Q. During fermentation, pyruvic acid is converted into organic products such as

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Q. Which of the following are true for the heterofermentative microorganism producing lactic acid?

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Q. The submerged fermentation of vinegar utilizes special fermentor designs known as

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Q. The major organism used in the microbial production of citric acid is

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Q. Which of the following organism is utilized for the production of D-L-alanine?

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Q. The aerated submerged bacterial fermentation to produce vitamin B12 employs strains of

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Q. Which of the following is a heterofermentative micro-organism?

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Q. Riboflavin is a by-product of __________ fermentation carried out by Clostridium spp.

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Q. Rickes et al. recovered active crystalline vitamin B12 from the culture of

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Q. The rapid process of microbial oxidation developed to produce acetic acid from ethanol at Schutzenbach, Germany is also known as

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Q. Which of the following micro organism utilizes lactose as a carbon source in production of lactic acid from whey media?

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Q. The organism which utilizes the pentose of sulphite waste liquor for lactic acid production is

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Q. Chlorotetracycline a broad spectrum antibiotic is produced by

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Q. The production of acetic acid from ethanol is an

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Q. Which of the following agents involve biosensors linking with electronic circuit?

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Q. β-carotene is also known as

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Q. Vinegar is a fermentation derived food product containing not less than

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Q. The maximum concentration of ethanol that is achieved by successive distillation of fermentation broth in continuous stills is

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Q. The strain C. glutamicum can be used for the production of

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Q. Which of the following is known for greater stability of the riboflavin producing capacity?

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