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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Q. Species of the genus Streptomyces are known for

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Q. The organism used to produce L-glutamic acid is

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Q. The species of Acetobacter which produces cellulosic strands to hold the cells in lime layer is

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Q. The commonly used media for submerged bacterial fermentation at commercial scale is

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Q. Which of the following microorganism produces only L(+) - lactic acid without further racemization ?

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Q. The recovery of vitamin from fermentation broth is carried out prior to

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Q. Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from

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Q. Protease, which is used for flavouring of sake and haze removal in sake is produced by

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Q. The organism B. brevis can be used commercially for the production of

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Q. The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over

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Q. Penicillin G is also known as

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Q. A major organic acid produced by a microbial process used in foods is

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Q. The other name of invertase enzyme is

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Q. Neomycin-B is obtained from

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Q. Which of the following cephalosporin is more active than penicillin against various species of Salmonella?

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