Industrial Microbiology and Bacterial Genetics MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Industrial Microbiology and Bacterial Genetics, a fundamental topic in the field of Microbiology. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Industrial Microbiology and Bacterial Genetics MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Industrial Microbiology and Bacterial Genetics mcq questions that explore various aspects of Industrial Microbiology and Bacterial Genetics problems. Each MCQ is crafted to challenge your understanding of Industrial Microbiology and Bacterial Genetics principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Microbiology tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Industrial Microbiology and Bacterial Genetics MCQs are your pathway to success in mastering this essential Microbiology topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Industrial Microbiology and Bacterial Genetics. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Industrial Microbiology and Bacterial Genetics knowledge to the test? Let's get started with our carefully curated MCQs!

Industrial Microbiology and Bacterial Genetics MCQs | Page 14 of 20

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Q131.
The commonly used media for submerged bacterial fermentation at commercial scale is
Discuss
Answer: (a).beet molasses
Q132.
Which of the following microorganism produces only L(+) - lactic acid without further racemization ?
Discuss
Answer: (c).Rhizopus oryzae
Q133.
The recovery of vitamin from fermentation broth is carried out prior to
Discuss
Answer: (c).autolysis
Q134.
Naringinase, an enzyme commonly used for removal of bitter taste from citrus juice is obtained from
Discuss
Answer: (a).A. niger
Q135.
Protease, which is used for flavouring of sake and haze removal in sake is produced by
Discuss
Answer: (a).A. oryzae
Q136.
The organism B. brevis can be used commercially for the production of
Discuss
Answer: (d).all of the above
Q137.
The early assay employed for measuring penicillin activity were based upon the quantity required to prevent growth of S. aureus over
Discuss
Answer: (b).24 mm diameter zone using the cylinder plate method of assay
Discuss
Answer: (c).benzyl penicillin
Q139.
A major organic acid produced by a microbial process used in foods is
Discuss
Answer: (b).citric acid
Q140.
The other name of invertase enzyme is
Discuss
Answer: (d).both (a) and (b)