2 gene and it helps in the hydrolyzes of sucrose and raffinose. After hydrolyzes, fructose and glucose are taken up via glucose transporters.

6. Who concluded the patterns of loss of glucose?
A. Maurico and Salmon
B. Does and Bilson
C. Bisson and Fraenkel
D. Vakeria and Hinchliffeid5fdba58d32925″

Answer: A
Clarification: Maurico and Salmon in 1992 concluded the differential patterns of loss of glucose transporters due to nitrogen starvation formed the basis of differences in ethanol productivity in two strains of S.cerevisiae.

7. Who recognized different amino acid transport systems in yeast?
A. Bilson
B. Maurico
C. Grenson
D. Horakid5fdba58d3292e”

Answer: D
Clarification: Horak in 1986 recognized 16 different amino acid transport systems in yeast. Of these 12 are constitutive and remaining are subject to regulation by the nitrogen sources present in the growth medium. This phenomenon is termed as nitrogen catabolic repression.

8. Which of the following is a Class A amino acid?
A. Histidine
B. Lysine
C. Leucine
D. Prolineid5fdba58d32937″

Answer: B
Clarification: Lysine is a class A amino acid. Some of the other class A amino acids are Arginine, Aspartic acid, Glutamate, Serine. Histidine and Leucine are Class B amino acids and Proline is a class D amino acid in order of assimilation during fermentation.

9. Glycine belongs to _____________ in order of assimilation during fermentation.
A. Class A
B. Class B
C. Class C
D. Class Did5fdba58d3293f”

Answer: C
Clarification: Glycine belongs to Class C amino acid. Tyrosine, tryptophan, Alanine, Phenylalanine, etc. belong to class C amino acid. Glycine is an amino acid that contains single H-bond as a side chain. It is a proteingenic amino acid.

10. What do you mean by aerobic sterol exclusion?
A. High uptake occurs
B. No uptake occurs
C. Low uptake occurs
D. Moderate uptake occursid5fdba58d32948″

Answer: B
Clarification: Aerobic sterol means no uptake occurs. Under anaerobic conditions, no uptake occurs in the stationary phase. This was termed by Lewis et al. in 1998.

11. SUT1 gene is involved in _______________
A. Sterol uptake
B. Carbohydrate uptake
C. Protein uptake
D. Metal ion uptakeid5fdba58d32951″

Answer: A
Clarification: The product of SUT1 gene is involved in the sterol uptake. Bourot and Karst in 1995 isolated a SUT1 from yeast and provided evidence that it is involved in sterol uptake under conditions of anaerobiosis, or in the absence of haem biosynthesis.

12. Biosorption is a ____________ process.
A. Active
B. Passive
C. Controlled
D. Feedbackid5fdba58d32959″

Answer: B
Clarification: Biosorption is a passive process in which the metal ions become attached to the cell wall. It is however rapid, insensitive to temperature, and does not require metabolic energy. It is also not inhibited by the metabolic inhibitors.

13. Bioaccumulation is a faster process.
A. True
B. Falseid5fdba58d32961″

Answer: B
Clarification: Bioaccumulation is a slower and well-regulated process. However, it is dependent on temperature and is blocked by metabolic inhibitors. Many genes have been identified which appear associated with the uptake of metal ions. An example is a FRE1 gene.

14. Proline is a class 1 wort amino acid based on the effect of fermentation performance.
A. True
B. Falseid5fdba58d32969″

Answer: A
Clarification: Proline is a class 1 wort amino acid based on the effect of fermentation performance. Proline is a proteingenic amino acid that is involved in the biosynthesis of proteins. It is non-essential amino acid to human beings.

To practice basic questions and answers on all areas of Fermentation Technology, .

Fermentation Technology Multiple Choice Questions on “Yeast Propagation”.

1. Which of the following results in the formation of nitrosamines?
A. Lactobacillus sp.
B. Obesumbacterium sp.
C. Streptococcus sp.
D. Staphylococcus sp.id5fdbbee178f8d”

Answer: B
Clarification: Obesumbacterium species results in the formation of nitrosamines from which are carcinogenic in nature. Carcinogenic nitrosamines are formed from nitrites. They are the agents which may also cause cancer in human beings.

2. Hammond and Wenn reported the experiences of a brewery where one newly propagated yeast strain produced slow fermentation. This was due to inability of strain to utilize __________
A. Glucose
B. Fructose
C. Maltotriose
D. Sucroseid5fdbbee178fac”

Answer: C
Clarification: Hammond and Wenn in 1985 reported the experiences of a brewery where one newly propagated yeast strain produced slow fermentation. This was due to the inability of strain to utilize maltotriose. However, this effect was temporary and disappeared after 7 – 10 generations.

3. Which of the following is used for propagating or germinating cells or seedlings?
A. Incubator
B. Transilluminator
C. Propagator
D. Centrifugeid5fdbbee178fb9″

Answer: C
Clarification: Propagator is a container which is used for the propagation and germination of cells or seedlings. It is usually filled with earth or compost and is covered and heated. The new strains of yeast give poor performance due to poor propagation design and operation.

4. Which of the following is a very important requirement of a propagator?
A. Hygiene
B. Cycle time of propagation
C. Condition of yeast
D. Viability of yeastid5fdbbee178fc3″

Answer: A
Clarification: Hygiene is a very important requirement of a propagator. It is of prime importance and the design and operation of the plant must ensure that a pure yeast culture is generated.

5. Which of the following is not a requirement of a propagator?
A. Phenotype of yeast
B. Condition of yeast
C. Viability of yeast
D. Cycle time of propagationid5fdbbee178fcc”

Answer: A
Clarification: Phenotype of the yeast is not a requirement of a propagator. However, the propagator is concerned with the physiological condition of the yeast, viability of the yeast, the cycle time of propagation.

6. Who introduced the yeast propagators?
A. Simpson
B. Hansen
C. Wenn
D. Hammondid5fdbbee178fd4″

Answer: B
Clarification: The first yeast propagators were introduced by Hansen in 1883. All the propagation regimes basically consist of yeast culture sequence in progressively increasing volume.

7. The terminal stages in laboratory propagation uses ___________
A. Yeast extract
B. Peptones
C. Glucose
D. Wortid5fdbbee178fdc”

Answer: D
Clarification: The terminal stages in a laboratory propagation uses wort. However, the wort must be sterilized by autoclaving before use. The initial stages use yeast extract, peptones, and glucose.

8. What is the capacity of a stainless steel flask used in the terminal laboratory stage?
A. 20 liters
B. 30 liters
C. 25 liters
D. 15 litersid5fdbbee178fe5″

Answer: C
Clarification: The capacity of the stainless steel flask used in the terminal laboratory stage is 25 liters. The heavy gauge stainless steel is fitted with a number of ports passing through the top-plate assembly. However, the top-plate is removable for cleaning purposes.

9. The vessels in the brewery propagation are operated under _____________ bar pressure.
A. 1.0 – 2.0
B. 3.0 – 5.0
C. 0.5 – 1.0
D. 0.1 – 0.5id5fdbbee178fed”

Answer: C
Clarification: The vessel in the brewery propagation are operated under 0.5 – 1.0 bar of top pressure. The vessels are made of stainless steel. After cleaning, the vessels are sterilized with the help of steam.

10. Who first described the application of dried yeast?
A. Muller
B. Fels
C. Lawrence
D. Quainid5fdbbee178ff6″

Answer: A
Clarification: Muller et al. in 1997 first described the application of dried yeast. Fels et al. in 1999 described its applications after Muller. These communications reported the results of fermentation trials at a scale of 300 hl.

11. The viability of dried yeast is ____________
A. 35 %
B. 50 %
C. 95 %
D. 65 %id5fdbbee178ffd”

Answer: D
Clarification: The viability of dried yeast is just 65 % compared with that of the typical value of 95% for usual brewing strain. However, it is necessary to rehydrate the dried yeast by suspending in the wort, prior to pitching, for 30 minutes at 20°C.

12. The reproduction in yeast is by ____________
A. Binary fission
B. Regeneration
C. Budding
D. Fragmentationid5fdbbee179005″

Answer: C
Clarification: The reproduction in yeast is by budding. The budding is a type of asexual reproduction in which a small bud develops from yeast and grows into a daughter cell. The bud develops in a parent yeast and develops into an individual.

13. Dried yeasts do not require storage vessels.
A. True
B. Falseid5fdbbee17900d”

Answer: A
Clarification: If dried yeasts are used in the fermentation, then there is no need for, or at least reduction in, storage vessels. This is the potential advantage of dried yeast.

14. Yeast propagation on wort generates the greater yield of the yeast.
A. True
B. Falseid5fdbbee179015″

Answer: B
Clarification: The propagation of yeast on wort limits the yield of the yeast because metabolism is always catabolite repressed. The yield of the yeast is obtained in a much greater amount if the yeast is grown under depressing conditions.

Fermentation Technology Multiple Choice Questions on “Media for Industrial Fermentations – Nitrogen Sources”.

1. Which of the following is not a nitrogen source?
A. Waste liquor
B. Corn steep
C. Yeast extract
D. Peptonesid5fdc5d74385a1″

Answer: A
Clarification: The waste liquor is a part of carbon sources. Corn steep, yeast extract, peptones, etc. are nitrogen sources. Corn steep and yeast extract is useful in the production of alcohol and peptones are required for breaking the peptide bond of proteins.

2. Which of the following is a by-product after starch extraction from maize?
A. Blackstrap molasses
B. Soybean
C. Corn steep liquor
D. Peptonesid5fdc5d74385cb”

Answer: C
Clarification: Corn steep liquor is a by-product after starch extraction from maize. It is also useful in alcohol production. It contains vitamins, amino acids, and minerals required in the fermentation media.

3. Nitrogen sources used in media formulation are following except ______
A. Peptones
B. Soybean meal
C. Pharmamedia
D. Hydrocarbonsid5fdc5d74385db”

Answer: D
Clarification: Hydrocarbons are the part of carbon sources whereas peptones, soybean meal, pharmamedia are nitrogen sources used in media formulation.

4. Which of the following nitrogen source is used in penicillin production?
A. Peanut granules
B. Corn steep liquor
C. Phamamedia
D. Soybean mealid5fdc5d74385e7″

Answer: B
Clarification: Corn steep liquor has been used as a nitrogen source for the production of penicillin. It is obtained as a by-product after starch extraction from maize.

5. Which of the following is not the constituent of pharmamedia?
A. Calcium
B. Valine
C. Riboflavin
D. Fluorineid5fdc5d74385f2″

Answer: D
Clarification: The Pharmamedia contains carbohydrates, reducing sugars, non-reducing sugars, valine, calcium, riboflavin, chloride, etc. Fluorine is not the constituent of pharmamedia.

6. Which of the following nitrogen source is used in bacitracin production?
A. Peanut granules
B. Corn steep liquor
C. Pharmamedia
D. Soybean mealid5fdc5d74385fc”

Answer: A
Clarification: The peanut granules are useful in the production of bacitracin. Bacitracin is an ointment that is used to prevent skin infections.

7. Which of the following is a ‘defined media’?
A. Synthetic media
B. Crude media
C. Simple media
D. Complex mediaid5fdc5d7438606″

Answer: A
Clarification: The synthetic media is also called as a defined media as the ingredients in the crude media are in known concentration and pure form. It is used at small-scale levels.

8. Which of the following nitrogen source is used in the production of polyenes?
A. Peanut granules
B. Corn steep liquor
C. Pharmamedia
D. Soybean mealid5fdc5d7438610″

Answer: D
Clarification: Soybean meal is useful for the production of polyenes. Polyenes are the long chains of unsaturated hydrocarbons. It consists of several carbon-carbon double bonds.

9. What is the basic principle of Industrial Microbiology?
A. To provide optimum growth conditions
B. To provide aseptic conditions
C. To produce a pure product
D. To create a pure form of mediaid5fdc5d743861a”

Answer: A
Clarification: The basic principle of industrial microbiology is to provide optimum conditions like temperature, pH, pressure, etc. for the growth of microorganisms.

10. Which of the following is a raw material for the production of riboflavin?
A. Ammonium salt
B. Pharmamedia
C. Pancreatic digest of gelatin
D. Dried beef bloodid5fdc5d7438624″

Answer: C
Clarification: Pancreatic digest of gelatin is used as a raw material for the production of riboflavin. Riboflavin is a vitamin B₂ which is required for the breakdown of biomolecules.

11. Crude media is an undefined media.
A. True
B. Falseid5fdc5d743862e”

Answer: A
Clarification: Crude media is an undefined media as it contains the undefined composition of nutrients, minerals, proteins, growth factors, etc. It is mostly used for the production at a large-scale.

12. Which of the following is the best for gibberellins production?
A. Ammonium salt
B. Peptones
C. Distillers’ solubles
D. Corn-steep liquorid5fdc5d7438637″

Answer: A
Clarification: Ammonium salt is used for the production of gibberellins. The gibberellins are the growth factors are produced by plants for the growth of the plant.

13. Which of the following is a raw material for butirosin production?
A. Ammonium salt
B. Pharmamedia
C. Pancreatic digest of gelatin
D. Dried beef bloodid5fdc5d7438641″

Answer: D
Clarification: The raw material for butirosin production is dried beef blood or haemoglobin. Butirosin is an antibiotic that is helpful in retarding the growth of both gram-positive and gram-negative bacteria.

14. Which of the following is the major and most important component of the medium?
A. Water
B. Carbon
C. Nitrogen
D. Mineralsid5fdc5d743864b”

Answer: A
Clarification: All the microorganisms require water for growth. It is the most important component useful for cleaning, rinsing, heating, and cooling. Water is required for the healthy metabolism of microorganisms.

15. The organism useful for fermentation process are ______
A. Bacteria
B. Virus
C. Protozoa
D. Algaeid5fdc5d7438655″

Answer: A
Clarification: Bacteria are the most useful microorganisms which help in the fermentation process. Bacteria is the large community of microorganism which has got a wide range of species.