This set of Bioprocess Engineering Multiple Choice Questions & Answers (MCQs) focuses on “The Range of Fermentation Processes”.
1. Single cell protein (SCP) is the production of ?
a) Extracellular proteins
b) Fermentation of waste products
c) Intracellular proteins extraction
d) Metabolites
View Answer
Explanation: Single-cell proteins develop when microbes ferment waste materials (including wood, straw, cannery, and food-processing wastes, residues from alcohol production, hydrocarbons, or human and animal excreta). Single-cell protein (SCP) refers to edible unicellular microorganisms. The biomass or protein extract from pure or mixed cultures of algae, yeasts, fungi or bacteria may be used as an ingredient or a substitute for protein-rich foods, and is suitable for human consumption or as animal feeds.
2. What do you mean by “Trophophase”?
a) Production of waste materials
b) Production of topical products
c) Production of primary metabolites
d) Production of secondary metabolites
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Explanation: Trophophase: The phase in the active growth of a culture in which primary metabolites are formed.
3. What do you mean by “Idiophase”?
a) Production of waste materials
b) Production of topical products
c) Production of primary metabolites
d) Production of secondary metabolites
View Answer
Explanation: Idiophase: The phase in the growth of a culture during which secondary metabolites are produced.
4. Which of the following does not have the property of production of secondary metabolites?
a) Filamentous fungi
b) Filamentous bacteria
c) Sporing bacteria
d) Enterobacteria
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Explanation: Not all microorganisms undergo secondary metabolism – it is common amongst the filamentous bacteria and fungi and the sporing bacteria but it is not found, for example, in the Enterobacteriaceae. Thus, the taxonomic distribution of secondary metabolism is quite different from that of primary metabolism.
5. Is secondary metabolite useful?
a) True
b) False
View Answer
Explanation: Many secondary metabolites have antimicrobial activity, others are specific enzyme inhibitors, some are growth promoters and many have pharmacological properties. Thus, the products of secondary metabolism have formed the basis of a number of fermentation processes.
6. Microbial process is advantageous than chemical process.
a) True
b) False
View Answer
Explanation: Microbial processes have the additional advantage over chemical reagents of operating at relatively low temperatures and pressures without the requirement for potentially polluting heavy-metal catalysts.
7. Which of the following is an upstream process?
a) Product recovery
b) Product purification
c) Media formulation
d) Cell lysis
View Answer
Explanation: Upstream processing includes formulation of the fermentation medium, sterilisation of air, fermentation medium and the fermenter, inoculum preparation and inoculation of the medium.
8. Which of the following is a downstream process?
a) Product recovery
b) Screening
c) Media formulation
d) Sterilization of media
View Answer
Explanation: Downstream Processing includes the recovery of the products in a pure state and the effluent treatment. Product recovery is carried out through a series of operations including cell separation by settling, centrifugation or filtration; product recovery by disruption of cells (if the product is produced intracellularly); extraction and purification of the product. Finally, the effluents are treated by chemical, physical or biological methods.
9. Which of the following is not a product of fermentation?
a) Oxygen
b) Carbon dioxide
c) Ethanol
d) Lactate
View Answer
Explanation: Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
10. Alcoholic fermentation is carried by yeast known as ___________
a) Lactobacillus
b) Bacillus
c) Saccharomyces cerevisiae
d) Escherichia coli
View Answer
Explanation: Saccharomyces cerevisia is a species of yeast. It has been instrumental to winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle).
11. Which of the following is not a probiotic?
a) Fungi
b) Saccharomyces cerevisiae
c) Escherichia coli
d) Lactobacillus
View Answer
Explanation: Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. Example – Lactobacillus species (L. acidophilus, L. casei, L. reuteri, L. bulgaricus, L. plantarum, L. johnsonii, and L. lactis), Bifidobacterium species (B. bifidum, B. longum, B. breve, B. infantis, B. lactis, and B. adolescentis), and others microbes like Bacillus cereus, Non pathogenic Escherichia coli, Saccharomyces cerevisiae, Enterococcus faecalis, and Streptococcus thermophilus.
12. Biofuels are products of fermentation.
a) True
b) False
View Answer
Explanation: Study and development of cell factories for production of biofuels (bioethanol, biobutanol, biodiesel) and biochemicals (3-hydroxypropionic acid and ethylene). A common challenge for these cell factories is the requirement of high yield and productivity to make the potential production cost effective and competitive with petroleum based production. An efficient cell factory requires many rounds of metabolic engineering as well as carefully designed and optimized fermentation process. Saccharomyces cerevisiae, is commonly used.
13. Biorefinery is not an example of fermentation.
a) True
b) False
View Answer
Explanation: An important motivation for fermentation processes is that they may become a key component in a biobased economy. Major focus is on using sustainable raw materials for the fermentation processes are to develop processes using plant cell wall material from the agricultural and forestry sectors including waste and side streams. Using these streams, leads to a number of challenges with respect to its complex composition, in particular inhibitory compounds present in the streams. Work on understanding and improving robustness of yeast strains to make them more suited to ferment efficiently in plant cell wall material derived streams is being done.
Sanfoundry Global Education & Learning Series – Bioprocess Engineering.
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