Industrially Useful Microbial Processes
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A
major organism used in commercial bioleaching for copper recovery is__________
a.
Desulfovibrio desulfuricans
b.
Pseudomonas aeruginosa
c.
Aspergillus niger
d.
Thiobacillus ferrooxidans
During
fermentation, pyruvic acid is converted into organic products such as__________
a.
Glucose and fructose
b.
Starch and cellulose
c.
Ethyl alcohol and lactic acid
d.
Citric acid and isocitric acid
The
aerated submerged bacterial fermentation to produce vitamin B12 employs strains
of__________
a.
Propionibacterium
b.
Pseudomonas
c.
Acetobacter
d.
both (a) and (b)
Which
of the following is a heterofermentative micro-organism?
a.
Leuconostoc mesenteroides
b.
Lactobacillus delbrueckii
c.
Lactobacillus bulgaricus
d.
Lactobacillus pentose
Riboflavin
is a by-product of __________ fermentation carried out by Clostridium spp.
a.
Citric acid
b.
Acetone butanol
c.
Streptomycin
d.
Ethanol
Rickes
et al. recovered active crystalline vitamin B12 from the culture of__________
a.
Streptomyces griseus
b.
Bacillus megaterium
c.
Streptomyces olivaceus
d.
Streptomyces lactis
Which
of the following are true for the heterofermentative microorganism producing
lactic acid?
a. Only
trace amounts of end products other than lactic acid
b.
Some lactic acid with carbon dioxide, ethyl alcohol, acetic acid and trace
amount of few other products
c. They
are used for commercial lactic acid production
d. None
of the above
The
submerged fermentation of vinegar utilizes special fermentor designs known
as__________
a.
Acetator
b.
Cavitator
c.
Packed vinegar generator
d.
Both (a) and (b)
The
major organism used in the microbial production of citric acid is__________
a.
Penicillin notatum
b.
Rhizopus nigrificins
c.
Aspergillus niger
d.
Lactobacillis delbrueckii
Which
of the following organism is utilized for the production of D-L-alanine?
a.
Microbacterium ammoniaphilum
b.
Brevibacterium flavum
c.
Arthrobacter paraffineus
d. C.
glutamicum
The
rapid process of microbial oxidation developed to produce acetic acid from
ethanol at Schutzenbach, Germany is also known as__________
a.
Packed generator
b.
Trickle method
c.
Orleans process
d.
Both (a) and (b)
The
production of acetic acid from ethanol is an__________
a.
Anaerobic process
b.
Aerobic process
c. A
combination of both
d. None
of the above
Which
of the following agents involve biosensors linking with electronic circuit?
a.
Microorganisms
b.
Microbially derived enzymes
c. Either
microorganisms or microbially derived enzymes
d.
Neither microorganisms nor microbially derived enzymes
β-carotene
is also known as__________
a.
Vitamin A
b.
Provitamin A
c.
Vitamin C
d.
Vitamin D
Vinegar
is a fermentation derived food product containing not less than__________
a.
4% acetic acid
b. 15%
acetic acid
c. 25%
acetic acid
d. 6%
acetic acid
Which
of the following micro organism utilizes lactose as a carbon source in
production of lactic acid from whey media?
a.
Lactobacillus bulgaricus
b.
Lactobacillus delbrueckii
c.
Lactobacillus pentosus
d.
Leuconostoc mesenteroides
The
organism which utilizes the pentose of sulphite waste liquor for lactic acid
production is__________
a. Streptococcus
lactis
b.
Lactobacillus bulgaricus
c.
Lactobacillus casei
d.
Lactobacillus pentosus
Chlorotetracycline
a broad spectrum antibiotic is produced by__________
a.
Streptomyces aureofaciens
b.
Streptomyces rimosus
c.
Streptomyces venezuelae
d.
Streptomyces erythreus
Species
of the genus Streptomyces are known for__________
a.
The production of antibiotics
b. The
production of beer
c. The
production of cheese
d.
Nitrification
The
organism used to produce L-glutamic acid is__________
a.
Micrococcus glutamicus
b.
Brevibacterium aminogenes
c.
Arthrobacter globiformis
d.
all of these
The
species of Acetobacter which produces cellulosic strands to hold the cells in
lime layer is__________
a.
Acetobacter curvum
b.
Accetobacter orleanense
c.
Acetobacter xylinum
d.
Acetobacter schuetzenbachii
The
commonly used media for submerged bacterial fermentation at commercial scale
is__________
a.
Beet molasses
b.
Liver extract
c.
Germinated seed
d. None
of these
The
maximum concentration of ethanol that is achieved by successive distillation of
fermentation broth in continuous stills is__________
a.
60%
b.
95%
c.
70%
d. 99%
The
strain C. glutamicum can be used for the production of__________
a.
L-ornithine
b.
L-phenylalanine
c.
L-glutamine
d.
all of these
Which
of the following is known for greater stability of the riboflavin producing
capacity?
a.
Eremothecium ashbyii
b.
Ashbya gossypii
c.
Candida flareri
d. None
of these
Which
of the following microorganism produces only L(+) - lactic acid without further
racemization ?
a.
Leuconostoc mesenteroides
b.
Lactobacillus delbrueckii
c.
Rhizopus oryzae