Q. Which of the following enzyme is not used in the food industry?

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Q. Which of the following enzyme is not obtained from Aspergillus species?

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Q. Which of the following enzyme is not used in a brewery?

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Q. Which of the following is an intracellular enzyme?

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Q. Which of the following is obtained from Kluyveromyces species?

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Q. From which of the following lipases cannot be obtained?

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Q. Which of the following is not obtained from animal pancreas?

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Q. Some commercial enzyme preparations consist essentially of concentrated fermentation broth and additives.

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Q. Which of the following doesn’t cause enzyme inactivation?

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Q. Which of the following doesn’t cause enzyme inactivation?

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Q. ___________ is also the major reason for enzyme inactivation by microbial contamination.

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Q. Which of the following causes of enzyme inactivation?

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Q. Which of these is of primary importance to the enzyme producer and customer?

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Q. ____________ is an art and is a method used to stabilize enzyme preparations.

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Q. Which of the following approach is not a key to maintaining enzyme activity?

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Q. Which of these is used for enzyme stabilization?

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Q. Pick the odd one out.

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Q. Which of these is not a hydrophilic polymer used to stabilize enzymes?

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Q. Which of these is not added as a preservative for solid enzyme preparation?

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Q. Which of the following is not added as a preservative for liquid enzyme preparation?

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