Q. What is the pH required for production of baker’s yeast?

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Q. The leavening or rising of dough is due to which of the following gases?

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Q. Which of the following instrument is used for recovery of yeast cells?

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Q. Which of the following product is used as a food condiment?

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Q. Which of the following yeast can be used to produce microbial protein?

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Q. The medium for production of Baker’s yeast contains only molasses and inoculum.

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Q. Gluconic acid is produced by which of the following molds?

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Q. Fermentation of rice is carried out by which of the following microorganisms?

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Q. Penicillium chrysogenum is a better penicillin producing species.

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Q. Which of the following techniques is used to improve penicillin production?

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Q. Which of the following product acts as a substrate for the production of citric acid?

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Q. Which of the following enzymes is used to hydrolyze starch to dextrin?

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Q. Which of the following enzyme is used in the process of bating?

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Q. Paper, glass beads can be used to immobilize enzymes.

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Q. Invertase causes hydrolysis of ___________

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Q. Rhizopus nigricans produces which of the following products?

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Q. Bacterial chromosome has the capacity to code for ____________ different proteins.

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Q. Which is the functional unit of inheritance?

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Q. Populations of cells descending from a single cell are known as ____________

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Q. The replacement of a purine by a pyrimidine or vice versa is known as ____________

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