Category: Fermentation Technology Objective Questions

250+ MCQs on Preservation of Industrial Microorganisms and Answers

Fermentation Technology Assessment Questions and Answers on “Preservation of Industrial Microorganisms”.

1. Which scientists gave the details of the techniques of preservation?
A. Jacob and Monod
B. Kirsop and Doyle
C. William and Wilkins
D. Boliver and Rodriguezid5fd05d2ded5c5″

Answer: B
Clarification: Kirsop and Doyle in 1991 gave the full details of the preservation techniques. The preservation techniques were used to store the microbial culture for a longer period of time.

2. Which of the following is NOT the technique of preservation?
A. storage on agar slants
B. storage under liquid nitrogen
C. dried cultures
D. storage in waterid5fd05d2ded5e6″

Answer: D
Clarification: The techniques of preservation include – storage on agar slants, storage under liquid nitrogen, dried cultures, lyophilization. Storage in water is not a technique for the preservation of microbes.

3. The preservation of agar slopes has an expiration of 6 months and the agar needs to be changed every 6 months. Which of the following can be used to extent sub-culturing to 1 year?
A. Paraffin oil
B. DMSO
C. Glycerol
D. Loamy Soilid5fd05d2ded5f3″

Answer: A
Clarification: The agar slants can be covered by paraffin oil and the extension time can be increased from 6 months to 1 year. DMSO, Glycerol, Loamy soil are used in the preservation techniques for the preservation of microbes more than decades.

4. What is the temperature of liquid nitrogen (°C.?
A. -150°C
B. -122°C
C. -194°C
D. -196°Cid5fd05d2ded5fd”

Answer: D
Clarification: The temperature of liquid nitrogen is -196°C. It is used to store and preserve the microbial culture for a decade or even more. The cryoprotectants are added to the culture suspension before adding to liquid nitrogen.

5. Which of the following is NOT a cryoprotective agent?
A. DMSO
B. Glycerol
C. Ethylene Glycol
D. Paraffin waxid5fd05d2ded606″

Answer: D
Clarification: The cryoprotective agents like DMSO, 10% Glycerol, Glycol are the agents that are added to microbial cell culture to protect the cells at a lower temperature or in liquid nitrogen at -196°C.

6. The preservation by liquid Nitrogen is called as ___________
A. Cryopreservation
B. Lyophilization
C. Freeze-drying
D. Desiccationid5fd05d2ded60e”

Answer: A
Clarification: The preservation by liquid Nitrogen is called as Cryopreservation. The cryoprotective agents are added to the culture before preservation, hence the name, Cryopreservation.

7. Which of the following method involves sublimation of cell water?
A. Cryopreservation
B. Lyophilization
C. Dried Culture
D. Desiccationid5fd05d2ded617″

Answer: A
Clarification: Lyophilization is the method that is based on freezing of culture followed by drying under vacuum. This is known as sublimation. It is useful for the storage or preservation of culture for more about 25 years.

8. “Each batch of newly preserved cultures should be routinely checked to ensure their quality”. Who outlined the statement?
A. Lincoln
B. Snell
C. Malik
D. Pridhamid5fd05d2ded620″

Answer: A
Clarification: Lincoln in 1960 outlined the statement “Each batch of newly preserved cultures should be routinely checked to ensure their quality” for quality control of preserved stock cultures.

9. Which of the following is/are used in dried culture preservation?
A. Sand
B. Soil
C. Sand and Soil
D. Slitsid5fd05d2ded628″

Answer: C
Clarification: The use of sand and soil in dried culture preservation is that it reduces the metabolic activity of the culture and also doesn’t allow oxygen to diffuse.

10. The cultures grown on agar slopes may be stored in the refrigerator or freezer at 5°C to -20°C.
A. True
B. Falseid5fd05d2ded630″

Answer: A
Clarification: The cultures grown on agar slopes may be stored in the refrigerator or freezer at 5°C to -20°C and sub-cultured at approximately 6-monthly intervals.

11. Which of the following is NOT the advantage of lyophilization?
A. Dissolution of product
B. Processed in aseptic conditions
C. Handling and processing time increases
D. Do not use heatid5fd05d2ded637″

Answer: C
Clarification: The processing and the handling time in lyophilization are more as there are many incubation periods, thus a time-consuming process. Handling and processing time is a major disadvantage of lyophilization.

12. The cryoprotective agents are used to prevent cell damage.
A. True
B. Falseid5fd05d2ded63f”

Answer: A
Clarification: The main function of cryoprotective agents is to prevent cell damage for the preservation of microbial cell culture in liquid nitrogen at -196°C.

13. During the preservation of microbial cell culture ______
A. metabolism stops
B. metabolism continues
C. metabolism changes
D. physiology changesid5fd05d2ded65f”

Answer: B
Clarification: The preservation of microbial cell culture does not alter the metabolism of microbes. Metabolism continues. The microbial culture is active viably and dividing during the preservation.

14. Which of the following method of preservation is more suitable and used widely?
A. Dried Cultures
B. Lyophilization
C. Salt Storage
D. Storage in liquid Nitrogenid5fd05d2ded669″

Answer: B
Clarification: Lyophilization is the process of freeze-drying which involves sublimation of cell water and can be used to store culture for about 25 years.

15. Which of the following is not the composition of N-agar plates/ slants?
A. Yeast/Beef extract
B. Peptone
C. NaCl
D. Dextroseid5fd05d2ded672″

Answer: D
Clarification: The nutrient agar plates contain yeast/beef extract, peptone, NaCl and Agar-Agar Powder. Dextrose is constituent of Potato Dextrose Agar.

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250+ MCQs on Instrumentation and Control – Dissolved Oxygen Monitoring and Answers

Fermentation Technology Multiple Choice Questions on “Instrumentation and Control – Dissolved Oxygen Monitoring”.

1. The details of steam-sterilized electrodes was given by ________
A. Lee and Tsao
B. Kell et al.
C. Schwan
D. Buhler and Ingoldid5fdbe7215bf86″

Answer: A
Clarification: Lee and Tsao in 1979 gave the details of steam sterilized oxygen electrodes. Those electrodes were useful for the measurement of oxygen concentration. It measures the partial pressure of dissolved oxygen.

2. The probe signal of O2 is determined by the equation ____________
A. P(O2) = C(O2) * TP
B. P(O2) = C(O2) * PT
C. P(O2) = C(O2) / PT
D. P(O2) = C(O2) + PTid5fdbe7215bfa5″

Answer: B
Clarification: The probe signal of O2 is determined by the equation: P(O2) = C(O2) * PT where P(O2) is the partial pressure of dissolved oxygen sensed by the probe, C(O2) is the volume or mole fraction of oxygen in the gas phase, and PT is the total pressure.

3. Which of the following acts as the anode in the galvanic electrode?
A. Silver
B. Magnesium
C. Lead
D. Platinumid5fdbe7215bfb3″

Answer: C
Clarification: Lead acts as the anode in the galvanic electrode whereas silver acts as the cathode. The galvanic electrode is used in the measurement of the partial pressure of the dissolved oxygen (DO) concentration.

4. Which of the following is used as an electrolyte in the galvanic electrode?
A. NaCl
B. KCl
C. SnCl2
D. MgCl2id5fdbe7215bfbe”

Answer: B
Clarification: Potassium Chloride is used as an electrode in a galvanic electrode. However, Potassium hydroxide or bicarbonate or acetate is an alternative to Potassium chloride.

5. Which of the following is not used in DO measurement?
A. Polarographic electrode
B. Tubing method
C. Tachometers
D. Galvanic electrodeid5fdbe7215bfc7″

Answer: C
Clarification: The tachometer is used in the measurement of pressure. The tubing method, polarographic electrode, galvanic electrode, etc are used in the measurement of dissolved oxygen concentration.

6. Which of the following method is uses fluorescence for oxygen measurement?
A. Tubing method
B. Fluorometric method
C. Polarographic method
D. Galvanic methodid5fdbe7215bfd1″

Answer: B
Clarification: The fluorometric method uses fluorescence phenomena for the measurement of dissolved oxygen. It has a fast response and is based on the fact that change in the partial pressure of oxygen quenches the fluorescence lifetime of a chromophore.

7. Which of the following is not the type of paramagnetic gas analyzers?
A. Magnetodynamic
B. Thermomagnetic
C. Magnetopneumatic
D. Load cellsid5fdbe7215bfda”

Answer: D
Clarification: The load cells are the cells used for determining the weight of the fermenter vessel. The paramagnetic gas analyzers are of three types: magnetodynamic, thermomagnetic, and magnetopneumatic.

8. Which of the following has a dumbbell shape?
A. Magnetodynamic
B. Thermomagnetic
C. Magnetopneumatic
D. Load cellsid5fdbe7215bfe2″

Answer: A
Clarification: The magnetodynamic type is of the shape of a dumbbell. It is a type of gas analyzer which is used for the measurement of dissolved oxygen.

9. Which of the following is not used for monitoring the pH?
A. Glass electrode
B. Galvanic electrode
C. Silver electrode
D. Combined electrodeid5fdbe7215bfec”

Answer: B
Clarification: The galvanic electrode is used in the measurement of dissolved oxygen. Whereas, glass electrodes, silver electrodes, combined electrodes are used in the measurement of pH of a solution.

10. Which of the following makes contact with a solution whose pH is to be measured?
A. Ceramic plug
B. Electrolyte
C. Silver wire
D. Reference solutionid5fdbe7215bff5″

Answer: A
Clarification: The ceramic plug or bulb is the part of an electrode which makes the contact with the solution whose pH is to be measured. Electrolyte, Silver wire, Reference solution are the part of pH electrodes.

11. What is the value of Faraday’s constant?
A. 96500 J/mol
B. 96400 J/mol
C. 36300 J/mol
D. 36500 J/molid5fdbe7215bffe”

Answer: A
Clarification: The value of Faraday’s constant is 96500 J/mol. It was a constant named after famous scientist Michael Faraday. The Faraday constant equals 1 Faraday of charge per mole.

12. pH is the measurement of _________
A. concentration of H+
B. concentration of H–
C. concentration of OH+
D. concentration of OH–id5fdbe7215c006″

Answer: A
Clarification: The pH is the measurement of H+ ions in the solution. The pH scale was given by Sorenson. pH scale consists of numbers 1 to 14 with a pH of 1 being most acidic and 14 being most basic. pH 7 is a neutral solution.

13. Thermomagnetic is a ‘wind type’ analyzer.
A. True
B. Falseid5fdbe7215c00f”

Answer: A
Clarification: Thermomagnetic is a wind type gas analyzer used for the measurement of dissolved oxygen concentration. It is the measure of magnetic susceptibility of the substance that is magnetized.

14. Nitric oxide exhibits the paramagnetic property.
A. True
B. Falseid5fdbe7215c018″

Answer: A
Clarification: Nitric oxide exhibits the paramagnetic property and has the ability to get attracted to the magnetic field. The electrons get weakly magnetized in presence of the magnetic field.

15. Which of the following is a ferromagnetic substance?
A. Cobalt
B. Nitrogen
C. Nitric oxide
D. Heliumid5fdbe7215c020″

Answer: A
Clarification: Cobalt, Iron are examples of a ferromagnetic substance. The electrons aligned themselves in the direction of the magnetic field and are strongly magnetized. Here, Nitrogen is a diamagnetic material and Nitric oxide is a paramagnetic material.

250+ MCQs on Brewing Process and Answers

Fermentation Technology Multiple Choice Questions on “Brewing Process”.

1. Which of the following is not a phase of the brewing process?
A. Fermentation
B. Pre-fermentation
C. Wort manufacture
D. Post-fermentation

Answer: B
Clarification: The brewing process consists of three phases: Wort manufacture, fermentation, and post fermentation. All three phases contain several steps and the detail of each step depends on the nature of beer being made and the plant used.

2. Which of the following process encourages grain germination?
A. Malting
B. Milling
C. Mashing
D. Boiling

Answer: A
Clarification: Malting is a process that encourages the barley grain to undergo controlled germination. It is initiated by wetting the grains, known as steeping. Many varieties of barley are cultivated specifically for malting.

3. By which of the following process, the germination process is stopped?
A. Steeping
B. Kilning
C. Conditioning
D. Mashing

Answer: B
Clarification: The germination of barley grain can be stopped by the application of heat. This process is known as Kilning. This stabilizes the grain such that the relevant enzymes and reserve materials are available for extraction.

4. Which of the following is not an example of adjuncts?
A. Wheat
B. Maize
C. Rice
D. Water

Answer: D
Clarification: Water is not an example of adjuncts. Wheat, maize, rice, triticale are examples of adjuncts They facilitate extraction of sugars. Adjuncts are the secondary brewing agents used in the brewing process and not directly derived from malted barley.

5. What is the effect of chloride ion in the brewing process?
A. Reduces wort pH
B. Inhibits fermentation
C. Produces toxic effect
D. Inhibits yeast growth
Answer: B
Clarification: The chloride ion inhibits the fermentation at higher concentrations. It also imparts the saline taste to beer if it is present at a lower concentration of about 400 ppm.

6. Which of the following ion produces a toxic effect in the brewing process?
A. Manganese
B. Calcium
C. Copper
D. Sulphate

Answer: C
Clarification: Copper is an ion present in water that produces the toxic effect to the brewing yeast at high concentrations. It eliminates H2S from beer as insoluble sulphide. It may also produce hazes and produce adverse colour changes in beer.

7. The family of the hop plant is ________________
A. Cannabinaceae
B. Boraginaceae
C. Brassicaceae
D. Apocynaceae

Answer: A
Clarification: The hop plant belongs to the family Cannabinaceae that grows in the temperate regions of the world. It is used to impart bitterness and floral character in the brewing process. The resins and essential oils are flavour-active components of hops.

8. An aqueous extract from the grist is prepared by _____________
A. Malting
B. Mashing
C. Adjuncts
D. Boiling

Answer: B
Clarification: Mashing is the process in which the grist is suspended in water and heated to prepare an aqueous extract from the grist. It is used in the production of sweet wort.

9. The volume of alcohol in beers is measured by ___________
A. Alcohol by weight
B. Alcohol by mass
C. Alcohol by percentage
D. Alcohol by volume

Answer: D
Clarification: The volume of alcohol in beers created is measured by alcohol by volume method. It is abbreviated by abv or alc/vol. It is used to measure the amount of alcohol in any alcohol beverages like wine, beer, whisky, rum, or brandy.

10. What did the Reinheitsgebot law identify?
A. Methods of brewing
B. Ingredients used in brewing
C. General style guide for beers
D. Laws of German-style beers
Answer: B
Clarification: The Reinheitsgebot law identified the ingredients used in the brewing process. It is also called as Beer Purity law and its subjects that beer is made up of only three ingredients: water, barley malts, and hops.

11. What is meant by ‘SMASH’ beer?
A. Sour Mashed beer
B. Salt-mashed and un-hopped style beer
C. Hops and grains are smashed by a stone
D. Single Malt and Single Hop beer
Answer: D
Clarification: ‘SMASH’ beer is a single malt and single hop beer. Pilsner, Saison, Munich Dunkel, Wild Ales are examples of smash beer. It is not suited to each and every beer style.

12. The ___________ is the boiling of grains during the mash step.
A. Mashing
B. Decoction
C. Malting
D. Saccharification

Answer: D
Clarification: The decoction is the boiling of grains during the mash step. It is the process of boiling grains to dissolve the materials of grains. The resultant liquid is also known as a decoction. It is also utilized in Ayurveda to create medicines of several types.

13. Calcium activates the α-Amylase and proteases in the mash.
A. True
B. False
Answer: A
Clarification: Calcium activates the α-Amylase and proteases in the mash. It is an important ion present in water. It also helps in the flocculation of yeast at the end of fermentation. It promotes the formation of bright wort and has a bitter taste.

14. Sake is produced by fermentation of sugars.
A. True
B. False
Answer: A
Clarification: Sake is alcohol-type beverage produced by fermentation of sugars derived from rice. It typically contains 14-17% alcohol by volume. It is clear, pale yellow, has both sweet and acidic flavour notes and an estery aroma.

250+ MCQs on Secondary Fermentation and Answers

Fermentation Technology Multiple Choice Questions on “Secondary Fermentation”.

1. Which of the following is a true fermentation?
A. Secondary fermentation
B. Primary fermentation
C. Tertiary fermentation
D. Conditioningid5fdbbedfd306f”

Answer: B
Clarification: Primary fermentation is the true fermentation and it starts as soon as yeast, wort, and oxygen come together. It ends when all the sugars have been utilized, that is, fully attenuated.

2. The gravity of the wort at the end of primary fermentation is called _________
A. Mashing
B. Attenuation
C. Acceleration
D. Maltingid5fdbbedfd30ad”

Answer: B
Clarification: The gravity of the wort at the end of primary fermentation is called attenuation or racking gravity. The wort may be fully attenuated or partially attenuated. If all the wort is utilized, it is called fully attenuated and if it is left then it is called as partially attenuated.

3. In which of the following process, the green beer is converted into mature beer?
A. Primary fermentation
B. Secondary fermentation
C. Tertiary fermentation
D. Conditioningid5fdbbedfd30bb”

Answer: D
Clarification: Conditioning is a process in which the green beer is converted into mature beer. It occurs after primary fermentation and before packaging. The main part of conditioning is adjusting the level of carbonation of the beer.

4. Which of the following process is carried out in the bottle?
A. Primary fermentation
B. Secondary fermentation
C. Tertiary fermentation
D. Conditioningid5fdbbedfd30c6″

Answer: B
Clarification: The reactions of the secondary fermentation takes place within a bottle or cask or in a brewery vessel. It is a fermentation process that occurs after primary fermentation and involves the reactions requiring the presence of yeast cells.

5. The initial temperature of lager fermentation is ____________
A. 10°C
B. 7°C
C. 5°C
D. 6°Cid5fdbbedfd30d0″

Answer: D
Clarification: The initial temperature of traditional lager fermentation is 6°C. The traditional lager fermentation is associated with the production of traditional European lager beers and is performed in open or closed vessels at low temperatures.

6. Which of the following is not the function of the conditioning process?
A. Adjusting the level of carbonation
B. Development of chill haze
C. Final flavor development
D. Oxygenationid5fdbbedfd30e4″

Answer: D
Clarification: Oxygenation is not the function of the conditioning process. The sparging process is used to control the oxygenation. The conditioning process has three functions: Adjustment of the level of carbonation, development of filterable chill haze, and the final flavor development.

7. The primary fermentation is carried out at the temperature of _____________
A. 10 – 20°C
B. 20 – 30°C
C. 15 – 25°C
D. 40 – 50°Cid5fdbbedfd30ed”

Answer: A
Clarification: The primary fermentation is carried out at a temperature of 10 – 20°C. It is usually carried within the lower quartile of this range. When it is completed, the higher temperature is maintained for warm conditioning.

8. Which of the following is an appropriate reason which brought a need for secondary fermentation?
A. High carbonation level
B. Low carbonation level
C. High oxygenation level
D. Low oxygenation levelid5fdbbedfd30f6″

Answer: B
Clarification: There was relatively low carbonation level achieved in shallow open fermenters which brought a need for a separate secondary fermentation. The high amount of additional carbon dioxide was purely generated in the secondary fermentation.

9. The racking back consists of _____________
A. Iron
B. Glass
C. Stainless steel
D. Woodid5fdbbedfd30ff”

Answer: C
Clarification: The multihead ‘racking back’ consists of stainless steel attached to the racking tank. Cask racking or filling casks is performed using a multihead ‘racking back’. Before using, the casks are sterilized and cleaned by steaming.

10. The casks are held in the brewery up to _____________
A. 10 days
B. 5 days
C. 7 days
D. 2 daysid5fdbbedfd3107″

Answer: C
Clarification: The casks are held in the brewery up to seven days at the temperature range 13 – 16°C. This is because within seven days the sugar is metabolized by the yeast to generate the carbon dioxide and a low-key increase in ethanol concentration.

11. Which of the following is a primary symptom of an abnormal primary fermentation?
A. Coolant demand
B. Fobbing
C. Slow and sticking
D. Failure of achieving set-point temperatureid5fdbbedfd3110″

Answer: C
Clarification: Slow and sticking is a primary symptom of an abnormal primary fermentation. Fobbing, coolant demand, failure of achieving the set-point of temperature, etc. are the secondary symptoms of primary fermentation.

12. Which of the following factor does not influence abnormal fermentation?
A. Phenotype of yeast
B. Viability of yeast
C. Temperature
D. Presence of inhibitorsid5fdbbedfd3118″

Answer: A
Clarification: Phenotype of yeast does not influence the abnormal fermentation. However, the genotype of yeast may lead to an abnormal fermentation. Presence of inhibitors, temperature, etc. are the factors that influence abnormal fermentation. The wort composition, yeast, microbiology, and the fermentation variables are the parameters that direct the abnormal fermentation.

13. In bottle-conditioned beers, there is a requirement of only clarity.
A. True
B. Falseid5fdbbedfd3121″

Answer: B
Clarification: In bottle-conditioned beers, there is a requirement of both clarity as well as carbonation level. The sufficient carbon-dioxide generated in the secondary fermentation enhances the nutritional value of the beer.

14. The spile is driven through the stillage before the dispension of the beer.
A. True
B. Falseid5fdbbedfd3129″

Answer: B
Clarification: The spile or a peg is driven through the shive before the dispension of beer. It allows the entry of air into the top of the cask so that beer is dispensed from the tap.

250+ MCQs on Health Benefits of Fermented Foods and Answers

Fermentation Technology MCQs on “Health Benefits of Fermented Foods”.

1. Which of the following is not the property of the fermented food?
A. Highly Nutritious
B. Toxic
C. Anti-toxicity
D. Anti-nutrientid5fdb5f96d6314″

Answer: B
Clarification: The fermented food is highly nutritious and is digestible. The fermentation process helps in adding nutrients to the food and also removes toxic compounds and antinutrients if any. They are supportive of digestive health, immune function, and general well-being.

2. The partial fermentation of green tea results in the formation of ______________
A. Yogurt
B. Sauekraut
C. Kombucha
D. Kefirid5fdb5f96d634e”

Answer: C
Clarification: The partial fermentation of sugar and green tea results in the formation of Kombucha. It is slightly alcoholic with many health benefits. It is rich in beneficial probiotics which are generally safe to consume.

3. Kombucha is beneficial for ___________ patients.
A. High blood pressure
B. Cardiac
C. Low blood pressure
D. Diabetesid5fdb5f96d636b”

Answer: D
Clarification: Kombucha is a tea which contains less amount of sugar and therefore, it is beneficial for patients who are suffering from diabetes. It also improves gut health and strengthens the immune system.

4. Which of the following is produced by fermenting soybeans?
A. Yogurt
B. Kombucha
C. Miso
D. Jiangsid5fdb5f96d6376″

Answer: C
Clarification: Miso is production by the fermentation of soybeans. It is a rich source of vitamins B, E, K, and essential minerals. It also improves gut health and is known to be linked to our physical and mental illness.

5. Which of the following is a fermented condiment?
A. Yogurt
B. Kombucha
C. Miso
D. Jiangsid5fdb5f96d6380″

Answer: D
Clarification: Jiangs are fermented condiments which are precursors to miso and soy sauce. They are made from meat, fish, and vegetables. They were widely eaten in China before 2,000 years ago.

6. Kawal is made from _____________
A. Roots
B. Green leaves
C. Stem
D. Branchesid5fdb5f96d6389″

Answer: B
Clarification: Kawal is a food made by fermenting a paste of the crushed green leaves of a plant known as kawal (Cassia obtusifolia). It helps in the prevention of many diseases.

7. Where did Kefir originate?
A. America
B. Canada
C. Europe
D. Londonid5fdb5f96d6392″

Answer: C
Clarification: Kefir originated in Eastern Europe and Russia. It was prepared by inoculating cow, or sheep milk with kefir grains. It is fermented milk similar to yogurt. It helps in the prevention and treatment of gastrointestinal diseases.

8. Probiotics are used in the prevention of _______________
A. Cardiac disease
B. Hypertension
C. Digestive tract disease
D. Lungs infectionid5fdb5f96d639b”

Answer: C
Clarification: Probiotics are the food products which are used in the prevention of many digestive tract diseases. These include diseases such as diarrhea, inflammatory bowel disease, irritable bowel syndrome, constipation, and colon cancer. It also helps in treating vaginal infections.

9. Sauerkraut is ______________
A. A cauliflower
B. A potato
C. A cabbage
D. A tomatoid5fdb5f96d63a5″

Answer: C
Clarification: Sauerkraut is a cabbage that is finely cut and fermented by various lactic acid bacteria. It helps in strengthening the immune system, improving the digestive system, and reduce certain risks of diseases and reduce the weight of the body.

10. Where did Tempeh originate?
A. Thailand
B. Indonesia
C. Philippines
D. Aucklandid5fdb5f96d63b9″

Answer: B
Clarification: Tempeh originated in Indonesia. It is made by a controlled fermentation process that binds soybeans into a form of cake. It also improves the digestive system and reduces inflammation.

11. Which of the following is produced by fermentation of milk?
A. Yogurt
B. Sauerkraut
C. Tempeh
D. Kombuchaid5fdb5f96d63c2″

Answer: A
Clarification: Yogurt is obtained by the fermentation of milk. It is made with yogurt culture bacteria and provides huge benefits. It provides calcium and protein and also helps in protecting against osteoporosis and aiding digestion.

12. Natto is produced from fermenting _____________
A. Milk
B. Soybeans
C. Cabbage
D. Barleyid5fdb5f96d63cb”

Answer: B
Clarification: Natto is produced from the fermentation of soybeans. It is a popular food in Japan which can be eaten in breakfast. It helps in the reduction of cholesterol levels and blood pressure and also decreases the risk of heart diseases.

13. Candida albicans is a normal part of the human microbiota.
A. True
B. Falseid5fdb5f96d63d4″

Answer: A
Clarification: Candida albicans is a fungus that is a normal part of the human microbiota and is found mostly in adult humans. Carbohydrates promote its growth and increase its prominence.

14. Kimchi is Japanese food.
A. True
B. Falseid5fdb5f96d63dd”

Answer: B
Clarification: Kimchi is Korean food. It is made from vegetables like cabbage and spices like ginger, garlic, and pepper. It is a salty dish which helps in the prevention of cancer.

250+ MCQs on Improvement of Industrial Microorganisms and Answers

Fermentation Technology Questions and Answers for Freshers on “Improvement of Industrial Microorganisms”.

1. Which of the following procedure has a great application in strain improvement?
A. rDNA Technology
B. Conjugation
C. Transformation
D. Transduction

Answer: A
Clarification: The applications of rDNA Technology have resulted in the improvement of strains and it has helped the organisms in producing products which they were not able to produce earlier.

2. The Induced mutations results in _________ formation.
A. A-A dimer
B. C-C dimer
C. T-T dimer
D. G-G dimer

Answer: C
Clarification: The mutations which are not spontaneous and are induced purposely on strain are called Induced mutations. It results in the formation of T-T dimers. T-T dimer results in the formation of hydrogen bonding between thymine bases.

3. Who isolated a biotin-requiring, Corynebacterium glutamicum?
A. Kinoshita
B. Nakayama
C. Nakao
D. Demain

Answer: A
Clarification: Kinoshita et al. isolated a biotin requiring, glutamate-producing, Corynebacterium glutamicum whose permeability was modified by the level of biotin.

4. When C. glutamicum was grown in a medium containing a high concentration of biotin, the amount of glutamate produced was ________
A. 10-40 µg/mg-1
B. 20-35 µg/mg-1
C. 25-36 µg/mg-1
D. 35-40 µg/mg-1

Answer: C
Clarification: When C. glutamicum was grown in a medium containing a high concentration of biotin, the amount of glutamate produced was 25-36 µg/mg-1. When the proper amount of biotin is used, about 50 µg/mg-1 of glutamate is produced.

5. α – ketoglutarate dehydrogenase normally converts _______ into _______
A. α – ketoglutarate, succinate
B. α – ketoglutarate, malate
C. α – ketoglutarate, glutamate
D. α – ketoglutarate, oxaloacetate

Answer: A
Clarification: α – ketoglutarate dehydrogenase normally converts α – ketoglutarate into succinate in the Tricarboxylic Acid Cycle (TCA. or citric acid cycle.

6. Who discovered the Gradient plate technique?
A. Sano
B. Shiio
C. Szybalski
D. Kubota

Answer: C
Clarification: Szybalski in 1952 discovered the Gradient Plate technique for exposing the survivors of mutation to a range of analogues. Gradient plate was useful in the isolation of drug and auxotrophic mutants.

7. The Replica plate technique was used for _________
A. Isolation of auxotrophs
B. Isolation of revertants
C. Isolation of analogue-resistant mutants
D. Isolation of prototrophs

Answer: B
Clarification: The Replica plate technique was used for the isolation of revertants. The isolation of auxotrophs and prototrophs proceeds with auxanographic technique and the isolation of analogue-resistant mutants is done by Gradient Plate technique.

8. Shiio and Sano (1969) investigated the use of prototrophic revertants of __________ for lysine production.
A. C. glutamicum
B. B. flavum
C. S. cerevisiae
D. S. typhi

Answer: B
Clarification: Shiio and Sano (1969) investigated the use of prototrophic revertants of Brevibacterium flavum for lysine production. Lysine is an amino acid useful in the prevention of cold sores.

9. Which of the following is the analogue of valine?
A. Isoleucine
B. Trifluoroleucine
C. Leucine
D. Cephamycin

Answer: B
Clarification: The analogue of valine is trifluoroleucine. The mutants of Streptomyces lipmanni were resistant to trifluoroleucine. Here, Cephamycin is an antibiotic that mainly fights against gram-negative bacteria.

10. Which of the following secondary metabolites does not prevent the synthesis of its own?
A. Chloramphenicol
B. Puromycin
C. Penicillin
D. Streptomycin

Answer: D
Clarification: The secondary metabolites which prevent the synthesis of its own are chloramphenicol, aurodox, puromycin, penicillin, fungicidin, candihexin, etc.

11. Which of the following organism(s) strain can be improved by parasexual cycle?
A. A. niger
B. P. chrysogenum
C. A. nidulans
D. B. flavum

Answer: D
Clarification: The parasexual cycle is used to improve the strain of fungi like A. niger. It is not a useful method for improvement of bacterial strains. They are gram-positive bacterial organisms found in soil.

12. In which of the following technique the genome is transferred from one organism to another?
A. Protoplast fusion
B. rDNA technology
C. Induced mutations
D. Conjugation

Answer: A
Clarification: Protoplast fusion is a technique where the whole genome is transferred from one organism to another one. rDNA is the fusion of DNA using specific enzyme. Induced mutations are the changes in base pairs of DNA. Conjugation is the transfer of genetic material.

13. Which of the following cannot induce mutations?
A. X-rays
B. Gamma rays
C. Bromine
D. Chlorine

Answer: D
Clarification: The agents which cause mutation are called mutagens. Some of the mutagens are X-rays, Gamma rays, Bromine, UV radiation, etc. Chlorine is not a mutagen.

14. Which of the following is a type of mutation?
A. Point mutations
B. Frameshift mutations
C. Sense mutation
D. Missense mutations

Answer: C
Clarification: The mutations are the change in base pair of a DNA sequence. Point mutations, Frameshift mutations, Missense mutations, Insertion, Deletion, etc.

15. Which of the following strain is useful for diabetes treatment?
A. Interferon
B. Insulin
C. Interleukin
D. Glucagon

Answer: B
Clarification: Diabetes is a condition where the glucose level in our blood increases. To treat this, Insulin protein is used. Insulin is a peptide hormone produced by Islets of Langerhans in the pancreas.