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

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

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Q. Microbially produced streptokinase is used to

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Q. Anaerobic bacteria undergoes butyric isopropyl fermentation in carbohydrates to yield

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Q. Who was the first scientist to observe the antibiotic and therapeutic properties of penicillin?

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Q. Which of the following organism is utilized to obtain commercial L-lysine by direct method?

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Q. "Vinegar mother" in Orleans process is

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Q. Commercial scale production of amino acids is typically carried out using

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Q. The beet molasses is pretreated with __________ to reduce great quantity of trace metals.

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Q. The medium required for glutamic acid mainly consist of

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Q. Flavor can be enhanced from the

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