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

View solution

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

View solution

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

View solution

Q. Species of the genus Streptomyces are known for

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

Q. Penicillin G is also known as

View solution

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

View solution

Q. The other name of invertase enzyme is

View solution

Q. Neomycin-B is obtained from

View solution

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

View solution

Q. The penicillin F which was produced at first, required the mold

View solution

Q. Amyloglucosidase is used in glucose production. It is produced by

View solution