Category: Fermentation Technology Objective Questions

Fermentation Technology Multiple Choice Questions on “Yeast Handling in Brewery”.

1. The yeast cake is stored in the refrigerator at _________
A. 5 – 7°C
B. 2 – 4°C
C. 6 – 8°C
D. 8 – 10°Cid5fddf8f5b223b”

Answer: B
Clarification: The yeast cake is stored in the refrigerator at 2 – 4°C. The yeast is pressed and skimmed on a plate and frame filter to recover entrain beer. Yeast cake is transferred to clean metal bins and then stored in the refrigerator at 2 – 4°C.

2. Which of the following difficulty arises when yeast is stored as a pressed cake?
A. Pressure control
B. Foam control
C. Dissolved oxygen control
D. Temperature controlid5fddf8f5b225e”

Answer: D
Clarification: The problem of storing pitching yeast as a pressed cake is difficulty in the control of temperature. Yeast has poor thermal penetration and is coupled with exothermy due to the basal metabolism of yeast.

3. Prolonged storage of yeast as a cake may lead to _________________
A. Autolysis
B. Radiolysis
C. Oncolysis
D. Hemolysisid5fddf8f5b226c”

Answer: A
Clarification: The excessive or prolonged storage of yeast as a pressed cake may lead to autolysis and excessive heat generation due to difficulty in temperature control. To avoid this problem, it is better to store the yeasts in thin sheets.

4. Which of the following is not an advantage of storing yeast as a slurry?
A. The risk of infection is controlled
B. Transportation via pumping
C. Attemperation is simple
D. It is a cheap techniqueid5fddf8f5b2277″

Answer: D
Clarification: The installation of yeast storage tanks and the plant is an expensive undertaking and not cheaper. There are many advantages to store yeast as a slurry. Since the yeast is contained within a vessel, the risk of contamination or infection is less. The yeast is stored in liquid form and hence the transportation can be facilitated via pumping. The most important advantage is that the attemperation is simple than that of storing as a pressed cake.

5. The yeast storage is made of _____________
A. Iron
B. Glass
C. Wood
D. Stainless steelid5fddf8f5b2281″

Answer: D
Clarification: The yeast storage or collection vessel is constructed from stainless steel, with mechanical agitation and dished ends. The set-up helps or assists the circulation of slurry and facilitates good draining.

6. The attemperation in slurry form is assisted by ______________
A. Baffles
B. Agitator
C. Sparger
D. Stirrerid5fddf8f5b228a”

Answer: B
Clarification: The attemperation in the slurry form is assisted by the provision of the mechanical agitator. The attemperation is the control of maximum temperature which is achieved by mechanical agitator which is used for mixing the objectives of different phases and promotes good homogeneity.

7. What is the function of the microbiological filter?
A. Preventing the larger molecules to pass
B. Control of attemperation
C. Maintenance of hygiene
D. Maintaining water supplyid5fddf8f5b2294″

Answer: C
Clarification: The function of the microbiological filter is to maintain the hygiene conditions since the hygiene is of paramount importance. A microbiological quality filter along with a dedicated CiP is provided on the gas exhaust main.

8. The rheological properties of yeast slurry fit in ___________
A. Bingham pseudoplastic rheology
B. Dilatant rheology
C. Casson body rheology
D. Pseudoplastic rheologyid5fddf8f5b229d”

Answer: A
Clarification: The rheological properties of yeast slurries fit in Bingham pseudoplastic fluid rheology. It was concluded by Lentini et al. in 1992. The apparent viscosity decreases with the agitation rate.

9. Which of the following bacteria is responsible for the development of potential carcinogens?
A. Lactobacillus acidophilus
B. Enterobacter agglomerans
C. Obesumbacterium proteus
D. Pediococcus halophilusid5fddf8f5b22a6″

Answer: C
Clarification: Obesumbacterium proteus is a bacteria which is responsible for the formation of potential carcinogens ATNCs during fermentation. There is a need to reduce bacterial loading to maintain product quality and safety.

10. Who proposed the use of polymyxin B?
A. Gray
B. Kazin
C. Lyon
D. Ogdenid5fddf8f5b22af”

Answer: C
Clarification: Lyon in 1956 proposed the use of polymyxin B. The use of polymyxin B persisted and provided the residual protection from bacterial contaminants throughout the fermentation and even beyond it.

11. Which of the following antibiotics is suitable for the use in dairy industries?
A. Streptomycin
B. Gentamicin
C. Tyrothricin
D. Bacteriocin nisinid5fddf8f5b22c5″

Answer: D
Clarification: Bacteriocin nisin is suggested as a safer alternative as compared to the advantages of other antibiotics. Nisin has been widely used in the dairy and canning industries and exhibits activity against a wide spectrum of bacteria and Gram-positive species.

12. Who studied the effects of acid washing on 16 yeast strains?
A. Fernandez et al.
B. Simpsom and Hammond
C. Jackson
D. Ogdenid5fddf8f5b22ce”

Answer: B
Clarification: Simpsom and Hammond in 1989 studied the effects of acid washing on 16 different strains of yeasts including both lager and ale types. The use of ammonium persulphate had no effect but scanning with electron microscopy revealed the alterations to the yeast cell surface.

13. The pH of the combination of ammonium persulphate and phosphoric acid is more effective than acid lower pH lower than 2.2.
A. True
B. Falseid5fddf8f5b22d7″

Answer: A
Clarification: The pH of the combination of ammonium persulphate and phosphoric acid is 2.8 which is more effective than acid lower pH lower than 2.2. It was reported by Simpson in 1987 that the oxidizing agent, ammonium sulphate can be used in conjunction with phosphoric acid to be more effective.

14. Tyrothricin is an anti-oxidant.
A. True
B. Falseid5fddf8f5b22df”

Answer: B
Clarification: Tyrothricin is an antibiotic that is used as an alternative to acid treatment. The use of tyrothricin was proposed by Gray and Kazin in 1946. It was protective in providing protection throughout fermentation.

Fermentation Technology Multiple Choice Questions on “Industrial Microorganisms – Feedback Control”.

1. The levels of primary metabolites are regulated by _______
A. Feedback mechanism
B. rDNA Technology
C. Incubating the microorganism in dark
D. Adding the inhibitorsid5fdc3f475e5d8″

Answer: A
Clarification: The levels of primary metabolites are regulated by the Feedback mechanism. Feedback inhibition and feedback repression are the main systems of the Feedback mechanism.

2. Feedback repression occurs at ______
A. protein level
B. gene level
C. transcriptomic level
D. expression levelid5fdc3f475e60b”

Answer: B
Clarification: Feedback repression occurs at the gene level to prevent transcription and thus preventing enzyme synthesis. It switches off the genes products which are needed to maintain the function of the cell.

3. Feedback repression is a situation where the end product of a pathway inhibits the activity of enzyme catalyzing the first reaction.
A. True
B. Falseid5fdc3f475e61a”

Answer: B
Clarification: Feedback inhibition is a situation where the end product of a pathway inhibits the activity of enzyme catalyzing the first reaction. It decreases the activity of the enzyme which increases the rate of the first reaction.

4. Which of the following is not a type of Feedback control?
A. Concerted
B. Cooperative
C. Isotopes
D. Cumulativeid5fdc3f475e625″

Answer: C
Clarification: The types of feedback control are concerted, cumulative, cooperative, isoenzyme, sequential feedback controls. Whereas isotypes are the elements with the same proton number but different neutron number.

5. Which of the following control system involves the control of the pathway by more than one end product?
A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e62e”

Answer: A
Clarification: Concerted or multivalent system involves the control of the pathway by more than one end products. The first enzyme gets repressed when all the end products are in a greater amount of excess.

6. Which of the following control system involves the control of the pathway by each end product independently?
A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e637″

Answer: B
Clarification: Cooperative control system involves the control of the pathway where the control is affected by each end product independently. The degree of inhibition caused by the sum of all products is much higher than the individual effects.

7. Which of the following control system involves the control of pathway by certain percentage independently of the other end products?
A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e654″

Answer: C
Clarification: Cumulative control system involves the control of the pathway where the first enzyme gets independently inhibited by a certain percentage of end products. Here, each end products reduce the activity of the first enzyme independently of all other end products.

8. Which of the following control system involves the control of pathway after the branch point to the product?
A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e660″

Answer: D
Clarification: Sequential control system is a system where each end product of the pathway controls the enzyme immediately after the branch point to the product. This mechanism usually results in an accumulation of the last metabolite od biological pathway.

9. Feedback inhibition is the situation where the end product of the pathway prevents the synthesis of an enzyme catalyzing reaction of a pathway.
A. True
B. Falseid5fdc3f475e669″

Answer: B
Clarification: Feedback repression is the situation where the end product of the pathway prevents the synthesis of an enzyme catalyzing reaction of a pathway. It suppresses the activity of gene which produces products useful for catalyzing a particular reaction.

10. Which of the following catalyze the same reaction but are different in their control characteristics?
A. Isoenzyme
B. Alloenzyme
C. Poison
D. Isotopesid5fdc3f475e673″

Answer: A
Clarification: Isoenzymes are the enzymes that catalyze the same reactions but are different from their control characteristics. Poisons are the substances which decrease the enzymatic activity. Isotopes have the same proton number and do not catalyze a reaction. Alloenzymes differ structurally and not functionally.

11. Name the feedback control.

A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e67c”

Answer: A
Clarification: The schematic diagram represents the concerted feedback control where the first enzyme is inhibited by end products which are in excess. Here, only the excess end products are able to suppress the activity of the first enzyme.

12. Name the Feedback control.

A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e691″

Answer: A
Clarification: The schematic diagram represents the Sequential feedback control where each end product of the pathway controls the enzyme immediately after branch point to the product.

13. Which of the following is not true for the feedback system?
A. It controls the production of primary metabolites
B. It inhibits the synthesis of the main enzyme of the pathway
C. It blocks the allosteric site of the main enzyme of the pathway
D. It prevents product formationid5fdc3f475e69a”

Answer: D
Clarification: The Feedback System controls the production of primary metabolites by inhibiting the synthesis of the main enzyme or by blocking the allosteric site of the main enzyme of the biochemical pathway.

14. Name the Feedback control.

A. Concerted
B. Cooperative
C. Cumulative
D. Sequentialid5fdc3f475e6a3″

Answer: C
Clarification: The schematic diagram represents the cumulative feedback control where the first enzyme gets independently inhibited by 50% by end products. The last metabolite gets accumulated in this type of mechanism.

15. Name the Feedback control.

A. Concerted
B. Cooperative
C. Cumulative
D. Isoenzymeid5fdc3f475e6ac”

Answer: D
Clarification: The schematic diagram represents the Isoenzyme feedback control where the end products D and F control the catalytic conversion of A ⟶ B. Here, the different isoenzymes are controlled by different end products.

Fermentation Technology Questions and Answers for Campus interviews on “High Gravity Brewing and Glossary”.

1. Where was high-gravity brewing introduced?
A. India
B. United States
C. United Kingdom
D. Germanyid5fdc43f12b043″

Answer: B
Clarification: High-Gravity brewing was originally introduced to the United States in the 1950s. After that, it gained widespread popularity throughout the brewing world and is now very special for the production of Pilsener-type lagers.

2. Which of the following is not an advantage of high-gravity brewing?
A. The capacity of fermentation is increased
B. Low energy usage
C. Less labour
D. High precipitation of proteinid5fdc43f12b083″

Answer: D
Clarification: The main advantage of high-gravity brewing is that the fermentation capacity is increased with no need for capital expenditure. Many other advantages include reductions in both energy usage and labour costs. The high concentrations of ethanol are formed with promotes increased precipitation of polyphenol protein material.

3. High-gravity beers have better ____________
A. Colloidal stability
B. Liquid stability
C. Suspension stability
D. Solution stabilityid5fdc43f12b096″

Answer: A
Clarification: High-gravity brewing has better colloidal stability. This is due to the fact that the precipitation of polyphenol proteins increases due to the higher concentration of ethanol produced. Higher ethanol yields produce better stability to beers.

4. Who proposed the use of recycling wort production method?
A. Hermia
B. Schaus
C. Buhler
D. Copperid5fdc43f12b0a3″

Answer: B
Clarification: Schaus in 1971 proposed the use of a recycling wort production method. In this, the run-off from an initial lautering was directed towards a mash mixer, added to a further charge of grist and used to produce a second concentrated wort.

5. Which of the following effects the yeast?
A. The high concentration of wort
B. Low concentration of wort
C. High precipitation of protein
D. Low precipitation of proteinid5fdc43f12b0ae”

Answer: A
Clarification: High concentration of wort has an adverse effect on the yeast and fermentation which results in nutrient deficiencies. These deficiencies may be exacerbated by dilution of malt constituents with syrup adjuncts.

6. Who concluded that a normal 12° Plato wort required minimum FAM concentration of 160 m/l?
A. Casey and Ingledew
B. Hermia and Schaus
C. Buhler and Copper
D. Copper and Schausid5fdc43f12b0b8″

Answer: A
Clarification: Casey and Ingledew concluded that a normal 12° Plato wort required minimum FAM concentration of 160 m/l. High-gravity beer is used to produce beers with a normal level of esters after dilution and fermentation performance.

7. Which of the following is the process of maturation?
A. Malting
B. Mashing
C. Ageing
D. Attenuationid5fdc43f12b0c4″

Answer: C
Clarification: Ageing is the process of maturation in which green beer is stored at a low temperature, and in this process, the final flavouring adjustments are done and colloidal stability is also achieved.

8. Ale is ____________
A. A carbohydrate source
B. A beer brewed from malted barley
C. A flavour imparting substance
D. A yeastid5fdc43f12b0ce”

Answer: B
Clarification: Ale is a beer brewed from malted barley but not bittered with hops. After that, beer is brewed from malts and hops by the top fermentation system at a higher temperature. Now, any beer brewed in this way does not require the top-fermenting system.

9. Which of the following results in a decrease in specific gravity of wort?
A. Attenuation
B. Ageing
C. Cropping
D. Hoppingid5fdc43f12b0d9″

Answer: A
Clarification: Attenuation is the process that results in a decrease in specific gravity of wort during fermentation. The rate in decline in gravity is known as attenuation rate and the specific gravity at the end of primary fermentation is known as attenuation gravity.

10. What do you mean by cold conditioning?
A. High-temperature storage
B. Low-temperature storage
C. Low-pressure storage
D. High-pressure storageid5fdc43f12b0e3″

Answer: B
Clarification: Cold conditioning is the low-temperature storage for flavour maturation and attainment of colloidal stability. Conditioning refers to the degree of carbonation in beer after secondary fermentation.

11. Carrageenan is ______________
A. Polysaccharide
B. Monosaccharide
C. Trisaccharide
D. Disaccharideid5fdc43f12b0ee”

Answer: A
Clarification: Carrageenan is a polysaccharide which is negatively charged and it is obtained from the marine alga Chondrus crispus (Irish moss). It is used to promote the formation of a hot break during the copper boil. It is also used as a support medium.

12. Lager is a ____________
A. Period of low-temperature
B. The vessel used for boiling
C. Cauliflower head
D. Style of beerid5fdc43f12b0f8″

Answer: D
Clarification: Lager is a style of beer produced by the bottom fermentation system which is usually carried out at a low-temperature and originally subject to lengthy lagering process.

13. What do you mean by Racking?
A. Removal of sweet wort
B. Inoculation of wort with yeast
C. Separation of green beer of yeast
D. Method of raising the temperatureid5fdc43f12b103″

Answer: C
Clarification: Racking is the method of separation of green beer of yeast. It is used to describe the process of emptying the fermentation vessels. Final gravity achieved at the end of primary fermentation is referred to as the ‘racking gravity’.

14. Krausen is the cauliflower head formed during active fermentation.
A. True
B. Falseid5fdc43f12b10e”

Answer: A
Clarification: Krausen is a cauliflower or rocky head formed at the surface of the wort during active primary fermentation. It is also referred to as high krausen. It is also used to add a proportion of actively fermenting wort to maturing beer.

15. Fining is an agent for inhibiting sedimentation.
A. True
B. Falseid5fdc43f12b124″

Answer: B
Clarification: Fining is an agent or a process that is used to promote sedimentation of suspended particles. Examples of fining agents are Carrageenan, Copper fining, Irish moss, Isinglass, White finings, and auxiliary finings.

To practice all areas of Fermentation Technology for Campus Interviews, .

Fermentation Technology Multiple Choice Questions on “Yeast Condition and Surplus Yeast”.

1. Which of the following is not the type of quality test of yeast?
A. Determining microbial contamination in yeast
B. Determining the phenotype of yeast
C. Determine the physiological condition of yeast
D. Determining the viability of yeastid5fef2915a2721″

Answer: B
Clarification: There are three types of test to access the condition of yeast. First, the yeast must be free from microbial contamination. Testing the microbiological condition of yeast is important. Second, it is important to determine the viability of the yeast. Third, vitality tests to determine the physiological condition of the yeast.

2. Which of the following method is procedure is used to access the yeast viability in the brewing industry?
A. Methylene blue test
B. Phenolphthalein test
C. Safranin test
D. Coombs testid5fef2915a274b”

Answer: A
Clarification: Methylene blue test is the most common procedure to access the viability of yeast in the brewing industry. In this test, the viable cells remain colourless whereas the dead cells are stained blue. Crystal violet, aniline blue, etc. are also used for accessing the yeast condition.

3. Which of the following is used to count the number of cells?
A. Haemoglobinometer
B. Haemocytometer
C. Spectrophotometer
D. Flowcytometryid5fef2915a275a”

Answer: B
Clarification: Haemocytometer is used to count the number of cells. It is a counting chamber device that is usually used to count the number of red blood cells, white blood cells, spore counting, etc.

4. Who compared the efficacy of viability measurement by different methods?
A. Smart
B. Sami
C. Nomura
D. Nishikawaid5fef2915a2765″

Answer: A
Clarification: Smart et al. in 1999 compared the efficacy of viability measurement by plate counts, methylene blue/safranin O double staining, citrate methylene blue, alkaline methylene blue, citrate methylene violet and alkaline methylene violet. Ale, lager, cider yeast in various physiological condition were used in the assessment.

5. Which of the following method is not reliable for viability tests?
A. Plate counts
B. Methylene blue/Safranin O double stain
C. Alkaline methylene violet test
D. Citrate methylene violetid5fef2915a2770″

Answer: B
Clarification: Methylene blue/Safranin O double stain failed to distinguish between viable and non-viable cells. Therefore, it is not a reliable method for accessing the yeast condition, particularly in the exponential phase of the growth.

6. Which of the following gets accumulated in viable cells?
A. Rhodamine 123
B. Acridine Orange
C. Ozonol dye
D. Mg-ANSid5fef2915a277a”

Answer: D
Clarification: Mg 1-anilino-8-naphthalene sulphonic acid (Mg-ANS) gets accumulated in the viable cells with the functional membrane and binds to the proteins. It was reported by King et al. in 1981 and McCaig in 1990.

7. Which of the following is excluded by viable cells?
A. Propidium iodide
B. Rhodamine 123
C. Acridine dye
D. Mg-ANSid5fef2915a2783″

Answer: A
Clarification: Propidium iodide is excluded by the viable cells whereas, in non-viable cells, it binds to the nucleic acids present inside the nucleus of the cell. It was reported by Bank in 1988 and Hutter in 1993.

8. Which of the following is not a characteristic of the viable cell?
A. The capability of cellular growth
B. The capability of cellular proliferation
C. Oxygen evolution and carbon-dioxide uptake
D. Possession of membrane integrityid5fef2915a278c”

Answer: C
Clarification: The characteristics of viable cells include the capability of cellular growth (progression through cell cycle), the capability of cellular growth (anabolic metabolism), detectable resting metabolism (oxygen uptake and carbon-dioxide evolution), and the possession of membrane integrity (excretion of by-products).

9. Which of the following provides the energy for sterol synthesis?
A. Glycogen
B. Starch
C. Mannose
D. Oxygenid5fef2915a2797″

Answer: A
Clarification: Glycogen is reported to provide the energy and carbon for the synthesis of sterol during the early aerobic phase of fermentation. The yeast which has been stored for a long time cannot efficiently couple oxygen utilization for the synthesis of sterol.

10. The glycogen content of the yeast can be determined by _________
A. Safranin
B. Phenolphthalein
C. Iodine
D. Acridine orangeid5fef2915a27a0″

Answer: C
Clarification: The glycogen content in the yeast can be determined by using the colour reaction with iodine either qualitatively by visual assessment or quantitatively by measurement of brown colouration at 660 nm.

11. Which of the following has been useful to determine the condition of yeast?
A. Trehalose
B. Glucose
C. Lactose
D. Fructoseid5fef2915a27a9″

Answer: A
Clarification: The levels of trehalose has been proposed as a useful monitor to determine the condition of yeast. Majara et al. in 1996 observed a positive correlation between trehalose concentration and applied stress.

12. The ATP levels in the yeast cells can be monitored using ________________
A. Chemiluminescence
B. Bioluminescence
C. Photoluminescence
D. Electroluminescenceid5fef2915a27b2″

Answer: B
Clarification: The levels of ATP in the yeast cells can be monitored using bioluminescence, which is the emission and production of light by living organism. It occurs in many microorganisms like bacteria, fungi (yeast), as well as marine vertebrates and invertebrates.

13. Chitin can be detected by primulin.
A. True
B. Falseid5fef2915a27bb”

Answer: A
Clarification: Primulin and Calcofluor can be used in the detection of chitin which is present in the cell of fungi like yeasts and also in the exoskeleton of a few insects. The extent of staining reflects the age of the cell.

14. All the breweries generate a surplus of yeast.
A. True
B. Falseid5fef2915a27c4″

Answer: A
Clarification: The amount of yeast remaining after the requirements of the fermentations have been met is called surplus yeast. All the breweries generate the surplus of yeast, which should be disposed to gain financially.

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.